How to Make Butternut Squash Puree
Learn how to make pureed butternut squash from roasted cubes, plus tips on serving and freezing.
Servings 3 cups
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Prepare the butternut squash by slicing off the stem and end, then cutting the squash crosswise at the base of the neck, right before it starts to curve out. Use a vegetable peeler to remove the skin, then cut each piece in half lengthwise. Use a spoon to remove and discard the seeds from the base pieces. Dice the squash into cubes.
Spread the cubes out in a single layer on the baking sheet. Drizzle with olive oil, and toss with your hands until lightly coated. Roast for 25 to 30 minutes until tender.
Remove from the oven, and transfer the roasted cubes into a food processor or high-powered blender. Pulse until smooth. Enjoy right away, or store in the fridge or freezer (instructions below).
- Refrigeration: Store in glass jars or airtight containers in the fridge for 7 to 10 days. Check for moisture or mold before using, but I've found that it lasts quite long in there.
- Freezing: Transfer to freezer bags or containers and store for up to 6 months. If you're using bags, add a label and date, transfer the puree into a bag, then try to remove as much air as possible before sealing. Flatten the bag before placing onto a shelf in the freezer. It can also be helpful to freeze the puree in smaller containers or 1-cup portions, since you may not need the entire squash for recipes. These silicone 1-cup trays are very helpful. Thaw in the fridge before using, unless the dish calls for frozen squash puree.
- Serving: Use butternut squash puree in recipes, or serve it right after making as a side dish. I like to add melted butter, herbs, pine nuts, and/or goat cheese.
Serving: 1cup | Calories: 126kcal | Carbohydrates: 29g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 880mg | Fiber: 5g | Sugar: 6g | Vitamin A: 26575IU | Vitamin C: 53mg | Calcium: 120mg | Iron: 2mg