How To Make Butternut Squash Puree

How To Make Butternut Squash Puree | Perfect for the Fall! www.asweetpeachef.com

It’s Fall!

The leaves are starting to change.

Pumpkins patches are popping up.

October is right around the corner…

How To Make Butternut Squash Puree | Perfect for the Fall! www.asweetpeachef.comHow To Make Butternut Squash Puree | Perfect for the Fall! www.asweetpeachef.com

And pumpkin spice is taking over our lives.

Now, for me, I thoroughly enjoy the pumpkin spice explosion that is Fall.

I love it in my lattes, muffins, pancakes, breads, and in my frozen yogurt.

That’s right: I am a certified pumpkin spice freak.  Sorry, not sorry 😉

How To Make Butternut Squash Puree | Perfect for the Fall! www.asweetpeachef.com How To Make Butternut Squash Puree | Perfect for the Fall! www.asweetpeachef.com

But, alas, there does come a time when making recipes using fresh pumpkin puree gets old.  For me, that threshold seems a lot longer than most.

So, I’ve found another delicious way to enjoy the flavors of Fall using butternut squash.

If you’ve ever made homemade pumpkin puree (and I TOTALLY recommend that you do!), then you pretty much know how to make butternut squash puree.

How To Make Butternut Squash Puree | Perfect for the Fall! www.asweetpeachef.com

Making your own puree is awesome because (1) it makes your home smell amazingly Fall-y, (2) is a great (and cheap!) way to use fresh seasonal produce, and (3) is the perfect healthier ingredient to add to your food to replace oil.

You can use homemade butternut squash puree in all the same ways as you could pumpkin puree (or canned pumpkin).  I also use it in this delicious butternut squash bisque.

How To Make Butternut Squash Puree | Perfect for the Fall! www.asweetpeachef.com How To Make Butternut Squash Puree | Perfect for the Fall! www.asweetpeachef.com

Making my own puree is just another reason why I am head over heals in love with my food processor.  I have the same Cuisinart Food Processor we received as a wedding gift over 11 years ago and it’s still going strong.

And, trust me, I use it like A LOT.

If you don’t happen to have a food processor, you can also use a kitchen blender to turn the squash meat into a smooth puree.

How To Make Butternut Squash Puree | Perfect for the Fall! www.asweetpeachef.com How To Make Butternut Squash Puree | Perfect for the Fall! www.asweetpeachef.com

Seriously…the most difficult step in how to make butternut squash puree is slicing the squash in half.

To do this, I highly recommend doing it in two steps.  First, slice from the middle of the squash towards the end.  Then, flip the squash around and continue the slice through the other half.  That way, you’re not slicing the whole thing at once.

Try replacing applesauce or pumpkin puree with butternut squash puree next time and enjoy this Fall and all its squashy glory!

4.5 from 2 votes
Butternut Squash Puree Square Recipe Preview Image
How To Make Butternut Squash Puree
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 10 mins
 
Learn how to make butternut squash puree that's perfect for the Fall!
Categories: Clean, gluten free, Healthy
Difficulty: Easy
Keyword: butternut squash puree, how to make butternut squash puree, how to puree butternut squash
Servings: 3 cups puree
Calories: 56 kcal
Author: Lacey Baier of A Sweet Pea Chef
Ingredients
  • 1 medium-to-large butternut squash
Instructions
  1. Preheat oven to 375 degrees.
  2. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
  3. Slice the butternut squash in half, crosswise through the stem, and scoop out the seeds and strings.
  4. Place halves, cut-side down, onto the baking sheet.
  5. Roast, uncovered, for 45-65 minutes, or until tender.
  6. Remove from oven and allow to cool enough to handle.
  7. When cool, carefully scrape the butternut squash meat from the skin. You can discard the skin.
  8. Using afood processoror blender, puree until even and smooth.
  9. Store in an air-tight container in the refrigerator for up to one week. Can also be frozen for later use.
Nutrition Facts
How To Make Butternut Squash Puree
Amount Per Serving (0.5 cup)
Calories 56 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Sodium 5mg0%
Carbohydrates 14.6g5%
Fiber 2.5g10%
Sugar 2.8g3%
Protein 1.3g3%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I highly recommend and use regularly. 

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

6 thoughts on “How To Make Butternut Squash Puree

    1. It’s really just dependent on your squash. It’ll likely be the consistency of pumpkin puree, perhaps a little looser. If you need it to be thicker, you could strain it through cheesecloth or, if you need it more liquidy, you could add a little water to it.

    1. Are you sure about the serving size? 1 gram seems like a fingernail portion haha. I’m not sure what it comes out to be, but I’m pretty sure I would have like 200carbs in one sitting

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