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How To Make Butternut Squash Puree

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
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
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.