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How To Make Butternut Squash Puree
Lacey Baier of A Sweet Pea Chef
Learn how to make butternut squash puree that's perfect for the Fall!
4.50
from
2
votes
Print Recipe
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course
Sauce
Cuisine
American
Servings
3
cups puree
Calories
56
kcal
Equipment
Rimmed Baking Sheet
Food Processor
*may contain affiliate links
Ingredients
1x
2x
3x
1
medium-to-large butternut squash
Instructions
Preheat oven to 375 degrees.
Line a rimmed
baking sheet
with aluminum foil or parchment paper and set aside.
Slice the butternut squash in half, crosswise through the stem, and scoop out the seeds and strings.
Place halves, cut-side down, onto the baking sheet.
Roast, uncovered, for 45-65 minutes, or until tender.
Remove from oven and allow to cool enough to handle.
When cool, carefully scrape the butternut squash meat from the skin. You can discard the skin.
Using a
food processor
or
blender
, puree until even and smooth.
Store in an
air-tight container
in the refrigerator for up to one week. Can also be frozen for later use.
Nutrition
Serving:
0.5
cup
Calories:
56
kcal
Carbohydrates:
14.6
g
Protein:
1.3
g
Fat:
0.1
g
Sodium:
5
mg
Fiber:
2.5
g
Sugar:
2.8
g
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