Whether it’s for soup, sauce or pie making, homemade Butternut Squash Purée is as simple as roasting squash halves, scooping out the flesh and puréeing until smooth.

 l SimplyScratch.com (14)

I have whole-roasted a few butternut squash in my days. Similar to roasting pumpkin, you really don’t need any other ingredients but squash and maybe a little olive oil and salt – and even that’s optional. There’s a couple ways to to achieve that desirable buttery soft and caramelized flesh and I’ve found both methods equally efficient and not one is better than the other.

Homemade Butternut Squash Purée

To Make Homemade Butternut Squash Puree You Will Need:

  • butternut squash
  • light olive oil (optional)
  • kosher salt

trim ends of squash

Preheat your oven to 400℉ (or 200℃).

Trim of both ends (or don’t, it’s up to you) of your butternut squash.

cut side of squash

Then cut in half lengthwise.

scoop and discard seeds

brush cut side with olive oil

place cut side down on rimmed sheet pan

Use a spoon and scrape out the seeds. Is butternut squash seeds edible? YES! Don’t discard those seeds! Instead, soak them in water to remove the stringy flesh, pat dry and drizzle with a little olive oil and spices or herbs of your choice and roast.

Brush the cut side of your butternut squash with a little olive oil and place it (cut side facing down) onto a rimmed metal baking sheet. Roast in a preheated 400° oven for 40 to 60 minutes.

roasted Butternut Squash should be tender

roasted butternut squash

The weight and size of your squash will depend on how long it will need to roast for.

roasted butternut squash

Alternatively, you can place them cut side up without oil but a pinch of kosher salt and roast at 400° for 4o to 60 minutes as well or until fork tender.

soup out the flesh

add to food processor

puree until smooth

Once safe enough to handle, use a spoon to scrape and scoop the flesh into the bowl of your food processor, fitted with the blade attachment. Process until smooth, scraping down the sides of your bowl as you go.

Looking for some recipes that call for butternut squash puree?

Also, you can freeze any leftover butternut squash purée. Measure out the puree into a freezer-safe container(s) leaving 1/2 an inch of space to allow for food expansion. Store for 6 to 12 months.

Homemade Butternut Squash Purée

Enjoy! And if you give this Butternut Squash Purée recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Homemade Butternut Squash Purée

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Yield: 12 servings

Homemade Butternut Squash Puree

Whether it's for soup, sauce or pie making, homemade Butternut Squash Purée is as simple as roasting squash halves, scooping out the flesh and puréeing until smooth. Yields about 3 cups.

Ingredients

  • 1 butternut squash
  • light olive oil, optional
  • 2 pinches kosher salt, optional

Instructions 

  • Preheat your oven to 400℉ (or 200℃).
  • Wash and pat dry your squash. Use a sharp knife to trin iff the ends and then cut in half lengthwise.
  • Place the squash halves, either cut side up or down onto a rimmed, metal baking sheet. If placing cut side down, brush the flesh with olive oil before hand. I personally, sprinkle the cut side with kosher salt too, but that's completely optional.
  • Roast on the middle rack of your preheated oven for 40 to 60 minutes or until fork tender.
  • Once cool to handle, use a spoon to scoop and scrape the flesh and place it into your food processor fitted with the blade attachment. Puree until smooth, scraping down the sides as you go.
  • TO FREEZE: Measure out the puree into a freezer-safe container(s) leaving 1/2 an inch of space to allow for food expansion. Store for 6 to 12 months.

Notes

*Nutrtional information is based on entire recipe.
Calories: 28kcal, Carbohydrates: 7g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 67mg, Potassium: 220mg, Fiber: 1g, Sugar: 1g, Vitamin A: 6644IU, Vitamin C: 13mg, Calcium: 30mg, Iron: 1mg