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.
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.
To Make Homemade Butternut Squash Puree You Will Need:
- butternut squash
- light olive oil (optional)
- kosher salt
Trim of both ends (or don’t, it’s up to you) of your butternut squash. Then cut in half lengthwise.
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.
The weight and size of your squash will depend on how long it will need to roast for.
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.
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?
- Cheesy Roasted Butternut Squash Rigatoni
- Homemade Squash Soup
- Spicy Squash Queso
- Butternut Squash Marinara
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 Puree
- 1 butternut squash
- light olive oil, optional
- 2 pinches kosher salt, optional
- Wash and pat dry your squash. Preheat your oven to 400°.
- 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.
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