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.

Course homemade ingredient

Cuisine American

Keyword butternut squash, homemade, how to, puree, roasted, squash

Prep Time 5

Cook Time 1

Additional Time 10

Total Time 1 15

Servings servings

Calories 28

Author Laurie McNamara

Ingredients

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

US Customary - Metric

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.

Nutrition