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Homemade Butternut Squash Puree

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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 mins
Cook Time 1 hr
Additional Time 10 mins
Total Time 1 hr 15 mins
Servings 12 servings
Calories 28
Author Laurie McNamara


  • 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.


*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