How to Make Butternut Squash Puree - Recipe

Seeding butternut squash, using a spoon
Tony Briscoe/Getty Images
  • Prep Time
    5 min
  • Cook Time
    60 min
  • Total Time
    65 min
  • Yield

Butternut squash puree is a great ingredient to have on hand. It is delicious in soups and baked goods, or eaten on its own as a side dish. It is also an excellent baby food. Learn how to make your own squash puree, and you won't ever have to settle for the canned version.

Winter squash, such as butternut squash, mature on the vine, and once harvested they don't ripen further. You can keep them for two to three months in a cool (50 F), dark, dry storage area. If you've grown them in your garden or stocked up at the farmers' market, you don't have to rush to use them, as long as you have a cool place to store them. How to Store Butternut Squash

Making butternut squash puree and freezing it will further extend the useful life of your bounty. You can do this in small or large batches.

What You Need to Make Butternut Squash Puree

  • A sharp chef's knife - The thick, tough skin of winter squash takes some muscle to cut through, and a sharp chef's knife is essential to prevent slips. The good news is that you won't need to bother with peeling the squash.
  • A cookie sheet, with a lip around the edge to contain any juices that may spill out
  • An oven
  • A blender, immersion blender, or food processor
  • Optional: freezer bags or freezer jars


  • Butternut squash - whole or cube


Cut the butternut squash in half lengthwise. This will take a little muscle.

Scoop out the seeds and strings.

Then, place the squash on a cookie sheet with the cut side up. Roast your squash at 375 degrees, until it becomes soft. This will take at least an hour, but could take longer.

Allow the squash to cool, until you can handle it without burning yourself.

Then, scoop out the flesh, and run it through a blender, immersion blender, or food processor until you reach a smooth consistency.

Butternut squash tends to have a high water content, so consider draining your puree before you use it. Wrapping it in cheesecloth and suspending it over a bowl will do the trick.

Butternut Squash Puree from Cubed Squash

If you have a butternut squash that is already peeled and cubed, it can be roasted, too. Just place it in a 350 degree oven, and roast it until the cubes are soft. Roasted squash cubes can be eaten as a side dish, tossed into soups and other recipes or pureed.

Tips for Making Butternut Squash Puree

  1. Butternut squash puree freezes well. Make your puree in bulk, and freeze it in one-cup servings to make it easy to add to recipes. Butternut squash puree cannot be canned safely at home, so stick to freezing.
  2. If you're out of pumpkin puree, use your squash puree instead. It tastes the same and has the same color and texture. No one will be able to detect the difference.
  3. Save your seeds. Butternut squash seeds can be roasted and eaten just like pumpkin seeds.
  1. You can also roast acorn squash, or any other winter squash using these steps.

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