Roasted Butternut Squash – How to make butternut squash puree – step-by-step photos and instructions!
Butternut squash is an amazing vegetable that can be used in so many ways: from soups and appetizers to main courses and desserts. Often, the recipes require to use the roasted butternut squash in a pureed form, especially when we’re talking about soups and desserts, so here is a quick tutorial on how to roast butternut squash and how to make butternut squash puree. As you can guess, it’s not a very complicated tutorial but it can be quite useful if you’ve never made it before. You can also use the same process to make pumpkin puree.
Roasted Butternut Squash
1) First, we need to roast the butternut squash to soften it. It is also easier to peel it once it’s cooked so we will cook it unpeeled, and peel it after it’s cooked and soft. Preheat oven to 400 Fahrenheit.
2) Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half.
3) Brush the baking sheet with oil and place the butternut squash on the baking sheet cut side down.
4) Roast the squash for about 30 minutes, remove it from the oven and let it cool. Flip the butternut squash so that cut side faces up – that will speed up the cooling.
5) Once the butternut squash is cooled, peel it. The skin will come off really easily.
6) At this point, you have several options of what to do with the roasted butternut squash. You can:
– Use food processor or blender to finely mash it to make a butternut squash puree
– Use a large grater to grate it into very small chunks to get more texture
– Use potato masher to also get more texture
To make butternut squash puree, place butternut squash in food processor (or blender), working in batches, if necessary, and process it until very smooth and almost creamy. Season your butternut squash puree with salt and pepper. You’re done! Now you can use the butternut squash puree in soups, desserts, filling – anyway you like it!
Alternatively, you can use a large grater (or a potato masher) to grate/mash the squash. This way, you will get more texture, if that’s what the recipe requires. Here is the recipe for butternut squash turnovers in puff pastry where this method will work better than just using the food processor or blender.
Enjoy this delicious roasted butternut squash!
Roasted butternut squash - Step-by-step photos and instructions on how to roast the butternut squash and how to make butternut squash puree.
- 1 Butternut Squash medium size
- 1 tablespoon vegetable oil
- salt and pepper
Preheat oven to 400 Fahrenheit.
Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half.
Brush the baking sheet with oil and place the squash on the baking sheet cut side down.
Bake for about 30 minutes, remove it from the oven and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling.
Once the butternut squash is cooled, peel it. The skin will come off really easily.
Place butternut squash in food processor (or blender), working in batches, if necessary, and process it until very smooth and almost creamy. Season with salt and pepper.
Hi! I bought already cubed butternut squash. Should I roast this the same or boil it in water? I’m afraid it will be to dry roasted or too wet boiled. Thank you in advance. Ellen
Will this puree freeze well?
Yes, it freezes well!
Could you do regular yellow squash like this?
Yes, roasting a regular yellow squash will be very similar to this one.
Thank you for this! A friend gave me some butternut from her garden, and in the winter months I treasure those rare and wonderful garden gifts. I’d been trying to figure out how to serve it all without my family getting sick of it, so I’m going to make the puree and freeze it for when I need it. Thanks again!
You are lucky to get butternut squash from your friend’s garden. Probably organic and very natural. 🙂 🙂 🙂 🙂 🙂