How to make butternut squash puree - tips and instructions. Roast butternut squash in the oven. Then use a grater, potato masher, or food processor to make the homemade puree.
Roasted Butternut Squash Puree
Butternut squash is an amazing vegetable that can be used in many recipes. It's so versatile. You can make soups, such as black bean butternut squash soup. You can also make butternut squash lasagna, butternut squash casserole, and even butternut squash tortellini.
How to Peel Butternut Squash
My trick for peeling butternut squash is to peel it AFTER roasting it in the oven. After you roast the whole butternut squash, it is very soft and peeling becomes a breeze. If you want to make butternut squash puree out of a whole squash, peel it after roasting it in the oven.
How to Make Butternut Squash Puree
Here is a quick tutorial on how to roast the whole butternut squash in the oven. As you can guess, it's not a very complicated tutorial. You can also use the same process to make pumpkin puree.
1) First, roast the butternut squash in the oven to soften it. You don't need to peel it. Peel the butternut squash after it's cooked and soft. Preheat oven to 400 Fahrenheit.
2) Cut the whole squash in 2 halves, scrape out the seeds and the fiber out of each half.
3) Brush the baking sheet with vegetable oil. Place the 2 halves of the whole butternut squash on the baking sheet cut side down.
4) Roast the squash for about 30 minutes in the preheated oven at 400 F. Remove it from the oven and let it cool. Flip the butternut squash so that the 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 to puree the roasted butternut squash:
- Use a food processor or blender to finely mash the butternut squash
- Use a large grater to grate it into very small chunks to get more texture
- Use a potato masher to also get more texture
How to Puree Butternut Squash in Food Processor
To make butternut squash puree, place peeled roasted butternut squash in the food processor (or blender). Work in batches, if necessary. Process the squash until very smooth and almost creamy. Season your butternut squash puree with salt and pepper.
How to Make Butternut Squash Puree with a Grater or Potato Masher
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 that uses grated butternut squash.
Enjoy this delicious roasted butternut squash!
How to Make Butternut Squash Puree
Ingredients
- 1 Butternut Squash medium size
- 1 tablespoon vegetable oil
- salt and pepper
Instructions
- 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 the food processor (or blender), working in batches, if necessary. Process it until very smooth and almost creamy.
- Season with salt and pepper.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Loved this!! I would disagree that it serves 5. It served 3 in our family. Next time I will double it. Thank you!
Kim, so glad you tried this recipe and loved it! Butternut squash is one of my favorite veggies, and this puree is so versatile and can be used in so many ways! You might like these recipes:
https://juliasalbum.com/butternut-squash-pasta-with-sausage-and-spinach/
https://juliasalbum.com/butternut-squash-pasta-shells/
https://juliasalbum.com/creamy-butternut-squash-gnocchi-with-sausage/
Can I use the no-boil lasagne noodles in this recipe? Thanks!
Valerie, are you talking about the butternut squash and spinach lasagna recipe? If so, yes, you can use no-boil lasagna noodles with this recipe! You might need to add extra liquid (about 1/2 cup of milk or water or vegetable stock) to the squash purée, in addition to the milk called for in the recipe. You might also have to bake the lasagna for 10 or more extra minutes. Enjoy!
https://juliasalbum.com/butternut-squash-and-spinach-lasagna/
You don't need to buy no-boil noodles ever; you can use regular noodles and just add a bit of extra liquid around the sides of the dish before baking. I have never used no-boil and no longer pre-cook my lasagna noodles.
Ronnie, thank you for this helpful feedback!
If I use already cut up butternut squash for the purée, how much should I buy?
My favorite recipe! Especially like the part about peeling the squash after roasting - makes it so much easier!
Happy to hear that!
This sounds delicious! Can you just use frozen spinach to prep the spinach filling?
Katharina, yes, you can use frozen spinach (I am assuming you're referring to my Butternut Squash and Spinach Lasagna recipe).
Can I prepare this ahead of time (before making your butternut squash and spinach lasagna!) and store it in the fridge for 2-3 days?
Hi! I peeled and cubed a butternut squash without cooking it and puréed it quite easily. Is it necessary to cook for using in the lasagna recipe?
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
Roast cubed butternut squash. It will not be dry if roasted. Here is the recipe where I describe how to roast cubed butternut squash:
roasted butternut squash and brussels sprouts
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. 🙂 🙂 🙂 🙂 🙂
Thanks for this helpful tutorial! How long do you think the pureed squash would keep in the fridge? Do you think it would be ok to freeze it to extend its life?
Butternut freezes pretty well in puree form. Just portion into freezer bags and lay flat to save room. If you're freezing or storing for several days in the fridge, leave out the salt until you are using the squash - it can draw out moisture. Also, if you're using frozen product in a baked item like pie, you may want to pour off any extra water that seeps out when the squash is thawed so as not to change the liquid Balance in your recipe.
Wow, great tips, Katie! Thank you!
I always have trouble with stringiness in the purée. Any s uggestions
Mmmmm love butternut squash and really way cool tutorial Julia will definitely come back here again thanx darlin
At what temperature should the squash be baked at in the oven?
How much puree does one average-sized butternut squash produce?