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.
MY OTHER VIDEOS
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.
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?
Wow, Julia, this is a very beautiful butternut squash puree! There are loads of them here in Buenos Aires and I’m trying to figure out what to do with them! The puree process looks simple, thank you for posting these helpful step by step photos! Sadly I don’t have any kitchen appliances here in this flat we rented, would a medium fork work? I like the idea of using the puree in puff pastries…yum!
Love the step-by-step tutorial Julia! And the photos are as always gorgeous!
I adore butternut squash! Awesome idea to puree it – easier and quicker to slurp up puree than chew the pieces 😉
Oh good one! I usually fight with it trying to peel it before hand. Duh, this seems so much easier! and less violent! Looking forward to yummies you will make from this, especially desserts I have never made one with squash or pumpkin yet…
I love puree to use in so many dishes, this how to is great – thanks!