Homemade Butternut Squash Puree
Printable Recipe (click to expand)
Butternut Squash Puree
Ingredients
Method
- Pre-heat oven to 400ºF.
- Slice squash in half (vertically), remove seeds then place squash skin side up onto baking sheet lines with parchment paper.
- Bake for about 45 minutes then remove from oven and let sit at room temperature for about 20 minutes or until squash is cool enough to handle.
- Scoop flesh out of the skin and place in a food processor or blender.
- Blend for about 1 minutes until squash is silky and smooth then place squash in a colander lines with cheesecloth and refrigerate for at least 4 hours (make sure you have a plate or bowl under the colander to catch water).
- Remove from fridge and transfer squash to large mason jar or airtight container and discard any liquid that has pooled out of the colander.
- Store in fridge for 1-2 weeks in fridge using as needed.
Notes
Butternut Squash Puree
Ingredients
Method
- Pre-heat oven to 400ºF.
- Slice squash in half (vertically), remove seeds then place squash skin side up onto baking sheet lines with parchment paper.
- Bake for about 45 minutes then remove from oven and let sit at room temperature for about 20 minutes or until squash is cool enough to handle.
- Scoop flesh out of the skin and place in a food processor or blender.
- Blend for about 1 minutes until squash is silky and smooth then place squash in a colander lines with cheesecloth and refrigerate for at least 4 hours (make sure you have a plate or bowl under the colander to catch water).
- Remove from fridge and transfer squash to large mason jar or airtight container and discard any liquid that has pooled out of the colander.
- Store in fridge for 1-2 weeks in fridge using as needed.
Notes
Hey there Honey's and New-Bees!
Growing up I used to associate fall with “back-to-school”, which put a damper on the season; but now that I’m a bit older I associate fall with savoury stews, heart-warming soups, and delicious baked goods… needless to say it’s now my favorite time of year! Of all the goodness that comes with fall, one of the things I look forward to the most is going to the market and/or farm and bringing home a variety of squashes. Not only are squashes in abundance and cheap throughout the fall, they keep remarkably well for a long time, and are extremely versatile.
My love for squash started when my mother and I decided to individually make alternative versions of “pumpkin pie” using something other than pumpkin for thanksgiving (in addition to my aunt’s amazing pumpkin pie), and do a taste test to see the differences. Since we were not using pumpkin we weren’t able to rely on the store bought canned pumpkin puree, and since my vegetable of choice was butternut squash (a vegetable I hadn’t even tried before) I made my own puree.
The puree was ridiculously easy to make – all I needed to do was roast the squash, let it cool, then blend it… that’s it. My pie turned out great (so did my mothers sweet potato pie), but the most important part I took from this was how much fun, delicious, and easy it was to make my own puree. Since squash and pumpkin are cheap and in abundance throughout the fall, go ahead make your own, and skip the over-processed (and bland) canned stuff – you’ll be glad you did!
Step 1 – Roast your Squash
All you need to do is wash your squash, slice it in half and scoop out the seeds. Just like pumpkin you can set them aside and roast them later on for a little snack.
Line a large baking sheet with parchment paper and place your squash skin-side-up on the tray. Place in the oven and let the squash roast for 45 minutes, the remove from oven and let it cool at room temperature for about 20 minutes.
Step 2 – Puree your Squash
Once your squash is cool enough to touch, separate the flesh from the skin, then place the flesh directly into a food processor or blender. Process until squash is silky and smooth which will take about 1-2 minutes.
Step 3 – Remove Excess Liquid and Store
Although it might look ready to go, you still have 1 final step, which is to strain out any excess liquid. If you skip this step your puree will still be edible, however you’ll notice that anything you make with the puree will be a little watery, especially if you choose to follow this recipe using pumpkin, which contains more water than butternut squash.
To strain out the excess water all you need to do is place the pureed squash in a colander lined with cheesecloth and refrigerate for about 4 hours (make sure you have a plate or bowl under the colander to catch water).
Once the excess liquid has been drained it’s ready to use right away, or you can store it the fridge for about 1-2 weeks in an airtight container.
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Butternut Squash Puree
Ingredients
Method
- Pre-heat oven to 400ºF.
- Slice squash in half (vertically), remove seeds then place squash skin side up onto baking sheet lines with parchment paper.
- Bake for about 45 minutes then remove from oven and let sit at room temperature for about 20 minutes or until squash is cool enough to handle.
- Scoop flesh out of the skin and place in a food processor or blender.
- Blend for about 1 minutes until squash is silky and smooth then place squash in a colander lines with cheesecloth and refrigerate for at least 4 hours (make sure you have a plate or bowl under the colander to catch water).
- Remove from fridge and transfer squash to large mason jar or airtight container and discard any liquid that has pooled out of the colander.
- Store in fridge for 1-2 weeks in fridge using as needed.
Notes
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