Go Back
Butternut Squash Puree- Final

Butternut Squash Puree

Rich and Creamy Butternut Squash Puree, a wonderful alternative to traditional pumpkin puree!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Condiment, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 Butternut Squash 3-5 lbs

Method
 

  1. Pre-heat oven to 400ºF.
  2. Slice squash in half (vertically), remove seeds then place squash skin side up onto baking sheet lines with parchment paper.
  3. 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. 
  4. Scoop flesh out of the skin and place in a food processor or blender. 
  5. 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). 
  6. Remove from fridge and transfer squash to large mason jar or airtight container and discard any liquid that has pooled out of the colander.
  7. Store in fridge for 1-2 weeks in fridge using as needed.

Notes

Although this recipe uses butternut squash you can substitute butternut squash for sugar pumpkin.