Homemade Butternut Squash Puree

Butternut Squash Puree just might be the most versatile ingredient to incorporate into your harvest time meals. Great as a base for soups, used in baked goods, batched for baby food, and much much more, this homemade butternut squash puree is a must-have for your fall and winter menus!

butternut squash puree in a jar

Squash Season is Finally HERE

Dear golly, it’s finally here! I can’t walk into a grocery store or co-op anywhere in Minneapolis without seeing gourds on gourds on gourds, and that includes our favorite squash of all time, THE BUTTERNUT SQUASH. So you bet your bippy we’ll be comin’ atcha with all the b-squash recipes this fall. Starting with this one!

If you’re looking for ways to roast butternut squash in the first place, look no further than this roasted butternut squash in the Instant Pot recipe. And once it’s roasted, you’ll be looking for recipes for your delicious, perfectly roasted squash, so let me introduce you to this butternut squash puree! Quite possibly the most versatile version of the wonderful butternut squash.

scooping out the seeds from a butternut squash

How to Puree Butternut Squash

If you don’t already have an emulsifier blender (or do you call yours an immersion blender?!), now is the time. It makes the process of pureeing this squash incredibly easy, and allows you to puree it right in whatever you’re storing your puree in.

The issue with trying to puree squash in a traditional blender, is that it sticks to the sides of the blender, making it difficult to finely puree. A small food processor will work, but will require you to puree in batches instead of all at once.

scooping out the butternut squash meat from the roasted butternut squash

How to Use Butternut Squash Puree

Squash puree is so incredibly versatile. It’s a great base for soup (like this 30-minute spicy butternut squash soup recipe!), served as a side in bowl recipes (like these buddha bowls!), and even great used in baked goods. Feel free to sub pumpkin puree or sweet potato puree for this butternut squash puree in any of these delicious baked recipes:

butternut squash being pureed with an immersion blender in a bowl

How Long Does Butternut Squash Puree Last?

Butternut squash puree will last 3-5 days in an air-tight container in the refrigerator, or up to 3 months in the freezer. Pour your squash puree into ice cube trays before freezing for an easy way to thaw in smaller portions. Transfer your frozen puree cubes into an air-tight container for long-term freezer storage.

To thaw frozen butternut squash puree, simply store frozen puree in the refrigerator overnight to allow ample time to fully thaw.

More Squash Recipes

Recipe

Homemade Butternut Squash Puree

Butternut Squash Puree just might be the most versatile ingredient to incorporate into your harvest time meals. Great as a base for soups, used in baked goods, batched for baby food, and much much more, this homemade butternut squash puree is a must-have for your fall and winter menus!

  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
Author: Linley Richter
Yield: 4 servings 1x
Category: Side
Method: Instant Pot
Cuisine: American

Ingredients

  • 1 butternut squash

Instructions

  1. Begin by preparing the butternut squash to be peeled. Cut off the stem-end of the butternut squash to create a flat surface of the butternut squash.
  2. Place the end of the butternut squash flush with a cutting board and peel the skin off of the butternut squash by using a very sharp knife or a vegetable peeler. Discard the butternut squash peel.
  3. Prepare the butternut squash for cooking by cutting the butternut squash in half lengthwise (hot dog style) and scooping out the innards.
  4.  Cook the butternut squash by following the directions for roasting it in the oven  or cooking it in the Instant Pot.
  5. When the butternut squash is cooked use a handheld immersion blender to blend the butternut squash until smooth.*
  6. Use immediately or let butternut squash puree cool completely before pouring puree into an airtight container and storing in the refrigerator for up to 5-7 days or freezing for up to 3 months.

Notes

  • *Placing butternut squash into a blender or food processor would work, too.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 156
  • Sugar: 18
  • Sodium: 111
  • Fat: 0
  • Fiber: 5
  • Protein: 2
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