butternut squash puree in a jar

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: 20 minutesCook: 8 minutesTotal: 28 minutes
Fat 0 Protein 2
Yield 4 servings 1x


  • 1 butternut squash


  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.

Tips & Notes

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

Nutrition Facts

Serving Size: 1/4 recipe Calories: 156 Sugar: 18 Sodium: 111 Fat: 0 Fiber: 5 Protein: 2
Author: Linley RichterCategory: SideMethod: Instant PotCuisine: American

Keywords: squash puree

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