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–+ servings
butternut squash puree in a jar
5 from 1 vote

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 minutes
Cook 8 minutes
Total 28 minutes
Fat 0
Carbs
Protein 2
Yield 4

Ingredients

  • 1 butternut squash

Instructions

  • 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.
  • 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.
  • Prepare the butternut squash for cooking by cutting the butternut squash in half lengthwise (hot dog style) and scooping out the innards.
  •  Cook the butternut squash by following the directions for roasting it in the oven or cooking it in the instant pot.
  • When the butternut squash is cooked use a handheld immserion blender to blend the butternut squash until smooth.*
  • 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

Calories: 156kcal | Protein: 2g | Fat: 0g | Fiber: 5g | Sugar: 18g