Here’s a simple method on how to make butternut squash puree at home. You can use the puree to make soups, butternut squash mac and cheese and even baked goods!
I know that a lot of us cook with pumpkin puree all the time, but we often forget about butternut squash puree! Butternut squash is slightly sweeter than pumpkin, so the puree is a great ingredient for baked goods. Have a good pumpkin bread recipe? Why not try it with butternut squash instead? The possibilities are endless! (Sorry to use a cliché there!)
Besides dessert recipes, I have also used the butternut squash puree for my soups. For any recipe that calls for a butternut squash that’s between roughly 2 to 3 pounds, I’ll use about 2 cups of butternut squash puree. I usually stir in the squash right when the broth boils.
You may have noticed in the video that I strain the puree through a mesh. It’s not necessary but highly recommended if you plan to use the puree for baked goods. There’s always a few stringy or tough bits that the food processor won’t catch.
If you try making this butternut squash puree, let me know how it goes and how you’re planning to use it!
MASTERING MY MISTAKES / COOKING NOTES
- Blend butternut squash when it’s still warm: The butternut squash breaks down in the food processor easier when it’s still slightly warm. When I tried blending squash that was refrigerated overnight, it took more time to break down the squash.
- Roasting the squash: I like chopping the squash into cubes first because it bakes faster. There’s nothing wrong with baking the butternut squash whole or in 2 halves. All you need to do is scoop out the flesh when it’s done. However, the roasting usually takes about an hour.
- Recipe ideas: Use the butternut squash in my butternut squash baked mac and cheese or butternut squash cookies!
KITCHEN TIP: HOW TO PEEL & CUT BUTTERNUT SQUASH
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