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!
BUTTERNUT SQUASH PUREE 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!
WATCH HOW TO PEEL & CUT BUTTERNUT SQUASH
How to Make Butternut Squash Puree
- 2 to 2 1/2 pounds (900g to 1100g) butternut squash
- 1 tablespoon olive oil
- Preheat oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
- Slice off the ends of the butternut squash. Using a vegetable peeler, peel off the outer skin. Slice the squash in half and remove the seeds and strings. Dice the squash into small cubes.
- Toss the butternut squash with the olive oil. Spread the butternut squash on the baking sheet. Bake for 35 to 40 minutes, until the squash can be easily pierced with a fork.
- Let the squash cool for 10 to 15 minutes. Working in batches, add the squash to a food processor and blend. You may need to use a spatula to scrape down any chunks that are stuck to the sides. Continue blending until you get a smooth consistency.
- If you want a smoother puree (especially if you are planning to use it for baked goods), strain the puree through a mesh. You will need a spatula to help press the puree through the mesh. This will take about 5 to 10 minutes. Discard the tough, stringy bits that don’t make it past the strainer.
- Use the puree for soups, my butternut squash mac and cheese or sweets!