A 2 to 2 1/2-pound butternut squash will yield just about 2 cups of butternut squash puree.
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
2 to 2 1/2 pounds butternut squash
1 tablespoon olive oil
Preheat oven to 375F (190C). 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.