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How to Make Butternut Squash Puree - here is a simple way to make butternut squash puree at home! by @healthynibs
5 from 1 vote
Servings: 2 cups
Author: Lisa Lin

How to Make Butternut Squash Puree

A 2 to 2 1/2-pound butternut squash will yield just about 2 cups of butternut squash puree.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins


  • 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!



Serving: 1cup | Calories: 158kcal | Carbohydrates: 33.1g | Protein: 2.8g | Fat: 3.8g | Saturated Fat: 0.6g | Sodium: 11.3mg | Fiber: 5.7g | Sugar: 6.2g
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