How To Make Homemade Butternut Squash Puree Recipe

Grab some seasonal butternut squash and turn it into this easy, delicious butternut squash puree to serve as a side dish or to use in recipes.

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Fall means squash. And while the only squash I knew during my first 25 years of life was the kind that came in baby food—my parents weren’t fans of eating it themselves, apparently—I’ve quickly grown to love it for its versatility. 

Squash can be served savory or sweet. It can be prepped and frozen to enjoy another time, or eaten cooked on the spot. Squash can be a side dish like you would serve any potato dish or it can be used in baked goods, in everything from Butternut Squash Brownies to Pumpkin Streusel Pie.

Yep, in case you didn’t know, butternut squash puree is a perfect substitute for pureed pumpkin, especially in times when there are shortages or recalls of the canned variety.

Knowing how to make your own butternut squash puree can come in handy when you want to make a squash or pumpkin dish, but also when you find the funny shaped vegetable on sale at the store.

What is butternut squash puree?

Butternut squash puree is cooked butternut squash that gets blended smooth in your food processor or with an immersion blender. 

It can be served savory, with some butter, cream, salt, and pepper, or it can also be serve sweetened with brown sugar and cinnamon.

Not sure you want to eat it on its own? No problem. Pureed squash, like pumpkin or butternut, can be used in any number of baked goods, like these Butternut Squash Brownies or it can be stirred into savory dishes like Spicy Pork Chili with Pumpkin or your favorite blended soup. I love it stirred into Vegetable Cheddar Cheese Soup.

Ingredients to make this butternut squash puree

You really don’t need much to make a basic butternut squash puree, just:

• Butternut squash!

However, if you’re serving it as a side dish you may want to add one or two of the following, depending on how you prefer to serve it.

• butter
• whipping cream
• salt and pepper
• brown sugar
• cinnamon

How to cook butternut squash:

There are many different ways to cook butternut squash. You can roast it, steam it, boil it, pressure cook it, or microwave it. I prefer the latter since it gives the purest squash flavor, but all methods work and contribute different nuances of taste.

To cook squash in the microwave:

1. Wash and dry the squash.
2. Poke fork holes all over.
3. Microwave the squash for 4 minutes. This softens it enough to make it easy to cut through.
4. Cut the squash in half lengthwise. Scrape out the seeds and strings.
5. Placed the halves cut-side down in a microwave-safe baking dish. Add an inch of water and cover with plastic wrap.
6. Cook for 8 minutes or until the squash is completely softened.

To roast squash: 

1. Wash and dry the squash.
2. Cut the squash in half lengthwise. They can be very firm and hard to cut through, so be careful with the knife.
3. Scrape out the seeds and strings. 
4. Preheat the oven to 400 degrees. Place the squash in a covered dish and bake for 40 to 60 minutes or until tender.

To steam squash:

1. Peel the squash with a vegetable peeler. Cut into cubes. Alternatively, you can buy squash already peeled and cubed in the produce department or the freezer section of your grocery store.
2. Place the squash cubes in a steamer with a small amount of water. Cook for 20 to 30 minutes or until tender.

To boil squash:

1. Peel the squash with a vegetable peeler. Cut into cubes. Alternatively, you can buy squash already peeled and cubed in the produce department or the freezer section of your grocery store.
2. Place the squash cubes in a pot with a small amount of water. Cook for 15 to 20 minutes or until tender.

To pressure cook squash:

1. You can pressure cook squash in halves or cubes.
2. Place the squash on a trivet or basket in the pot of the pressure cooker with 1 cup water. Cook for 6 to 12 minutes, or until tender.

How do you puree butternut squash?

Once the squash is tender, it will easily puree into a smooth substance. You can do this in the bowl of a food processor fitted with a metal blade or simply use an immersion blender in a mixing bowl to puree it smooth.

How long does pureed butternut squash last?

Butternut squash puree is good refrigerated in an airtight container for up to 4 days. For longer keeping, freeze it in portions sized for your recipes, ½ to 2 cups.

Can you freeze butternut squash puree?

You absolutely can. It’s great to grab some in the fall and winter and make a bunch of this puree while the squash is abundant and cheap. You can have it on hand then all year long!

Place your puree into a freezer plastic bag and flatten the bag. Then freeze for up to 3 months. When you’re ready to use it, you can place the bag in the fridge to thaw overnight.

Alternatively, you can freeze it in freezer-safe containers with lids or freeze it in SouperCubes.

What can I use this puree for?

This puree is a delicious side dish to serve for your Thanksgiving meal alongside your Turkey, Easy Homemade Cranberry Sauce, Make Ahead Mashed Potatoes, and Pumpkin Onion Rolls.

You can also use it any recipe that calls for canned pumpkin puree.

If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!

How to Make Butternut Squash Puree

Make your own butternut squash puree to serve as a side dish or to use in recipes. Easy and economical.

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 17 minutes minutes

Servings: 8 servings

Calories: 42kcal

Author: Jessica Fisher

Ingredients

• 1 butternut squash
• optional mix-ins if serving squash as a side dish, see recipe note

US Customary - Metric

Instructions

• Poke holes in the outer shell of the squash and microwave it for about 4 minutes. This softens the shell to make it easier to cut.
  
• Cut the squash in half the longway. If the stem end is going to be problematic, you can cut that off crosswise before cutting the squash in half. 
• Using a metal spoon, scoop out the seeds and stringy membrane. It's a little reminiscent of carving pumpkins.
• Place each squash half cut-side down in a glass baking dish. Add ½ to 1 inch of water and cover the dish with plastic wrap. 
• Cook in the microwave for about 8 minutes, or until the squash is tender.
• Remove the squash from the dish with oven mitts to protect your hands. Watch for steam. With a spoon gently scrape the flesh into a medium mixing bowl. Mash it with a potato masher or if you prefer, blend it smooth in a food processor.
• If serving as a side dish, stir in the optional mix-ins and serve hot.

Notes

A 2 ¼ lb squash produces about 2 ½ cups puree.

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days. Freeze for longer storage.

Nutritional values are approximate and based on ⅛ the recipe. Does not include mix-ins.

To prepare a savory squash puree as a side dish: mix in 1 tablespoon butter, 1 tablespoon whipping cream, ½ teaspoon salt, ¼ teaspoon black pepper.

To prepare a sweet squash puree as a side dish: mix in 1 tablespoon butter, 1 tablespoon whipping cream, 1 tablespoon brown sugar, ½ teaspoon salt, ¼ teaspoon ground cinnamon. Adjust to taste.

Nutrition

Serving: 4g | Calories: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9966IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg

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This post was originally published on November 17, 2010. It has been updated for content and clarity.