Butternut Squash Puree
Ligia Lugo
Published:
October 4, 2025
Last Modified:
November 29, 2025
Roasted butternut squash takes on a whole new level of caramelized sweetness. When blended smooth, the result is a silky puree that is as deep in flavor as it is brilliant in color.
Spend even just a few minutes in my recipe archives and you’ll be able to tell that I love writing recipes that use pumpkin. Problem is, it’s such a seasonal ingredient!
Thankfully, pureed butternut squash is the perfect stand-in, giving my favorite recipes the same concentrated winter squash flavor, orange color, and smooth consistency as actual pumpkin puree.
Don’t get me wrong though, my homemade squash puree is delicious in its own right too!
I often serve it as a side dish at dinner, use it to add flavor and moisture to baked foods, toss it with pasta for a creamy sauce, scoop it into smoothies, and of course – it’s tough to beat a bowl of classic butternut squash soup.
Versatile? Check. Nutritious? Check. Delicious? Check.
Ingredient Notes
- Butternut squash – Sometimes called a “butternut pumpkin”, this squash is recognizable by its pale, smooth skin and elongated bell shape. This recipe is written for 1 medium-large butternut squash, but you can certainly use a few smaller ones, just be sure to reduce the cooking time accordingly.
- Salt + black pepper – Optional seasonings which will enhance the flavor of your butternut puree in just the right way. If you would like to keep your puree plain though–especially if you are planning to use it in recipes like sweet baked goods–you can definitely leave the salt and pepper out of the mix.
Step-by-Step Instructions
- Preheat and prep. Set your oven to 400℉. Carefully slice your squash in half lengthwise and use a spoon to scoop the seeds out of the squash cavity.
- Roast. Line a rimmed baking sheet with parchment paper and place the butternut squash halves face down. Transfer to the oven and roast for 45-60 minutes, depending on the size of your squash. It’s done when the squash flesh is completely tender. Remove from the oven and turn the squash halves cut side up, allowing them to cool.
- Scoop. Scoop the butternut squash flesh away from the skin and transfer it to a blender or food processor. Season with salt and/or black pepper if desired.
- Blend and drain. Blend until smooth, then transfer the squash puree to a fine mesh strainer set over a bowl. Gently press and stir the puree to drain any excess liquid.
- Serve! Enjoy your butternut puree as is or use it in your favorite recipes
Watch Us Make Butternut Squash Puree
Tips From Ligia
To easily scoop the cooked squash:
Use a metal ice cream scoop, large melon baller, or other metal spoon with a defined edge. This will make it easier to scrape the flesh clean from the tough outer skin without leaving any of the good stuff behind!
To make squash puree by hand:
You can use a potato masher to blend your roasted butternut puree if needed. It will take a bit longer and the puree will have a less creamy consistency, but it will do the job!
How To Store
Refrigerating Pack any leftover squash puree into an airtight container and store it in the fridge for up to a week.
Freezing For even longer storage, pop it into the freezer! Make sure to use freezer-friendly storage containers. Zip-top freezer bags work especially well for purees like this. Frozen butternut squash puree will keep for up to 6 months.
Thawing Place frozen squash puree in the fridge overnight to thaw it.
Reheating Gently warm the puree in a saucepan over low heat, stirring often so it doesn’t stick to the bottom. Add a splash of water if it seems too dry or sticky.
Butternut Squash Puree Recipe
Ingredients
- 2 lb. butternut squash
- salt & black pepper, to taste (optional)
Instructions
- Preheat oven to 400℉. Carefully slice your butternut squash in half lengthwise and use a spoon to scoop the seeds out of the squash cavity.
- Place the squash halves face down on a parchment paper lined baking sheet. Transfer to the oven and roast until completely tender, about 45-60 minutes depending on the size of your squash. Remove from the oven and cool squash by turning it face up to allow steam to escape.
- Scoop the butternut squash flesh away from the skin and transfer it to a blender or food processor. Add seasonings if desired.
- Blend butternut squash until smooth, then transfer the puree to a fine mesh strainer set over a bowl. Gently press and stir the puree to drain any excess liquid.
- Serve and enjoy as is, or use it in your favorite butternut squash recipes.
