How to Make Butternut Squash Puree (Recipe and Freezing Tips)

Butternut squash puree is delicious, nutritious, and easy to make. There are so many ways to use it: as a side dish, in baked goods, soups, sauces and more! Plus, homemade is significantly more sweet and flavorful than store-bought. So read along to learn how to make the best creamy homemade butternut squash puree in this simple step-by-step guide.

Since this is one of my favorite ways to preserve fresh butternut squash from the garden, we’ll also explore how to freeze butternut squash puree, along with some of the best recipes and ways to use it. Honestly, we love and use butternut puree even more than homemade pumpkin puree!

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RELATED: Want to make it homegrown? Learn how to grow butternut squash (and other winter squash) along with tips on exactly when to harvest butternut squash. Also don’t miss our delicious butternut squash pie recipe!

What is Butternut Squash Puree?

Butternut squash puree is exactly what it sounds like: butternut squash that has been cooked and turned into a thick and creamy puree. It strikes the perfect balance between sweet caramelized notes and savory earthy flavors. To me, it tastes like fall!

Butternut squash puree is also very nutritious and versatile. This concentrated winter squash puree can be served as a side dish on its own, or incorporated into a wide variety of other recipes including baked goods, soups, chili, pasta, sauces, pie filling, baby food, beverages and more – very much like pumpkin puree.

In fact, you can use butternut squash puree as a substitute for pumpkin puree in any recipe. Spoiler alert: most canned “pumpkin” isn’t even real pumpkin, but pureed butternut or other similar squash! Seriously, read the ingredients label next time you’re at the grocery store.

See a complete list of ways to use butternut squash puree at the end of this article.

Roasting vs Steaming Butternut Squash for Puree

There are few different ways you can soften and cook squash before turning it into homemade butternut squash puree. Some recipes call for steaming butternut in a big pot on the stovetop, while others toss it into a crock pot or Instant Pot. All those methods work! Yet we prefer to roast our butternut squash in the oven instead. Why?

When butternut squash is roasted at 400°F or higher, it starts to lightly brown and caramelize – which transforms vegetal, earthy, or even slightly bitter flavors into increasingly sweet, nutty, and toasted caramel notes instead. The result is a wonderfully naturally-sweetened homemade butternut squash puree! It’s also how we start our delicious roasted butternut squash soup. On the other hand, steaming butternut squash can make it more bland and watery.

Supplies Needed

• Fresh ripe butternut squash
• Oven
• Baking sheets
• Parchment paper or foil
• Blender or food processor
• Freezer-safe storage containers (if freezing the butternut squash puree) such as our favorite BPA-free reusable freezer containers

Instructions

1) Cut and Clean

During prep, preheat the oven to 400°F.

Wash the butternut squash and carefully cut them in half. Use a large metal spoon or other firm utensil to scrape out the stringy guts and seeds from the center cavity. Finally, sprinkle a light pinch of salt over the exposed butternut flesh.

Remember, you could also save the seeds to roast later for a delicious, healthy snack. Check out our Crunchy Roasted Pumpkin Seeds recipe. Butternut squash seeds are edible too!

2) Pan and Poke

You can roast butternut squash in the oven either flesh side up or face down. However, we’ve found that keeping them face down (skin side up) helps trap in steam and therefore makes the butternut retain more moisture, cook faster, and peel more easily.

We also use a sharp knife to carefully poke the back skin side of each squash in a few places. The small slits allows the steam to get in between the flesh and skin, and makes peeling them after roasting an absolute breeze!

Line the baking sheet with parchment paper or foil for easier clean up.

3) Oven Roast

Next, roast the butternut squash in the oven on 400°F for approximately 45 to 60 minutes, until the flesh is very soft and tender when poked with a fork or knife. Rotate trays halfway through to promote even cooking. Remember, a little browning is actually a good thing!

Once the flesh is soft and the skins are wrinkled, remove the butternut squash from the oven. If time allows, let them sit to cool for at least 10 minutes so you can safely handle them before proceeding to the next step.

4) Puree or Mash

Now it’s time to separate the squash flesh from the skins. By this time, the skin should peel right off the flesh! If needed, use a spoon to scoop the cooked squash out.

Next, you’ll need to decide how you want to prepare or season your butternut squash puree, along with your preferred texture.

For instance, we typically leave our butternut squash puree plain (unseasoned) and blend it into a very smooth puree using a Vitamix or food processor, similar to canned pumpkin puree. That way, it’s ready to use in a wide variety of both sweet or savory recipes.

On the other hand, to enjoy butternut squash puree as a side dish, you may prefer it with a little more texture – especially if you like chunky mashed potatoes like I do! In that case, I simply scoop out the flesh and mash it with a fork or spoon instead of blending it completely smooth. See tips on how to season it as a side dish below.

Butternut Squash Puree Side Dish

After mashing or pureeing it to your preferred texture, the best way to eat butternut squash puree as a side dish is to season it in a similar manner as mashed potatoes: mix in a pad of butter and/or a splash of heavy cream, plus salt to taste. Sweeten it up with a drizzle of maple syrup, brown sugar, and sprinkle of cinnamon if you’d like! Or, make a savory butternut puree with the addition of chopped rosemary, thyme, parsley, or sage along with a sprinkle of parmesan cheese.

Tip: Go light on the seasonings at first, then do a taste test and adjust as needed. You can always add more!

Storage and Shelf Life

Store homemade butternut squash puree in an air-tight container with a lid and refrigerate at all times. Butternut puree will stay good in the fridge for about one week. Discard if mold or off flavors develop. Or, freeze the puree to preserve it for up to a year.

Freezing Butternut Squash Puree

To preserve and freeze butternut squash puree, begin by putting it inside air tight freezer-safe containers – such as ziplock bags or these durable, reusable BPA-free freezer containers. We like to divvy ours up into easy-to-use portions, such as in 2 cup or 16-ounce containers.

You can also freeze butternut puree in wide mouth glass jars, such as half-pint or pint jars. Regular mouth glass jars with curved “shoulders” are not freezer safe and are prone to cracking.

Fill your chosen containers fairly full. The less empty air space, the less likelihood of freezer burn! However, be sure to leave at least a half-inch empty head room on top to allow for expansion as it freezes.

Butternut squash puree stays good for up to a year in the freezer, though the texture and quality will be best if used within a few months.

Defrost in the fridge a day or two before you want to use it, or place in a bowl of warm water for a couple hours immediately prior to use. 

Ways to Use Homemade Butternut Squash Puree

Homemade butternut squash puree can add a welcome boost of nutrients, rich earthy sweet flavors, and color to a number of meals.

• Butternut squash puree is amazing in baked goods, including as pie filling for butternut squash pie with a sourdough pie crust. It can be used as a substitute for pumpkin puree in recipes for sweet breads, muffins, or cookies – like our healthy sourdough pumpkin spice bread recipe.
  
• It can also be used in waffles, pancakes, ice cream or other frozen desserts.
  
• Serve butternut squash puree on it’s own as a side dish, similar to mashed sweet potatoes!
  
• Sweet breads aside, add butternut puree to regular loaf of rustic homemade sourdough bread. (I add about a cup of puree and reduce the water by 1/2 cup to compensate.)
  
• Dollop some into your morning oatmeal or plain yogurt and granola with a dash of cinnamon, nutmeg, and brown sugar. 
  
• Don’t forget savory dishes! Add butternut squash puree to soup, stew, sauces, lentils, curry, and more! Check out our Roasted Pumpkin 3-Bean Chili recipe for example. You could even use it as ravioli filling, or mixed with ricotta cheese and fresh herbs in butternut lasagna. 
  
• Use butternut squash puree in homemade baby food recipes.
  
• Butternut squash puree is also a safe and healthy treat for many pets, including dogs and backyard chickens. Offer it plain, or added to a homemade pet treat recipe.
  
• This fall, we’ve been using ours to make rich and creamy homemade “pumpkin spice lattes” with coffee or black tea. It’s divine!

And that’s the scoop.

All in all, I hope you enjoy this easy recipe – and all the tasty ways to use homegrown butternut squash puree too! Please feel free to ask any questions in the comments below, and leave a review once you give it a try.

You may also like:

• How to Make Pumpkin Shaped Sourdough Bread Loaf
• 28 Best Winter Squash and Pumpkin Varieties to Grow
• How to Make Pressed Flower Pumpkins: No-Carve Pumpkin Decorating Idea
• 13 Must-Try Zucchini Recipes: Clever Ways to Use Zucchini

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Homemade Butternut Squash Puree + Freezing Tips

Learn how to make easy homemade butternut squash puree from fresh oven-roasted butternut, plus tips on how to preserve and freeze it!

Prep Time15 minutes mins

Cook Time45 minutes mins

Course: Holiday Dish, Preserved Food, Sauce, Side Dish, Soup

Keyword: butternut squash puree, preserve butternut squash

Equipment

• Oven
• Baking sheet
• Parchment Paper
• Blender, or food processor
• Freezer safe containers (if preserving)

Ingredients

• fresh whole butternut squash

Instructions

• Preheat the oven to 400F
• Wash the butternut squash and carefully cut them in half.
• Scoop out the stringy guts and seeds from the center cavity.
• Lightly sprinkle a small pinch of salt over the exposed squash flesh.
• Place the butternut squash halves face down (skin side up) on a baking sheet. We line ours with parchment paper for easy clean-up.
• Use a sharp knife to carefully poke the back skin side of each squash in a few places. The small slits allow steam to get in between the flesh and skin, and makes peeling them after roasting an absolute breeze!
• Roast the squash on 400F for approximately 45-60 minutes, until the skins wrinkle and the flesh is very tender when poked with a fork. Rotate trays halfway through to promote even cooking.
• Once the roasted butternut squash are cool enough to safely handle (at least 10 minutes), peel off the skin and/or scoop out the flesh.
• Place peeled squash flesh in a blender or food processor, and blend until smooth. OR for a more chunky puree, simply mash the squash with a fork or spoon (especially to enjoy as a side dish).
• Either use, refrigerate, or freeze your homemade butternut squash puree. Use within one week when stored in the fridge.
• To enjoy as a side dish, season similar to mashed potatoes: add butter and/or a splash of heavy cream, plus salt to taste. Sweeten it up with maple syrup, brown sugar, and sprinkle of cinnamon. Or, make it savory with chopped rosemary, thyme, parsley, sage or parmesan cheese.
• To freeze, divvy up homemade butternut squash puree into usable portions in freezer-safe containers and leave at least a half inch of head space. Butternut squash puree is good for up to a year in the freezer, though the texture and quality will be best if used within a few months. Defrost in the fridge a day or two before you want to use it.