Much like my homemade pumpkin puree tutorial, butternut squash is literally identical in terms of directions. I wanted to go ahead and share this since it is fall and people are roasting all sorts of things. This can serve as a guide to anyone unsure about the process. Luckily, it’s super easy! As always, I highly recommend making purees fresh in comparison to canned. I completely understand if time is of the essence, but if you can spare an hour of prep – do it! This can always be done far in advance and left to freeze, so keep that in mind when planning ahead meals.
Homemade Roasted Butternut Squash Purée
Yield 2 1/2 - 3 cups
- 1 Butternut Squash, halved
- Preheat your oven to 375 degrees F
- Start by removing the top stem and bottom of the squash.
- Set it upright on either flat side and slice it in half, vertically.
- Remove the seeds/”guts” using a fork or spoon.
- Lay each half, face down and bake for 40-50 minutes or until tender.
- Remove the squash from the oven and let them cool for 10-15 minutes.
- Peel the skin off, it should peel with ease but use a fork as needed.
- Add the peeled squash to a blender or food processor and pulse till smooth.
- You can either store this for later use in freezer-safe bags or use it right away in a completely homemade dish, like my butternut squash mac n cheese.
This will keep up to six months in a freezer, or about 1-2 weeks in the fridge.
Courses Pantry Staple
Cuisine Gluten-free, Vegan, Oil-free, Homemade, Kid-friendly