Whether it’s for a soup, side dish, or even a “pumpkin” pie, an easy butternut squash puree is simple to make with just a few steps.
A few weeks ago, my dad gave me an overflowing basket of butternut squash that he grew in his garden. I set to work on this easy butternut squash purée to add to recipes throughout the months ahead.
Using just a few simple steps, I was able to bake a large batch in my oven. The house smelled amazing and I am excited to use this homegrown vegetable in a few breakfast, dinner, and dessert recipes.
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EASY BUTTERNUT SQUASH PURÉE SUPPLIES
Butternut squash
Sharp knife
Metal table spoon
Vitamix, immersion blender, or food processor
RECIPE STEP-BY-STEP
Cut the top off near the stem and slice the squash in half lengthwise.
Scoop out the seeds and place the butternut squash in an oven-safe dish. I chose to use baking dishes in case the squash was watery. But this also allowed me to get more into my oven at one time.
Bake at 375º for 45+ minutes. I placed the squash in containers according to size. The smaller ones were done first and I could just remove the entire dish.
There was one very large butternut squash that took 1 1/2 hours to cook.
Remove from the oven when a fork can be inserted and removed easily.
Allow to cool and scoop out the cooked squash.
HOW TO PURÉE BUTTERNUT SQUASH
Using either a Vitamix, immersion blender, or a food processor, mix until it forms a purée.
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Store in the refrigerator for up to a week. Or place in freezer safe containers and store in your freezer for a few months.
Lately, I have been adding this easy butternut squash puree to breakfast dishes. There are definitely plans for a pumpkin pie in my future too!
What is your favorite butternut squash recipe?
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