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A bowl of butternut squash puree with a spoon.
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5 from 1 vote

Butternut Squash Puree

Make butternut squash puree at home with this simple recipe! Just scoop the seeds, roast, blend and use in recipes that call for butternut squash puree. It's also a great first food for babies!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Baby Food
Cuisine: American
Keyword: butternut squash puree
Servings: 3 cups
Author: Brittany Mullins

Equipment

Ingredients

  • 1 medium-large butternut squash

Instructions

  • Preheat oven to 400°F.
  • Slice the butternut squash in half, lengthwise and remove all the seed with a spoon.
    A butternut squash cut in half. One half has the seeds scooped out, the other still has the seeds.
  • Place the squash halves on a baking sheet, cut side down. You can line the sheet with parchment for easy clean up. Roast for about 30-40 minutes or until the squash halves are a bit wrinkled and fork tender.
    Two butternut squash halves on a sheet of parchment paper on a sheet pan.
  • Remove from oven and let cool. Once cool enough to handle, use a spoon to scoop the flesh out of the butternut squash and discard the skin.
    Freshly roasted butternut squash on a piece of parchment paper on a sheet pan.
  • Add butternut squash flesh to a food processor and blend until smooth.
    Roasted butternut squash without the skins in a food processor.
  • Use in recipes that call for butternut squash puree, serve as baby food or add seasonings to make a delicious side dish.
    Freshly blended butternut squash puree in a food processor.

Nutrition

Serving: 1cup | Calories: 80kcal | Carbohydrates: 22g | Protein: 2g | Sodium: 8mg | Potassium: 580mg | Fiber: 7g | Sugar: 8g