How to Roast and Puree Butternut Squash

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Roasting butternut squash couldn’t be simpler. The hardest part is peeling the butternut squash. Let me show you how to do it. You can freeze it in roasted cubes or as a puree (I prefer to freeze it as a puree).

Peel the exterior of the butternut squash. Once it’s entirely peeled and seeded, cut the butternut squash in similar sized cubes.  Place butternut squash cubes on an ungreased baking sheet as a single layer.

Roast in the oven for 45 minutes at 425° F (215°C).

When the butternut squash is done, it will be tender and slightly caramelized.

Take the roasted butternut squash cubes and place them in the bowl of a food processor or blender. Process the squash for 2 minutes or so or until pureed smooth.

 

After 2 minutes, check the consistency of the puree. If needed, add a tablespoon of water at a time until desired consistency is reached. I added 1/4 cup of water, but you may not need any or may need more depending on the humidity and water content of your squash. 

This is perfect. It should look as smooth as baby food or pumpkin puree (like you can get in the can). 

This squash is beautiful. It can be used for a lot of things. Soups, breads, risotto, casseroles, etc. The opportunities are endless! Squash has a lot of vitamins and minerals too. Great all around vegetable!

Note: One large butternut squash will yield about 8 cups cubes and 3 cups butternut squash puree.

CLICK HERE for some of my recipes that use winter squash.