Butternut Squash Puree
This fall, treat yourself to something truly delicious with this smooth, flavorful Butternut Squash Puree! Usually bought by so many of us in a can, this easy to make puree can be used in an array of autumnal recipes we all know and love. Toss out those cans this year, and make this incredible homemade puree instead!
Butternut Squash Puree
Once you try this homemade butternut squash puree, you’ll never buy another store-bought can again. I know I may sound a teensy bit dramatic, but it’s true! Those tin cans tend to lend an aluminum taste to the already lackluster puree in there, and none of those cans can hold a candle to this homemade treat. Made with minimal, inexpensive ingredients and easy to follow steps, this is sure to become your new fall favorite recipe!
I call the store-bought cans of puree lackluster, mainly because other than the vegetable itself, there are no other flavors at play. This recipe, however, calls for plenty of mouthwatering additions like maple syrup, cinnamon, nutmeg, and more!
When butternut squash is roasted to tender perfection and blended up with an array of warm, spiced, and sweet ingredients, try magic happens. Trust me – you’ll definitely want to lick the mixing spoon for this one.
If you just want the puree to taste like butternut squash and nothing else, that works too! Just omit all of the spices and maple syrup, and you’ll have a standard puree, ready to go for whatever recipe calls for it.
With that being said, I like to use this spiced butternut squash not only in other recipes, but also as an appetizer sometimes! It may seem a bit out of the ordinary, but serving this spiced butternut puree with crackers is an interesting treat that’s usually a big hit at fall potlucks.
How to Make It
This recipe is so wonderfully easy! You won’t believe how simple it is to make homemade butternut squash puree. Like I said – you’ll never buy store-bought again!
Heat it up. Preheat oven to 425˚F.
Get it ready. Arrange the squash on a baking sheet in a single layer.
Add oil. Drizzle with olive oil tossing to coat.
Season. Season with salt and pepper.
Roast the squash. Roast the butternut squash in the oven until it’s tender and caramelized, approximately 25 to 30 minutes.
Transfer. Transfer the roasted squash to a the bowl of a food processor.
Make it flavorful. Add the maple syrup, butter, cinnamon and nutmeg.
Blend it up. Process until smooth.
Season. Season with salt and pepper, to taste.
Enjoy! Serve immediately, and enjoy your new favorite fall recipe!
How long will butternut squash puree stay fresh?
In an airtight container in the fridge, this puree will stay fresh for about 8-10 days! It’s a wonderful make ahead recipe if you’re planning a fall-inspired dinner party and want to save yourself some stress the day of.
Can butternut squash puree be frozen?
It sure can! Just let it adjust to room temperature first, then place it in an airtight container and pop it into the freezer, where it’ll stay fresh for up to 3 months. To enjoy later, just remove it from the freezer and let it thaw to room temperature.
How should I serve butternut squash puree?
As previously mentioned, there are plenty of recipes that call for this puree! However, it’s also great as an appetizer or side dish. Pair it with Crostini or crackers if you plan on serving it as an appetizer or at a potluck. It’s great as a side dish when plated next to an entree like Easy Herb Roasted Chicken!
Celebrate the fall season with more of my favorite autumnal squash recipes!
- Roasted Acorn Squash with Gingersnap and Sage
- Roasted Delicata Squash
- Apple Butternut Squash Soup
- Roasted Honeynut Squash
Get the Recipe: Butternut Squash Puree
- 1 butternut squash, peeled, seeded and cut into 1/2 inch pieces
- 2 tablespoons olive oil
- Kosher salt and ground pepper
- 3 tablespoons maple syrup
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- food processor or blender
- Preheat oven to 425˚F.
- Arrange the squash on a baking sheet in a single layer.
- Drizzle with olive oil tossing to coat.
- Season with salt and pepper.
- Roast in the oven until tender and caramelized, approximately 25 to 30 minutes.
- Transfer the roasted squash to a the bowl of a food processor.
- Add the maple syrup, butter, cinnamon and nutmeg.
- Process until smooth.
- Season with salt and pepper, to taste.
- Serve immediately.