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Seven freezer safe plastic containers are full of butternut squash puree that is smooth in texture and bright orange in color.

Homemade Butternut Squash Puree + Freezing Tips

Learn how to make easy homemade butternut squash puree from fresh oven-roasted butternut, plus tips on how to preserve and freeze it!
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Prep Time 15 minutes
Cook Time 45 minutes
Course Holiday Dish, Preserved Food, Sauce, Side Dish, Soup

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Blender, or food processor
  • Freezer safe containers (if preserving)

Ingredients
  

  • fresh whole butternut squash

Instructions
 

  • Preheat the oven to 400F
  • Wash the butternut squash and carefully cut them in half.
  • Scoop out the stringy guts and seeds from the center cavity.
  • Lightly sprinkle a small pinch of salt over the exposed squash flesh.
  • Place the butternut squash halves face down (skin side up) on a baking sheet. We line ours with parchment paper for easy clean-up.
  • Use a sharp knife to carefully poke the back skin side of each squash in a few places. The small slits allow steam to get in between the flesh and skin, and makes peeling them after roasting an absolute breeze!
  • Roast the squash on 400F for approximately 45-60 minutes, until the skins wrinkle and the flesh is very tender when poked with a fork. Rotate trays halfway through to promote even cooking.
  • Once the roasted butternut squash are cool enough to safely handle (at least 10 minutes), peel off the skin and/or scoop out the flesh.
  • Place peeled squash flesh in a blender or food processor, and blend until smooth. OR for a more chunky puree, simply mash the squash with a fork or spoon (especially to enjoy as a side dish).
  • Either use, refrigerate, or freeze your homemade butternut squash puree. Use within one week when stored in the fridge.
  • To enjoy as a side dish, season similar to mashed potatoes: add butter and/or a splash of heavy cream, plus salt to taste. Sweeten it up with maple syrup, brown sugar, and sprinkle of cinnamon. Or, make it savory with chopped rosemary, thyme, parsley, sage or parmesan cheese.
  • To freeze, divvy up homemade butternut squash puree into usable portions in freezer-safe containers and leave at least a half inch of head space. Butternut squash puree is good for up to a year in the freezer, though the texture and quality will be best if used within a few months. Defrost in the fridge a day or two before you want to use it.
Keyword butternut squash puree, preserve butternut squash
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