How to Make and Freeze Butternut Squash Puree (and 10+ Ways To Use It)

One of my favorite inexpensive ways to incorporate more vegetables into our diet is by adding them to all kinds of my kids’ favorite foods. Think muffins, marinara sauce, and crockpot meals, to name a few. Learn how to make butternut squash puree, how to freeze it, AND browse through ways to use it. Such a great way to sneak in nutrition.

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Butternut Squash is SO Good for You

Whether you grow your own butternut squash in the summer or just find it on sale at some point at the grocery store, this vegetable is incredibly good for you–full of fiber, Vitamin A, Vitamin C, potassium, and more (source). But the list of pros goes on!

It’s also delicious, versatile, and can be stored in a cool, dry place in your house for months without going bad. So, buy butternut squash (also known as winter squash) when they’re on sale and prep them when you have about 30-45 minutes to spare.

How to Make Butternut Squash Puree

There are two methods for making butternut squash. Both are very easy and work well, but I prefer the boil method because it’s faster and doesn’t require use of the oven.

Method 1: How to Boil the Butternut Squash

1. Fill a large pot with water, leaving room for the butternut squash pieces, and bring to a boil.
2. Meanwhile, rinse your butternut squash well, scrubbing with a veggie brush if needed.
3. Then, with a very sharp knife, cut off the stems of the butternut squash. Then, cut them in half lengthwise.
4. Scoop out the seeds and strings with a spoon. You can either discard them, save and roast them like you would pumpkin seeds, or dry them out and use as garden seeds for next year.
5. Cut the rest of the squash into large chunks. The pieces should be roughly the same size (about 2-inch pieces) and able to fit into your pot. No need to be precise here or to undertake the difficult task of peeling them!
6. Carefully drop the butternut squash pieces into the boiling water. Boil for about 10-15 minutes or until very tender.
7. Strain the pot into a colander in the sink. Rinse with cool water to stop the cooking process.
8. Use your hands to separate the skin from the flesh. Discard the skin. It should peel away very easily.
9. Place the bright orange flesh into a food processor or blender and pulse until smooth. Or use a potato masher by hand to puree your butternut squash.

Method 2: How to Roast Butternut Squash

1. Preheat oven to 400°F.
2. Then, with a very sharp knife, cut the butternut squash in half lengthwise. No need to peel!
3. Scoop out the seeds and strings with a spoon. You can either discard them, save and roast them like you would pumpkin seeds, or dry them out and use as garden seeds for next year.
4. Rub the insides with 2 tablespoons of softened butter or olive oil.
5. Place squash on a baking sheet that has been brushed with a bit of olive oil (or covered in parchment paper) and roast. Check the squash after 30 minutes to see if it is soft enough to be fork-tender. If not, keep adding 5 minutes of roasting time until it is. Usually takes 30-45 minutes, depending on the size of your squash.
6. When done, remove squash from oven. When it’s cool enough to handle, use your hands or a large spoon to separate the skin from the flesh. Discard the skin. It should peel away very easily.
7. Place the bright orange flesh into a food processor or blender and pulse until smooth. Or use a potato masher by hand to puree your butternut squash.

Ways to Use Butternut Squash Puree in Recipes

As I mentioned, butternut squash is very versatile. Below are lots of ideas on how to use it in your kitchen.

Keep in mind that butternut squash puree is usually interchangeable with pumpkin and sweet potato purees, so I included recipes where you could easily make this swap. There is a slight difference in taste, but not much and it’s really delicious in baked goods!