How to Make and Freeze Butternut Squash Puree (and 10+ Ways To Use It)
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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.
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: Boiling
- Fill a large pot with water, leaving room for the butternut squash pieces, and bring to a boil.
- Meanwhile, rinse your butternut squash well, scrubbing with a veggie brush if needed.
- Then, with a very sharp knife, cut off the stems of the butternut squash. Then, cut them in half lengthwise.
- 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.
- 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!
- Carefully drop the butternut squash pieces into the boiling water. Boil for about 10-15 minutes or until very tender.
- Strain the pot into a colander in the sink. Rinse with cool water to stop the cooking process.
- Use your hands to separate the skin from the flesh. Discard the skin. It should peel away very easily.
- 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: Roasting
- Preheat oven to 400°F.
- Then, with a very sharp knife, cut the butternut squash in half lengthwise. No need to peel!
- 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.
- Rub the insides with 2 tablespoons of softened butter or olive oil.
- 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.
- 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.
- 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.
How to Freeze Butternut Squash Puree
You might have figured out by now that we are big fans of freezer meals. While we love a great make-ahead meal, we are also big advocates of freezing fruits and vegetables when they are in season or to save yourself time in the long run. Freezing butternut squash is SO smart. You can use it in all sorts of different recipes and it’s a great way to not waste any food.
To Freeze: Bake squash completely. Let cool. Puree. Then freeze in freezer bags or containers for 3-6 months. I would suggest dividing the puree into 1-cup portions when freezing. Put each 1-cup portion in a small ziptop baggie and then place all the baggies in a gallon-size freezer bag. This will allow you to pull out only what you need for a recipe.
To Prepare: Pull out individual-sized containers for whatever recipe you are using.
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Ways to use the Puree
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!
Healthy Mac and Cheese
Finally! A healthy mac & cheese recipe that your whole family will love. From added sweet potato (or butternut squash) to less fat and more fiber, this more nutritious baked pasta is STILL creamy and comforting. Easy to make gluten-free!
Orangesicle Smoothie
Sweet potato, clementines, carrots, and bananas create the base of this easy orange smoothie that’s a healthier version of the orange sherbet push-up pops from childhood. Yum! Freezer smoothie pack instructions included so you can prep these smoothies ahead of time.
Crockpot Applesauce
Homemade applesauce has never been easier. With a few simple ingredients and your crockpot, you can easily make applesauce in your home. Add some butternut squash puree into store-bought or homemade applesauce for that sneaky nutrition!
Pumpkin French Toast
Sub butternut squash in our Pumpkin French Toast recipe. It is such a nutritious and hearty way to start your day. Like most of our easy breakfast recipes, we’ve included instructions for how to make french toast as an easy make-ahead freezer meal. Plus, you are sneaking in extra nutrition to a kid’s favorite breakfast.
Homemade Marinara Sauce
With just a few pantry ingredients, you can have a large batch of marinara sauce cooking in your slow cooker in no time. You can also use this homemade marinara recipe to stock your freezer. Instant Pot and freezing instructions included, as well!
Add butternut squash puree into store-bought or homemade marinara sauce, and blend in the blender if needed. Start with a small amount and taste as you go, so you don’t add too much.
Sweet Potato Biscuits
Discover the perfect blend of comfort and flavor with these heavenly Whole Wheat Sweet Potato Biscuits. They are perfectly moist, made with a tender crumbly texture, and have a subtle sweetness that takes a classic biscuit recipe to the next level
Pumpkin Chocolate Chip Muffins
These healthier Pumpkin Chocolate Chip Muffins are moist, sweet, and absolutely delicious for breakfast, snacks, or dessert. Plus, you can make a big batch and freeze them for later using our instructions.
Banana Pumpkin Bread
This Banana Pumpkin Bread is moist, nutritious, and delicious! Learn how to freeze it for later or make it into muffins, too.
Gluten-Free Pumpkin Muffins
These gluten free pumpkin muffins are high in fiber and protein, low in carbs, made with coconut flour, and are absolutely delicious. Double the batch and stick some in the freezer for another time.
Whole Wheat Pumpkin Waffles
These healthier pumpkin waffles are delicious year-round but especially in the fall! Made with whole wheat flour and pumpkin puree, they make for a nutritious breakfast. We recommend doubling this recipe, so you can freeze a batch to use throughout the week.
Brownie Baked Oatmeal
Brownie Baked Oatmeal tastes and looks like dessert…but it’s actually a fairly healthy breakfast (or lunch or dinner or snack). This recipe is a fan favorite! Sub butternut squash in place of the pumpkin.
Whole Wheat Pumpkin Pancakes
These Whole Wheat Pumpkin Pancakes are a part of our family’s regular breakfast rotation for good reason. They have sneaky vegetables (i.e. pumpkin or butternut squash) and 100% whole grain in them but retain their light, fluffy texture.
Slow Cooker Turkey Chili
This lean, healthy turkey chili is not only hearty and absolutely delicious, but it’s also chock full of fiber, protein, and nutrients. It’s also gluten-free & dairy-free! This crockpot chili is delicious fresh but is also a great make ahead meal.
What else can I freeze?
Wondering what else you can stock up on and freeze? Here are more well-researched and well-tested articles we wrote from our experience.
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How to Make Butternut Squash Puree
Try one of these methods (roasting or boiling) to make the perfect butternut squash puree.
Ingredients
- One whole butternut squash
- Softened butter or olive oil
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Instructions
Boil Method:
- Fill a large pot with water, leaving room for the butternut squash pieces, and bring to a boil.
- Meanwhile, rinse your butternut squash well, scrubbing with a veggie brush if needed.
- Then, with a very sharp knife, cut off the stems of the butternut squash. Then, cut them in half lengthwise.
- 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.
- 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!
- Carefully drop the butternut squash pieces into the boiling water. Boil for about 10-15 minutes or until very tender.
- Strain the pot into a colander in the sink. Rinse with cool water to stop the cooking process.
- Use your hands to separate the skin from the flesh. Discard the skin. It should peel away very easily.
- 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.
Roasting Method:
- Preheat oven to 400°F.
- Then, with a very sharp knife, cut the butternut squash in half lengthwise. No need to peel!
- 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.
- Rub the insides with 2 tablespoons softened butter or olive oil.
- 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.
- 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.
- 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.
- Store in a sealed container in the fridge for up to a week.
Notes/Tips
Freezer Meal Instructions:
To Freeze:
Bake squash completely. Let cool. Puree. Then freeze in freezer bags or containers for 3-6 months. I would suggest dividing the puree into 1-cup portions when freezing. Put each 1-cup portion in a small ziptop baggie and then place all the baggies in a gallon-size freezer bag. This will allow you to pull out only what you need for a recipe.
To Prepare:
Pull out individual-sized containers for whatever recipe you are using.
Thank you for such detailed instructions and for all the ideas on how to use it!
To roast squash you can just scrub the outside, place on foil lined baking sheet. Bake at 350 to 400 degrees, for 30 minutes, turn over and continue baking until soft, test by piercing with a knife about halfway down the length the squash. Depending on the size and oven temp it should be 20 to 45 minutes longer. Let cool for 15 minutes, cut in half, scoop out seeds, then pulp. This way you don’t have to try and cut the raw squash in half, which isn’t easy to do.
I’ve also done them whole in a Nesco roasting oven on the baking rack and it seems to cook them faster.
Thanks for the suggestion, Judi!
Thank you for the wonderful ideas. I also cook it by washing the whole squash well and putting it into my slowcooker (on low for 6-8 hours or so.) I let it cool down a bit, cut it in half and scoop out the seeds. Then the rest just scoops out of the skin ready to be purees and used.
Oh that’s such an easy and smart idea! Thanks for sharing, Elizabeth.