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+ servings
butternut squash puree in a bowl.
5 from 1 vote

Butternut Squash Puree

A simple, easy and delicious butternut squash recipe. Great for holidays, or every day meals. Recipe can be doubled as needed.
Course dairy-free, gluten-free, grain-free, holiday dish, holidays, Side Dish, Thanksgiving
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 84 kcal
Author Christine Galvani


  • 1 large butternut squash (I used two small which equaled 2 1/2 cups cooked butternut squash).


  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.

  3. To prepare the butternut squash, cut off the top and bottom. Slice the butternut squash in half. Clean out all the seeds.

  4. Place face down on a baking pan.

  5. Bake in the oven at 350 degrees for about 40 minutes or until done and fork-tender.

  6. Allow to cool and then remove all the squash and place in a food processor.

  7. Blend the butternut squash until smooth and creamy.

  8. The butternut squash puree is now ready for all the recipes. It is great for homemade baby food, soups, holiday dishes. There are a few suggestions in the post.

  9. Storage: store the butternut squash puree in an airtight container in the refrigerator. This may also be stored in the freezer. I put the puree into an ice cube tray and freeze.

Nutrition Facts
Butternut Squash Puree
Amount Per Serving
Calories 84 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 8mg0%
Potassium 660mg19%
Carbohydrates 22g7%
Fiber 4g16%
Sugar 4g4%
Protein 2g4%
Vitamin A 19931IU399%
Vitamin C 39mg47%
Calcium 90mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.