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Did you know that it’s easy to make your own Butternut Squash Puree at home? This puree is simple and delicious, and as delicious on its own as it is mixed into other recipes! 

Butternut squash puree in a white bowl with whole spices and a spoon in the background

Well, it’s still hot here in Ohio, so it doesn’t exactly feel like fall yet.

But I am choosing to ignore that and continue living my best fall life until it’s cool enough for boots and sweaters.

First step? Decorating my front porch. I may not be getting a ton of visitors right now, but that doesn’t mean that anyone walking through the neighborhood can’t enjoy some fall decor!

Second step? All the fall baked goods. I started with Apple Pie Bread and Apple Cinnamon Muffins, and now I’m on to butternut squash.

Overhead view of ingredients for butternut squash puree on a gray counter


Every once in a while, I like to share homemade versions of things you might normally buy at the store. 

Staples like homemade taco seasoning, homemade cherry pie filling, salted caramel sauce, and pumpkin pie spice are all things I would have bought at the store once upon a time. But now I make them at home because they’re so easy and the cost per serving is almost always cheaper.

Butternut Squash Puree is similar. Sure, you can buy canned or frozen butternut squash puree at the store, but making it yourself is just as easy! 

Halved butternut squash topped with butter cubes and brown sugar on a foil-lined baking sheet

Most of the squash puree you buy will be unseasoned – it is simply cooked and pureed butternut squash.

Because we hold the power when we make stuff at home, though, I like adding some sweetness and flavor to my puree with butter, brown sugar, and spices. 

If you want a simple puree, though, simply leave out the sugar and spices! It’s as easy as that.

Roasted butternut squash halves on a foil-lined sheet tray


Start by slicing a large butternut squash in half lengthwise and scoop out and toss the seeds. 

Place the squash cut side up on a foil-lined baking sheet. Top the halves evenly with the butter and brown sugar, then roast for about an hour.

You’ll know the squash is done when a knife goes into the thickest part of the squash without any resistance. 

Butternut squash in a food processor bowl after being pureed

After removing the squash from the oven, let it cool for a few minutes so it isn’t too hot to handle. You can then scoop out the flesh into a food processor or blender.

Make sure you include the sweet, sugary butter that will have formed in the cavities of the squash! This stuff is liquid gold.

Add the seasonings and puree the squash until silky smooth. 

Because squash can vary in size, it’s important to give it a taste and adjust the seasonings as necessary, especially if you’re serving this puree as a side dish. 

Butternut squash puree in a white bowl on a gray counter


One of the best things about making your own puree is that you can make a bunch in the fall and winter when butternut squash are at their peak and freeze it for later.

If you have a lot of room in your freezer, you can pop portions of the puree into freezer-safe reusable containers. I like to do 1-cup portions.

If you don’t have a lot of room in your freezer, I suggest using freezer bags instead. Add 1 or 2-cup portions or the puree to a bag, squeeze out the air, and zip it closed. 

Then you can flatten the puree within the bag, making it easy to stack the bags in the freezer! 

Butternut squash puree in a white bowl next to a spoon and whole cinnamon and nutmeg


So how exactly do you use this homemade squash puree?

I love to serve this puree as a side dish to roast chicken or baked pork chops alongside Cauliflower Gratin and a big salad. 

But you can also use this puree recipe as written in my Butternut Squash Bread – and highly recommend that you give it a try.

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Butternut Squash Puree

By: Jamie
4.43 from 132 ratings
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 4
Did you know that it’s easy to make your own Butternut Squash Puree at home? This puree is simple and delicious, and as delicious on its own as it is mixed into other recipes!


  • 1 large butternut squash
  • 6 tablespoons unsalted butter; diced
  • 2 tablespoons brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ teaspoon kosher salt


  • Preheat oven to 350°F.
  • Slice the butternut squash in half lengthwise; scoop out and toss the seeds. Place the halves flesh-side-up on a foil-lined baking sheet.
  • Sprinkle the diced butter and brown sugar evenly on both halves.
  • Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.
  • A liquid mixture of butter and brown sugar will form in the wells of the squash, make sure you include this deliciousness with the puree.
  • Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and liquid and place into your food processor or blender.
  • Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.
  • If you are serving this delicious puree as a simple side dish, adjust the seasoning to your taste and toss in a couple more tablespoons of unsalted butter. If you are using it for Butternut Squash Bread, leave the puree as written.


The size of butternut can vary greatly so it is important to adjust the level of seasonings according to your tastes. This recipe can yield anywhere from 1 to 2 cups of purée depending on the size of your squash.
Makes about 2 cups


Serving: 0.5cup, Calories: 259kcal, Carbohydrates: 28g, Protein: 2g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 157mg, Potassium: 675mg, Fiber: 4g, Sugar: 10g, Vitamin A: 20457IU, Vitamin C: 39mg, Calcium: 103mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Diane says:

    Didnt stop with this recipe…use your pumpkin recipes, substituting butternut squash. Period. I have tasted pie, bread, the muffins…and cannot taste the difference! Husband likes squash better!

    1. Jamie says:

      So glad you enjoy, Diane! Thanks so much for stopping by and sharing your feedback. Happy baking!

  2. Marcela says:

    This stuff turned out delicious! The only thing is I prefer to do without the nutmeg because it takes away from the delicious taste of the squash itself. However, it may be different if I was baking it into bread! Regardless, this was exactly what I wanted. I did have to leave it in the oven longer than 60 min but things will always vary depending on the oven you have and the size of the squash

    1. Jamie says:

      So happy to hear you enjoyed the recipe, Marcela! Thanks so much for stopping by an leaving your feedback.

  3. Lisa Smit says:

    Planning on serving this on Thanksgiving. How far in advance may I make it? Many thanks.

    1. Jamie says:

      A couple of days in advance would be fine.

  4. Kay says:

    I prepared this purée for the first time to use in my first attempt at making butternut squash bread. The purée came out perfect. This is a simple, easy to follow recipe and I give it ten stars. Thanks for sharing it and helping to make my baking journey such an enjoyable one!

    1. Jamie says:

      I am so glad you love it, Kay! Thanks so much for stopping by and leaving your feedback!

  5. Tennille says:

    WOW! You were not kidding on how good just the puree is!!! I rubbed it with coconut oil and butter and cinnamon only and skipped the sugar. I had to force myself to set aside a cup of it so I can make the bread later. I started last year roasting the cubes of butternut squash to make homemade ravioli but even just plain this squash is just so so good. Oh happy happy squash shopping!

    1. Jamie says:


      I bet the coconut oil gave it great flavor, what a good idea! Have a lovely day and thank you for following MBA!