Butternut Squash Purée

A butternut squash purée recipe? Despite the soaring temps here in Ohio I have fall baking on my mind. I know this post may not seem like the typical desserts that I post on My Baking Addiction, but trust me when I tell you that this butternut squash purée recipe will come in mighty handy in the upcoming months.

I adore butternut squash and find it to be a fabulous addition and/or substitution in all types of recipes. I have been busy in the kitchen and have a few amazing butternut squash dishes and desserts that will post during the fall months. Each of the recipes will utilize this butternut squash purée in one form or another.

I had originally planned on turning this recipe into a vlog, but when I went to record it, I realized my video camera battery was kaput. So here are a few step by step photos just in case you are curious about the process.

Sprinkled with diced butter and sugar. All ready to be roasted.

Fresh out of the oven and ready for a whirl in the food processor.

Puréed deliciousness.

I will tell you that this stuff is highly addictive on its own, Brian and I kept sneaking spoonfuls out of the food processor as I was adjusting the seasoning. I imagine I will be whipping this up on many occasions in the near future any my guess is that you will too. Thanks for stopping by…stay tuned later in the week for the first butternut squash recipe.

Butternut Squash Purée

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

1. Preheat oven to 350°F.
2. 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.
3. Sprinkle the diced butter and brown sugar evenly on both halves.
4. Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.
5. 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.
6. 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.
7. Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.
8. 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 the recipes that will be posting on My Baking Addiction, 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.

36 Responses to “Butternut Squash Purée”

  1. Jessica @ How Sweet — August 31, 2010 at 6:42 am

    This makes me even more excited for Fall! I love butternut squash.


  2. Lisa — August 31, 2010 at 10:18 am

    I crave butternut squash and look forward to seeing more recipes. I make the Barefoot Contessa’s butternut squash risotto and it’s to die for. I have to force myself to hold back on eating all the roasted cubes before they go into the risotto!!!


  3. Okay, you just made me feel okay about the fact that it is gray and drizzly here in Portland today. Bring on Fall!!


  4. Sherry — August 31, 2010 at 10:48 am

    I love butternut squash puree! However, last year I spent $18 for a jar of it. Gasp! I don’t have a food processor=(( Is there an easy way to still make this? I realllly look forward to your upcoming recipes including this squash!


    • Susan — October 30, 2011 at 11:24 pm

      Use a blender in place of a food processor. It’ll do the same thing.

  5. Kelli @ The Corner Kitchen — August 31, 2010 at 11:54 am

    Fall is my favorite season for baking! Last week’s cool weather here in NYC totally got me in the mood for all of my Fall favorites. This looks fantastic…can’t wait to try it!

    @ Sherry…you could try using a blender, or maybe even a hand-mixer (a bit more whipped than pureed, maybe).


  6. Joanne — August 31, 2010 at 12:29 pm

    You are talking to the girl who roasted kabocha squashes all summer long and ate them for dinner, so in my opinion, it’s never too early for winter squash! this looks absolutely delicious. And such a healthy dessert!


  7. Brooke (Baking with Basil) — August 31, 2010 at 12:51 pm

    I can’t wait to see how you use this in recipes to come! I adore butternut squash!! Healthy and tasty!


  8. Judith — August 31, 2010 at 1:06 pm

    Thx for the recipe! Is it ok to freeze the puree? Greetings from Austria, Judith


    • Jamie — August 31, 2010 at 1:10 pm

      This freezes beautifully! :)

  9. Katie @ goodLife {eats} — August 31, 2010 at 1:27 pm

    I love Butternut Squash and can’t wait for fall! One of my favorite recipes is this: Pasta with Butternut Parmesan Sauce. Love the white bowls and wood background on this post.


  10. Judith — August 31, 2010 at 1:30 pm

    Thank you for the reply. My squash is already in the oven ;-)


  11. naomi — August 31, 2010 at 1:46 pm

    Okay, I’m a butternut freak, so I can’t wait for your recipe. FYI-I found the pan. Thanks for your suggestions!


  12. Prerna@IndianSimmer — August 31, 2010 at 1:58 pm

    Wow, awesome idea! I do make butternut squash puree but give it an Indain twist with oion, garlic and a little hint of coriander and cumin powder. This one sounds amazing as well. Will give it a try for sure!


  13. Audrey — August 31, 2010 at 4:20 pm

    I would be sneaking spoonfuls myself…but I’m looking forward to seeing what you do with this. I love butternut squash!


  14. UrMomCooks — August 31, 2010 at 4:45 pm

    The last 2 weeks have brought a butternut squash in my CSA box and this puree has got me thinking… I usually do something with it on the spot, but I am now thinking I will tuck some away in the freezer for quick dinner projects! (And a nite with no dangerous slicing and cutting…)


  15. My Kitchen in the Rockies — September 1, 2010 at 12:02 am

    I have made a similar recipe before and loved it. Great for the coming fall weather.


  16. LimeCake — September 1, 2010 at 6:36 am

    oh my gosh such a beautiful shade of orange. perfect for fall. this looks simple and amazing!


  17. Katrina — September 1, 2010 at 7:50 am

    This looks soooo good! I love ANYTHING squash.


  18. Maria — September 1, 2010 at 7:55 pm

    Fantastic photos! This post has me excited for fall!


  19. Laura — September 1, 2010 at 11:32 pm

    This looks absolutely delicious and makes me even more anxious for the flavors (and temperatures) of fall!


  20. joudie's Mood Food — September 2, 2010 at 6:19 pm

    Butternut squash has such a gorgeous flavour. Ho wlovely for a lovely dip. I would use this to make gnocchi. I have made it before but with sweet potatoe puree, garlic and thyme. Delicious!


  21. Paula — September 3, 2010 at 6:16 am

    what a delicious colours!


  22. Debbi Does Dinner Healthy — September 4, 2010 at 2:31 pm

    I love butternut squash and this looks fantastic!! Thanks!


  23. Weekend Cowgirl — September 5, 2010 at 10:18 pm

    I love butternut squash and have never made this. This will great when it cools down a little… Thanks


  24. Vicki — September 26, 2010 at 12:15 am

    Can I use Buttercup Squash in place of Butternut Squash? I’ve never had butternut before…..


  25. Lucia Pezarossi — November 15, 2010 at 10:51 pm

    Hi, I´m planning on celebrating my 1st Thanksgiving away from the US. Do you think I can top this puree with marshmallows, just the way it´s done with the Sweet Potatoes Puree? Thanks for your help!


    • Kerri Kvasager — November 19, 2011 at 4:52 pm

      That’s what I’m planning on doing with it! :)

  26. Amy — November 27, 2011 at 11:06 am

    This is a wonderful recipe — we made the puree and then the butternut squash bread, and both are absolutely fabulous. We used a huge butternut squash that had been sitting on the counter longer than I’d like, but this recipe turned it into gold. We used less than half our puree when we made the bread and can’t want to figure out what to do with the rest. I’ve roasted and pureed butternut squash before, but this recipe is definitely a step up (probably thanks to the butter and sugar). :o) Thanks for a terrific recipe — exactly what we needed for our Thanksgiving.


    • Jamie — November 27, 2011 at 12:49 pm

      Thanks so much for reporting back! I am thrilled that this recipe was a success for you.

  27. Tennille — October 17, 2013 at 2:38 pm

    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!


    • Jamie — November 4, 2013 at 10:45 am


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



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