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Butternut Squash Purée

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Comfy Belly: Roasted Butternut Squash

Looking for a great butternut squash purée recipe? Here's a quick, simple way to roast butternut squash, which I can also be used when recipes call for pumpkin purée.

When I'm in need of some pumpkin purée for a pie, bread, or other pumpkin-based recipe I turn to roasted butternut squash for it's reliably sweet taste and smooth texture. This recipe is a "fast" roast, but if you have time try a slightly lower temperature which will yield an even tastier, melt-in-your-mouth squash. You'll be tempted to grab a spoon and eat right out of the skin, and I proudly confess to doing so.

To slow down this roast, take the oven temperature down to 350°F (175°C, or gas mark 4) and roast for about an hour. Your roasting time will vary a bit based on the size of the squash. It's done when you can easily slide a fork in the center of the squash.

And read the headnotes for a tip on how to avoid slicing the squash before baking it!

Comfy Belly: Roasted Butternut Squash

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5 from 1 vote

How to Make Butternut Squash Purée

To slow down this roast, reduce the oven temperature to 350°F (175°C, or gas mark 4) and roast for about an hour. Your roasting time will vary a bit based on the size of the squash. It's done when you can easily slide a fork in the center of the squash.
My photo shows the squash sliced down the long end, however you can also slice it in the middle and roast the two chucky ends. Bake them cut end facing down on the baking sheet.
Tip: Slicing this squash can be challenging. Instead of slicing it, puncture the skin in several places with a small knife and then bake the squash whole. The skin will be soft and easier to slice once it is baked. You may have to bake it a little longer.
The amount of servings will depend on the size of the butternut squash.
Occasionally I brush some olive oil on the inside of each squash slice before I roast it, which keeps it moist inside.

Ingredients

  • 1 butternut squash

Instructions

  •  Preheat your oven to 400°F (200°C, or gas mark 6).
  • Prepare a baking sheet with parchment paper or a non-stick mat.
  • Slice the butternut squash in half and scoop out the seeds, or take out the seeds at the end when they'll be a bit easier to scoop out.
  • Place each squash half open side face down, skin up, on the baking pan.
  • Roast for 30 minutes or until you can easily insert a fork in the center of the squash.
  • Cool and scoop out the flesh (minus any seeds). Place the flesh in a blender or food processor to purée.
  • Store sealed in the refrigerator for a few days or freeze for a few months.

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  1. Michelle says

    I agree that the butternut squash is the best tasting, so sweet!
    For the holiday of Sukkot we entertained nightly, so I made a huge batch of your pumpkin bread into loaves and muffins. It was the best tasting bread ever! I made ahead and froze for 2 weeks and took out what I needed each morning. It was a hit and went well with my beef stews, soups, chicken.....

    Thanks for your delicious gluten free recipes!! 🙂

    Reply

    • Erica says

      Thanks, Michelle! Sorry for the late reply. I missed it the first time. Best wishes, Erica

      Reply

  2. Sue says

    I leave the seeds in . . . and then blend the whole lot - flesh, seeds and skin. You end up with a really delicious nutty flavour. You do end up with tiny pieces of skin that don't totally puree, but you won't be disappointed by the taste!!

    Reply

    • Erica says

      really? I never thought to do that. I bet the seeds are soft anyway. I'll try it next time 🙂

      Reply