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Squash puree

Roasted Butternut Squash Puree

This simple roasted butternut squash puree is silky smooth in texture and seasoned to perfection with salt and pepper. It's the perfect base for soups!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Side Dish
Cuisine: American
Keyword: butternut squash puree, roasted butternut squash puree, squash puree
Servings: 2 cups
Calories: 153kcal


  • 1 ½ lb butternut squash
  • salt and pepper if you want salty version, omit if you want a puree that you can use in desserts too.


  • Preheat oven to 400F.
  • Line baking sheet with parchment paper.
  • Wash and cut the butternut squash in half, by length.
    Squash puree cut
  • Place the butternut squash, cut side down on a baking sheet.
    Squash puree face down
  • Roast for 45 minutes.
  • Remove the butternut squash from the oven and allow it to cool down.
  • Scoop the flesh.
    Squash puree scoop
  • Place in blender and blend the butternut squash until smooth.
    squash puree blend
  • Place the puree in a sieve, and position over a bowl. Gently press the puree to remove excess liquid or just allow it to drain naturally for 30 minutes.
  • Serve butternut squash puree as desired.
    squash puree



Calories: 153kcal | Carbohydrates: 40g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 1197mg | Fiber: 7g | Sugar: 7g | Vitamin A: 36163IU | Vitamin C: 71mg | Calcium: 163mg | Iron: 2mg
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