Homemade Squash Puree

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

Ingredients

  • High-heat oil, for roasting
  • 1 (5-pound or less) winter squash

Directions

Preheat oven to 350° F. Lightly oil a baking sheet.

Cut around the stem of squash and discard. Cut squash in half and scoop out all the seeds. Place halves cut-side down on baking sheet.

Bake until tender, about 30 minutes for butternut squash, or up to 45 minutes for a kabocha squash or pumpkin.

Let cool, then scoop out the flesh and puree in a food processor until smooth. Pack puree into 1-cup freezer tubs; you’ll get about 1/2 cup puree per pound of squash.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member