Butternut Squash Puree

Purees are my super sneaking tool in the never ending fight to get my family to eat more vegetables.  While my daughter has a pretty reasonable number of vegetables that she will consume, my husband absolutely hates them.  I cannot think of a single vegetable that he would voluntarily eat.

This puree is fantastic to sneak in small quantity into chili.  If I sprinkle it with a little bit of cinnamon, my daughter will eat tons of it.  She says she likes it better than applesauce and will happily eat it cold.  I put some in small containers like these and put them in her lunches.

It can also be frozen in ice cube trays or used as baby food.


  • 1 butternut squash
  • 1-2 tbsp fat  like coconut oil, grassfed butter, etc. (optional)
  • 1 tsp cinnamon (optional)


  1. Preheat oven to 350° F.
  2. Cut the stem and top 1/2 inch off of the butternut squash.  Then, cut in half lengthwise.  Use a spoon to scoop out seeds.
  3. Put about an 3/4 inch of water in the bottom of a 9 x 11 inch glass baking dish.  Place the butternut squash in, cut side down.  Bake for approximately 1 hour, until the squash can be easily pierced.
  4. CAREFULLY remove the baking dish from the oven.  Remember that water is going to be hot.  Allow the squash to cool until it can be comfortably touched.  Using a fork or your fingers, peel off the skin.
  5. Place the remaining meat and fat into a food processor or blender and puree until smooth.
  6. Add cinnamon if desired.

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