Butternut Squash Puree

3 30 56
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 14
Butternut Squash Puree
Health Rating


1 squash Butternut squash
2 tsp Coconut oil
1 1/2 cup Water, filtered


Preheat oven to 400 degrees Celcius

Wash and cut the squash lengthwise.  

Brush the halves with the olive oil and place face down on a parchment-lined baking sheet.

Bake in the oven for 45 minutes to 1 hour.  Let cool.

Scoop out the seeds and fibers.

Then scoop out the butternut squash and place in a blender with the water.


** Alternative **
Wash and cut in half.  Remove the seeds and fibers and cut into cubes.
Place in a steamer insert over a pot of boiling water and steam for 20 minutes

Nutrition Facts

Per Portion

Calories 56
Calories from fat 6.8
Calories from saturated fat 5.3
Total Fat 0.8 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 3.9 mg
Potassium 342 mg
Total Carbohydrate 11.4 g
Dietary Fiber 1.4 g
Sugars 2.1 g
Protein 1.0 g

Dietary servings

Per Portion

Vegetables 1.3

Energy sources



* 1 servings is 2oz.

* 1 large butternut squash makes about 28 oz.

* Freeze in 1 oz ice cubes for later use. 

* To defrost, place cubes in a sauce pan with a bit of bone broth, olive oil, coconut oil or breastmilk and rehear on med-low.

* Combines well with fruits and vegetables such as apples, pears, peaches, sweet potatoes, zucchini, beets, carrots.