This pumpkin puree substitute uses butternut squash to create the perfect puree for all your pumpkin recipes. No need to worry anymore when you don’t have canned pumpkin on hand!
Our family grew two butternut squash plants this summer, and they took over a large area in the garden. I’m not sad about that because butternut is my favorite squash. It’s so versatile! I use it to make delicious soups and side dishes.
One day, my daughter asked me if we could use it in place of pumpkin in our fall recipes. I wasn’t sure, but I thought I would give it a try since our pumpkins didn’t do as well this year. I’m happy to report that butternut squash works great as an alternative to canned pumpkin. We used it to make my Pumpkin Sourdough Muffins recipe, and my family thought it tasted even better than when I make it with pumpkin! Hopefully this recipe will help you in a pinch, or even give you an idea of what to do with all those squash out in your garden.
Watch Video: Pumpkin Puree Substitute | When You Can’t Find Canned Pumpkin!
This post may contain affiliate links, which means I make a small commission at no extra cost to you. Read my full disclosure here.
How Much Puree Is Equivalent to One Can of Pumpkin?
A 15 oz. can of canned pumpkin contains approximately 2 cups of puree. If you want to get particular, it is actually 2 1/2 tablespoons short of 2 cups. (source)
Tips For Making a Pumpkin Puree Substitute Using Butternut Squash
- Cooked butternut squash is a thicker consistency than canned pumpkin, which is why you will need to add water after cooking and pureeing
- Baking time and the amount of water you add to the puree depend on how large your squash is
- My butternut squash was very large & I ended up adding 2 cups of water to bring it to the right consistency
- If you need help visualizing the correct consistency for the puree, make sure you check out my video above
How to Make a Pumpkin Puree Substitute Using Butternut Squash
What You Will Need
- Remove top of the squash. Cut in half and remove the seeds.
- Place squash cut-side up on a baking sheet.
- Roast in an oven at 375 degrees F for 45 minutes or until tender.
- Remove squash from oven, cool, then scoop flesh into a bowl.
- Transfer squash into a food processor and puree until smooth.
- Add water to the puree until it reaches the consistency of canned pumpkin puree.
- Pour puree into containers or ziploc bags. If you won’t be using it within a few days, freeze until ready to use.
More Posts You May Like
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @littlehouseonlaurel with your delicious creation.
- Butternut squash
- 1-2 cups water
1. Remove top of the squash. Cut in half and remove the seeds.
2. Place squash cut-side up on a baking sheet. Roast in an oven at 375 degrees F for 45 minutes or until tender.
3. Remove squash from oven, cool, then scoop flesh into a bowl.
4. Transfer squash into a food processor and puree until smooth.
5. Add water to the puree until it reaches the consistency of canned pumpkin puree.
6. Pour puree into containers or ziploc bags. If you won't be using it within a few days, freeze until ready to use.