Try this roasted puree as a ravioli filling or a simple side dish.
- Canola oil
- 1 butternut, buttercup or acorn squash (2 pounds)
Preheat oven to 400 degrees F. Brush a rimmed baking sheet with oil.
Cut squash in half and scrape out seeds and membranes. Place the squash, cut-side down, on the prepared baking sheet. Bake until soft, 35 to 45 minutes for buttercup or acorn squash, 40 to 50 minutes for butternut. Let cool slightly.
Scoop the squash flesh into a food processor. Pulse until smooth. For a chunkier texture, mash squash with a potato masher.
Tip: Fresh winter squash can be difficult to peel and cut. To soften the skin slightly, pierce squash in several places with a fork. Microwave on high for 45 to 60 seconds, heating it just long enough to slightly steam the skin, not actually cook the flesh. Easier still, buy ready-peeled squash in season or frozen pureed squash.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
0 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 0mg sodium; 0g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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