Puréed Roasted Squash And Yams With Citrus Food

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HUBBARD SQUASH AND ORANGE PUREE



Hubbard Squash and Orange Puree image

If you can find pieces of this beautiful blue-skinned squash at your market, this is a fragrant and brilliantly orange-colored way to use it. From Rozanne Gold, a favorite cookbook author.

Provided by sugarpea

Categories     Oranges

Time 1h15m

Yield 2 cups squash puree, 2-4 serving(s)

Number Of Ingredients 6

2 lbs hubbard squash, any seeds and membrane removed
1/4 cup water
2 teaspoons grated orange zest
2 tablespoons fresh orange juice
2 tablespoons unsalted butter, cut in small pieces
salt & freshly ground black pepper

Steps:

  • Preheat oven to 400°; place unpeeled squash flesh side down in baking pan; pour water over squash; bake 30 minutes, turn over and bake another 30 minutes or until squash is tender and lightly carmelized.
  • Scrape flesh off skin and puree in a food processor until smooth; add orange zest, orange juice, butter, salt and pepper; process to combine and serve warm.

Nutrition Facts : Calories 292.1, Fat 13.8, SaturatedFat 7.8, Cholesterol 30.5, Sodium 34.1, Carbohydrate 41.5, Fiber 0.2, Sugar 1.3, Protein 9.3

ROASTED SQUASH PUREE



Roasted Squash Puree image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 3

1 butternut squash
1 tablespoon butter, more to taste
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oven to 400 degrees F/200 degrees C.
  • Halve the squash lengthwise and lay, face-down on a baking sheet. Bake until the flesh of the squash is completely soft, about 30 minutes. Remove and scoop the flesh into a bowl. Mash with butter to taste. Season with salt and pepper. Serve.

BUTTERNUT SQUASH AND SWEET POTATO PURéE



Butternut Squash and Sweet Potato Purée image

Categories     Potato     Side     Roast     Christmas     Thanksgiving     Bell Pepper     Root Vegetable     Butternut Squash     Sweet Potato/Yam     Fall     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1 1 3/4-pound butternut squash, halved lengthwise, seeded
2 pounds yams (red-skinned sweet potatoes; about 4), halved lengthwise
1/2 cup (or more) canned beef broth
1 teaspoon Ras el Hanout
3 tablespoons olive oil
2 onions, chopped
1 red bell pepper, chopped
1 teaspoon sugar

Steps:

  • Preheat oven to 375°F. Spray large baking sheet with cooking spray. Place squash and yams on prepared baking sheet, cut side down. Roast until very tender, about 1 hour. Cool slightly. Scoop out flesh and transfer to large saucepan. Mash with potato masher until smooth. Stir in broth and ras el hanout. Season puree to taste with salt and pepper. (Puree can be made 1 day ahead. Cover and refrigerate.)
  • Heat oil in heavy large skillet over medium heat. Add onions, bell pepper, and sugar. Sauté until onions are golden brown and tender, about 15 minutes.
  • Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before continuing.)
  • Bring puree to simmer, adding more broth to thin if necessary. Stir in 3/4 of onion-bell pepper mixture. Transfer to serving bowl. Top with remaining onion-bell pepper mixture and serve.

ROASTED BUTTERNUT SQUASH PUREE



Roasted Butternut Squash Puree image

This is very easy and healthy. It tastes like pumpkin pie!

Provided by ChristinaB

Categories     Side Dish     Vegetables     Squash

Time 1h

Yield 4

Number Of Ingredients 3

1 large butternut squash, halved and seeded
salt and ground black pepper to taste
2 cups chicken stock

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
  • Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
  • Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 40.3 g, Cholesterol 0.4 mg, Fat 0.6 g, Fiber 6.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 395.2 mg, Sugar 7.8 g

PUREED TURBAN SQUASH



Pureed Turban Squash image

This is from Wilson Farms in Lexington, MA. They were serving their prepared versions of this, and handing out recipes for those of us who wanted to buy the raw squash to make on our own. It was extremely yummy, and just the thing for a gorgeous fall day. (Cooking times are approximate.)

Provided by KLHquilts

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs turban squash, peeled and cut into chunks
4 tablespoons butter
1/2 teaspoon cinnamon
1/3 cup brown sugar
1 1/2 tablespoons sage (fresh, chopped)
1 tablespoon salt (yikes! I use less)
1/4 teaspoon white pepper

Steps:

  • Cut the peeled squash into chunks and cook in boiling, salted water until tender. (If you prefer, you can steam it.) Drain thoroughly in a colander.
  • Return the hot squash to the pan and add butter, salt, pepper, sage, cinnamon, and brown sugar.
  • Whip with an electric mixer, or mash by hand, until smooth.

Nutrition Facts : Calories 87.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 916.6, Carbohydrate 9.3, Fiber 0.2, Sugar 8.8, Protein 0.1

ROASTED ACORN SQUASH AND CARROT PUREE



Roasted Acorn Squash and Carrot Puree image

Make and share this Roasted Acorn Squash and Carrot Puree recipe from Food.com.

Provided by Chef mariajane

Categories     Vegetable

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 3

3 large acorn squash (1 1/2 lb. each)
2 1/2 lbs carrots
1/2 cup apple butter

Steps:

  • Preheat oven to 325°F Cut each squash in half and remove seeds. Cut off rind with a small sharp knife. Cut squash into 1-inch cubes.
  • Peel carrots and cut into 1-inch pieces. Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoons salt, and freshly ground black pepper. Place mixture on baking sheet big enough to accommodate vegetables in one layer. Add 3 tablesooons water and cover with foil.
  • Bake for 1 hour. Remove foil. Add 1/2 cup water and bake for 20 minutes more.
  • Transfer vegetables to food processor and process until very smooth. This must be done in several batches.
  • Transfer to medium pot. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving. (This dish can also be made early in the day and reheated).

Nutrition Facts : Calories 102.3, Fat 0.3, SaturatedFat 0.1, Sodium 70.4, Carbohydrate 25.3, Fiber 4.5, Sugar 8.4, Protein 1.8

ROASTED SQUASH AND CARROT PUREE (FAT FREE)



Roasted Squash and Carrot Puree (Fat Free) image

My brother and I have a game each holiday where he tries to figure out which dishes prepared for our Thanksgiving table are lowfat and which are "real food." Let's see if he gets this one right. LOL. Using apple butter in this combination brings what looks like a flavorful side to the table in three simple ingredients and the dish can be prepared the day before and easily reheated. Directions are long, but it is really easy.

Provided by justcallmetoni

Categories     Apple

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 5

4 1/2 lbs acorn squash or 4 1/2 lbs butternut squash, about 2-3 large gourds
2 1/2 lbs carrots
1/2 cup apple butter, divided
1/2 teaspoon salt
pepper

Steps:

  • Preheat oven to 325 degrees F.
  • Prepare roasting pan or baking sheet with a lip with a good dose of cooking spray. Lining the pan with foil is a good time saving option here.
  • Prepare the vegetables by cutting both into 1 inch pieces. Even sizes assures even cooking and will be worth the effort.
  • With the squash, use a large chef's knife to cut the squash in half lengthwise, the scoop out the seeds. Use the knife to peel the squash. (Trimming a small amount from the bottom helps the veggie sit on the board.).
  • Peel carrots and cut into 1-inch chunks.
  • Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoon salt, and freshly ground black pepper. Place mixture on baking pan, sprinkle with 3 tablespoons water and cover with foil. Bake for 1 hour.
  • Remove foil. Add 1/2 cup water and bake for 20 minutes more.
  • Transfer vegetables to food processor and process until very smooth. This should be done in batches.
  • Transfer to medium saucepan. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving.
  • (This dish can also be made early in the day and reheated.).

Nutrition Facts : Calories 127.3, Fat 0.4, SaturatedFat 0.1, Sodium 169.2, Carbohydrate 31.9, Fiber 5.4, Sugar 8.4, Protein 2.3

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