ROASTED SQUASH PUREE
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 PUREE
Butternut squash is good for more than soup! I just had a bowl of this creamy deliciousness for my breakfast. Would taste wonderful served as a side with chicken and vegetables, or something spicy. Makes a terrific filling for ravioli, as well. But it's definitely good in a bowl all by itself.
Provided by Whats Cooking
Categories Breakfast
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Cut stem off of squash. Cut squash lengthwise and remove seeds and pulp. Put squash halves face down in a baking dish. Add 1/4 inch of water.
- Bake the squash for 20 minutes with cut side down down, then 20 minutes with cut side up (when you flip them over you can add a little honey and/or cinnamon if you so desire). Bake until a knife can easily enter the flesh but remove from oven before the squash becomes entirely mushy.
- Allow squash to cool enough to handle. Remove peel with paring knife, and cut peeled squash into pieces of approximately 1-2 inches.
- Put pieces in food processor, along with the rest of the ingredients. Puree until smooth.
Nutrition Facts : Calories 203.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.3, Sodium 228.9, Carbohydrate 48.5, Fiber 8.7, Sugar 10.9, Protein 4.1
BUTTERNUT SQUASH PUREE
Make this butternut squash purée for a deliciously sweet autumnal side dish everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Place squash in a large shallow baking dish. Drizzle with butter, and toss to coat. Cover with parchment-lined foil. Transfer to oven, and cook until tender, 25 to 30 minutes.
- Meanwhile, clean seeds and transfer to a small baking sheet; bake until dried out. When dried, cook in 1 tablespoon olive oil in a medium skillet until golden. Season with salt and pepper. Transfer to a parchment paper-lined baking sheet, and let stand until cool.
- Using an immersion blender or working in batches in a blender, puree squash until smooth. Stir in honey, salt, and nutmeg. Transfer to a serving bowl, and garnish with roasted seeds.
ROASTED SQUASH PUREE
Use this recipe to make our Indian Pudding, Buttercup Squash Tea Bread, and Butternut Squash Ravioli with Fried Sage Leaves recipes.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Place squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from oven. Turn over; let stand until cool enough to handle.
- Scoop the flesh into a food processor, and discard skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.
SQUASH PUREE
Provided by Regina Schrambling
Categories side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Halve and seed squash. Lay cut side down on baking sheet.
- Bake until very soft, about an hour. Turn cut side up, and let sit until cool enough to handle. Scrape flesh into blender or food processor. Add butter to taste, and puree until smooth. Season with salt and pepper. Add honey to taste if desired. Stir in thyme and hot pepper. Reheat over very low heat, stirring constantly. Serve hot.
BUTTERNUT SQUASH PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.
ACORN SQUASH PURéE
Categories Food Processor Side Bake Vegetarian Low Cal High Fiber Squash Fall Chill Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, in one layer in a buttered baking dish. Bake the squash, covered with foil, in the middle of a preheated 375°F. oven for 1 hour and let it cool until it can be handled. Scoop out the squash pulp, discarding the skin, and in a food processor purée it with the butter. Transfer the purée to a saucepan and simmer it, stirring occasionally, until the excess liquid is evaporated. Season the purée with the nutmeg and salt and pepper. The purée may be made 1 day in advance and kept covered and chilled.
MAPLE SQUASH PURéE
Categories Food Processor Side Thanksgiving Vegetarian Butternut Squash Fall Healthy Maple Syrup Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander.
- Purée squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.
- Variations:
- • Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
- • Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.
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- Butternut Squash and Parmesan Dip. This delicious concoction of sweet squash and salty cheese could be used as a snack or a side dish. I love the idea of combining butternut squash and parmesan in a hot dip.
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- 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.
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- Cut butternut squash in half, deseed and place flesh side up, skin side down. Optional - Feel free to drizzle the squash with 2 teaspoons of olive oil for some added healthy fat.
- Place the baking sheet into the oven and bake for 45-60 minutes or until you can easily prick the squash with a fork.
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- Preheat oven to 375 degrees F. Remove the peel of the squash with a vegetable peeler or with a knife.
- Place on a greased foil-lined baking sheet in one even layer and bake for 18-22 minutes or until soft when poked a fork.
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- Chili. There is truly nothing cozier than a bowl of chili in the fall, whether you make it with beans, lentils, turkey, beef, or butternut squash. My favorite way to take my chili to the next level is to add a can of butternut squash purée, which results in a beautiful red-orange color, creamy texture, and deep, earthy fall flavor.
- Pasta or Pizza Sauce. When I have some extra time, I’ll boil cubes of butternut squash, take out my immersion blender, and blend the softened squash into a smooth and velvety sauce — but honestly those nights are few and far between.
- Toast. Butternut squash purée on toast? Try it — you’ll thank me later. I like to use a swipe of butternut squash purée as an alternative to jelly, giving a slice some extra sweetness.
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- Place a steamer basket into an appropriately sized pot with a tight fitting lid and fill with water up to bottom of basket. Place squash cubes in basket, cover and bring to a boil. Reduce to a medium boil and steam 10-12 minutes or until tender.
- Remove steamer basket with squash and pour into a medium bowl and discard water. Add butter, salt and pepper and either mash with a potato masher or use an immersion blender to puree.
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- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Prepare the butternut squash by slicing off the stem and end, then cutting the squash crosswise at the base of the neck, right before it starts to curve out. Use a vegetable peeler to remove the skin, then cut each piece in half lengthwise. Use a spoon to remove and discard the seeds from the base pieces. Dice the squash into cubes.
- Spread the cubes out in a single layer on the baking sheet. Drizzle with olive oil, and toss with your hands until lightly coated. Roast for 25 to 30 minutes until tender.
- Remove from the oven, and transfer the roasted cubes into a food processor or high-powered blender. Pulse until smooth. Enjoy right away, or store in the fridge or freezer (instructions below).
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- Slice the butternut squash in half lengthwise; scoop out and toss the seeds. Place the halves flesh-side-up on a foil-lined baking sheet.
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- Arrange the squash cubes in a single layer on a large rimmed baking sheet. Drizzle lightly with olive oil and rub to coat. Sprinkle with salt and pepper.
- Roast 55 minutes or until the squash is lightly browned and caramelized, stirring every 20 minutes or so.
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