Roasted Squash Puree

Name: Roasted Squash Puree
Yield: makes about 2 1/4 cups
Ingredients: 3 pounds squash, such as butternut, orange Hokkaido, or buttercup, halved and seeded; Canola oil, for baking sheet

January 26, 2012

Recipe information

Yield
makes about 2 1/4 cups

Ingredients

3 pounds squash, such as butternut, orange Hokkaido, or buttercup, halved and seeded

Canola oil, for baking sheet

Preparation

Step 1
Preheat the oven to 400°F. Place the squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork tender, about 1 1/4 hours. Remove from the oven. Turn over; let stand until cool enough to handle.
Step 2
Scoop the flesh into a food processor, and discard the skin. Puree until smooth. Refrigerate the squash puree in an airtight container up to 4 days, or store in the freezer up to 1 month.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsButternut Squash Squash Vegetable Dairy Free Gluten Free Nut Free Vegan Vegetarian 5 Ingredients or Fewer Meal Prep Roast Food Processor Summer Cookbooks

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