ROASTED BUTTERNUT SQUASH PUREE
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
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
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.
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
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.
ROASTED DELICATA SQUASH PURéE
Provided by Alex Witchel
Categories side dish
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Halve squash lengthwise and place on a cookie sheet, cut sides up. Rub with oil, and season with salt and white pepper to taste. Roast until flesh yields easily to the touch, 30 to 60 minutes, depending on size of squash.
- Remove from oven and scoop out and discard seeds from central cavity. Scoop out flesh and place in a food processor. Process until very smooth. Transfer to a nonstick saucepan, place over low heat, and stir constantly until any liquid has evaporated and squash is dry, 8 to 10 minutes.
- Transfer to a food mill and press squash through into nonstick saucepan. Stir in butter and cinnamon. Season with salt and white pepper as needed. Return to low heat just until reheated. Use immediately, or cover and refrigerate for up to 24 hours. Reheat gently before serving.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 13 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 660 milligrams, Sugar 0 grams, TransFat 0 grams
WEANING RECIPE: ROASTED BUTTERNUT SQUASH & GARLIC PURéE
This vibrant purée is so simple to make, and is a brilliant way of gently introducing your baby to a wider variety of flavours. But you can simply leave the garlic out, if you prefer
Provided by Caroline Hire - Food writer
Time 1h15m
Yield Makes about 300g (depending on size of squash)
Number Of Ingredients 3
Steps:
- Heat oven to 200C/180C fan/ gas 6. Place the butternut squash cut-side up on a baking sheet. Cover with foil and roast in the oven for 45 mins, put the garlic on the tray and roast for another 15 mins or until you can easily slip a knife through the flesh of the squash. Take the garlic out if necessary.
- Allow to cool a little, then scoop the flesh out of the squash with a spoon, discarding the seeds and skin. Squeeze the garlic out of the skin, discarding any tough bits and purée the garlic pulp together with the squash in a food processor.
- You can add a knob of butter, or a splash of water or milk to loosen the purée.
Nutrition Facts : Calories 5 calories, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein
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