Spiced Winter Squash Puree With Roasted Garlic Recipes

Steps:

• Preheat oven to 375 degrees. cut squash in half, scoop out seeds, brush cut surfaces with oil and set them face down on a baking sheet. Bake until very tender, about 30 to 45 minutes, depending on how large the squash is.
• While this is baking, bring the milk, cinnamon stick, cloves and garlic to a simmer. Remove from heat and let the milk infuse while squash is baking.
• When squash is done, remove it from oven and scoop out the cooked flesh which you should transfer to a food processor or blender. Strain the infused milk to remove the spices and garlic and blend infused milk with the squash to make a puree. Beat in butter if you wish and season to taste with salt and pepper. You can make this in advance and reheat in a double boiler.

Steps:

• Preheat the oven to 350'. Cut the squash in half and scoop out the seeds. Brush lightly with olive oil and place cut-side-down on a heavy baking sheet. Sprinkle two tablespoons of water onto the pan. Pull the loose papery skin off the garlic, keeping the head intact, and wrap it in a sheet of foil. Place the baking sheet and the foil packet in the oven and bake 40 to 50 minutes, until the squash is puree tender and the garlic gives when the package is pressed. Set aside until cool enough to handle, about 20 minutes. With a spoon, scoop the flesh out of the squash into the bowl of a food processor. Separate the garlic cloves and squeeze the soft pulp into the work bowl. Process the mixture to a fine puree, then add the butter or cream and salt to taste. Make the Tunisian Spice Mix, if desired. Combine the spices in a small bowl. Add half the spice mix to the puree, then taste, adding more spice if desired and fresh lemon juice to lift the flavors. Adjust the seasoning.

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.

Steps:

• Make soup:
• In large saucepan over moderately high heat, melt butter. Add shallots and sauté until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes.
• While soup simmers, make pumpkin seeds:
• In small skillet over moderately high heat, heat oil. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl and season with generous pinch of kosher or coarse sea salt.
• Finish and serve:
• When soup has thickened, remove from heat and stir in lime zest and juice. Season with kosher or fine sea salt and freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve.

Steps:

• Trim edges of squash, cut into four pieces, remove seeds.
• Steam 12-15 minutes until soft.
• Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
• Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
• Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
• Bring to a boil, simmer for 15 minutes.
• Add corn and green beans and continue to simmer.
• Stir in basil.
• Season with salt to taste.

Steps:

• Boil: Bring a large pot of water to a boil, then add 1 tablespoon salt and the squash. Return to a boil, then simmer until very soft, about 10 to 15 minutes. Drain well.
• Dry: Return squash to pot and cook over low heat, stirring, to dry squash, 1 to 2 minutes.
• Puree: Working in batches, transfer squash to a food processor. Puree with butter until very smooth, about 2 minutes. Season with salt and pepper, and serve immediately.

Steps:

• Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and mash with a fork, or puree in a food processor fitted with the steel blade. Stir in 2 tablespoons of the lemon or lime juice and 2 tablespoons of the olive oil.
• In a mortar and pestle, mash the garlic to a paste with the salt, and stir into the puree, along with the spices. Taste and adjust salt. Mound on a platter or in a wide bowl. Run a fork down the sides. Mix together the remaining lemon juice and olive oil and drizzle over the puree. Decorate with olives and serve with small lettuce leaves for scooping, and warm flat bread.

Steps:

• Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
• In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
• Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
• To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.