WINTER SQUASH PUREE RECIPES
WINTER SQUASH PUREE | MARTHA STEWART
This delicious recipe for winter squash puree -- a wonderful side dish for holiday meals -- is adapted from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Butternut Squash Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
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.
PUREED ROASTED WINTER SQUASH RECIPE | EATINGWELL
Try this roasted puree as a ravioli filling or a simple side dish.
Provided by EatingWell Test Kitchen
Categories Healthy Acorn Squash Recipes
Total Time 55 minutes
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F. Brush a rimmed baking sheet with oil.
- 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.
Nutrition Facts : Calories 77.1 calories, CarbohydrateContent 20.2 g, FatContent 0.2 g, FiberContent 6.2 g, ProteinContent 1.7 g, SodiumContent 7.7 mg, SugarContent 3.8 g
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This process is so very easy. No peeling! Take a look!
Squash is great for pureeing, roasting and baking. Once cooked and pureed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies.
The skin has many nutrients so go ahead and use it. Or peel and discard. But you will never know it's in the puree.
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My family loves this buttery winter squash dish. It was an old time recipe I found in our small weekly paper. I have served at banquets and every dish comes back licked clean.
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