The Essential EatingWell Cookbook (2004)
Try this roasted puree as a ravioli filling or a simple side dish.
About 2 cups puree
Active Time: 10 minutes |
Total Time: 55 minutes
1 2-pound butternut, buttercup or acorn squash
Preheat oven to 400°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.
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
20 g Carbohydrates;
2 g Protein;
5 g Fiber;
8 mg Sodium;
547 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 cup = 1 vegetable
Tips & Notes
Fresh winter squash can be difficult to peel and cut. To soften the skin slightly, pierce squash in several places with a fork. Microwave on high for 45 to 60 seconds, heating it just long enough to slightly steam the skin, not actually cook the flesh. Easier still, buy ready-peeled squash in season or frozen pureed squash.