Pureed Roasted Winter Squash

Pureed Roasted Winter Squash

1 Review
From: EatingWell Magazine, Fall 2003

Try this roasted puree as a ravioli filling or a simple side dish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Canola oil
  • 1 2-pound butternut, buttercup or acorn squash


  • Active

  • Ready In

  1. Preheat oven to 400°F. Brush a rimmed baking sheet with oil.
  2. 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.
  3. Scoop the squash flesh into a food processor. Pulse until smooth. For a chunkier texture, mash squash with a potato masher.
  • Squash Options 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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 77 calories; 0 g fat(0 g sat); 6 g fiber; 20 g carbohydrates; 2 g protein; 37 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 21,504 IU vitamin A; 29 mg vitamin C; 79 mg calcium; 1 mg iron; 8 mg sodium; 547 mg potassium
  • Nutrition Bonus: Vitamin A (430% daily value), Vitamin C (48% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ cup = 1 vegetable

Reviews 1

January 28, 2011
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By: jmo
Easy and Tasty This is a super easy recipe. Roasted squash with brown sugar and butter (or fake butter, in my case) is always too sweet for me. Now I know why: Acorn squash is already very sweet all by itself. This recipe only calls for squash and oil, so it's not going to astound your taste buds, but it is a good basic recipe for using up acorn squash and making a simple, tasty side dish. Pros: Easy
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