Try this roasted puree as a ravioli filling or a simple side dish. Source: EatingWell Magazine, Fall 2003

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

77 calories; 0.2 g total fat; 8 mg sodium. 547 mg potassium; 20.2 g carbohydrates; 6.2 g fiber; 4 g sugar; 1.7 g protein; 21504 IU vitamin a iu; 29 mg vitamin c; 37 mcg folate; 79 mg calcium; 1 mg iron; 56 mg magnesium;

Reviews (1)

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Rating: 3 stars
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 Read More