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Pureed Roasted Winter Squash

Fall 2003, The Essential EatingWell Cookbook (2004)

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


Pureed Roasted Winter Squash Recipe

Makes: About 2 cups puree

Active Time:

Total Time:

Preparation

  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.

Tips & Notes

  • 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 or frozen pureed squash.

Nutrition

77 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 2 g protein; 5 g fiber; 8 mg sodium; 547 mg potassium.

Nutrition Bonus: Vitamin A (430% daily value), Vitamin C (50% dv), Potassium (16% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 cup = 1 vegetable


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