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

Makes about 2 cups puree

ACTIVE TIME: 10 minutes

TOTAL TIME: 55 minutes

EASE OF PREPARATION: Easy

Canola oil
1 2-pound butternut, buttercup or acorn squash

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.

NUTRITION INFORMATION: Per 1/2-cup serving: 77 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrate; 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).
1 Carbohydrate Serving
Exchanges: 1 vegetable

TIP: 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.