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

Source: EatingWell Magazine, Fall 2003




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

1/2 cup
77 calories; protein 1.7g; carbohydrates 20.2g; dietary fiber 6.2g; sugars 3.8g; fat 0.2g; vitamin a iu 21504.3IU; vitamin c 29.1mg; folate 36.6mcg; calcium 79mg; iron 1.2mg; magnesium 55.9mg; potassium 547.5mg; sodium 7.7mg; thiamin 0.1mg.

1/2 cup = 1 vegetable