ROASTED SQUASH PUREE
Use this recipe to make our Indian Pudding, Buttercup Squash Tea Bread, and Butternut Squash Ravioli with Fried Sage Leaves recipes.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Place squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from oven. Turn over; let stand until cool enough to handle.
- Scoop the flesh into a food processor, and discard skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.
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DaveDoesVR
[email protected]How long can I store the puree in the refrigerator?
MSR NIROB
[email protected]This recipe looks delicious, but I don't have a food processor. Can I make it without one?
Oripfa Ramuedi
[email protected]I'm allergic to squash, so I can't try this recipe. :(
Kiran Shahi
[email protected]This recipe is not worth the effort. The puree is just okay.
Opakirite Princewill
[email protected]This recipe is way too complicated. I'm not going to bother making it again.
Paul Huffman
[email protected]I followed the recipe exactly, but my puree turned out lumpy. I'm not sure what I did wrong.
Laquata Rivers
[email protected]This recipe is a bit bland for my taste. I would add some spices or herbs to it next time.
ismail holla
[email protected]I would definitely recommend this recipe to anyone who loves squash.
Lorenzo Maybee
[email protected]This puree is the perfect comfort food for a cold fall day.
Jannie Hernandez
[email protected]I added a bit of garlic and chili powder to the puree, and it gave it a really nice flavor.
Cute_Cl0udys Ceja
[email protected]This recipe is a great way to use up leftover squash.
Jean Rooney
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of squash, but I was pleasantly surprised. The puree was creamy and flavorful, and I really enjoyed it.
Pal Indra
[email protected]This recipe is so versatile. I've used it as a side dish, a soup, and even a pasta sauce. It's always delicious.
thekhan 81
[email protected]I love the roasted flavor of this puree. It's the perfect fall dish.
Sayd zada Naeem ul haq shah
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. It's so easy to make, and it's always delicious.
Andrea Fant
[email protected]This roasted squash puree was a hit at my dinner party! It was creamy, flavorful, and had a beautiful golden color. I served it with roasted chicken and vegetables, and it was the perfect side dish.