WINTER SQUASH PUREE
This delicious recipe for winter squash puree -- a wonderful side dish for holiday meals -- is adapted from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- Boil: Bring a large pot of water to a boil, then add 1 tablespoon salt and the squash. Return to a boil, then simmer until very soft, about 10 to 15 minutes. Drain well.
- Dry: Return squash to pot and cook over low heat, stirring, to dry squash, 1 to 2 minutes.
- Puree: Working in batches, transfer squash to a food processor. Puree with butter until very smooth, about 2 minutes. Season with salt and pepper, and serve immediately.
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Robyn Sackrider
[email protected]This puree is delicious! It's so creamy and flavorful, and it pairs perfectly with roasted chicken or fish. I also love that it's a great way to get my kids to eat their vegetables.
Arturo Torres
[email protected]Overall, I thought this puree was just okay. It was a bit too sweet for my taste and the texture was a bit grainy. I think I would have preferred it if it had been smoother.
Nirmala Khadka
[email protected]This puree is a bit too bland for my taste. I think I would have liked it better with some additional spices, like cinnamon or nutmeg.
Rachelle Snowden
[email protected]I've made this puree several times now and it's always a hit. It's so easy to make and it's a great way to use up leftover squash. I love the way the roasting process brings out the natural sweetness of the squash.
Oppong Ofori
[email protected]I was looking for a simple and flavorful winter squash puree recipe, and this one fit the bill perfectly. The puree was smooth and creamy, with a hint of sweetness from the squash. I served it with roasted chicken and vegetables, and it was a delicio
OHEE HUSSAIN
[email protected]This puree is so easy to make and it's always a hit with my family. I love that it's a healthy and delicious way to get my kids to eat their vegetables.
Gaya Halabi
[email protected]This recipe is a great way to use up leftover squash. I had some butternut squash that was about to go bad, so I decided to make this puree. It turned out great! I used it as a side dish for roasted chicken and it was a perfect match.
Setu paul
[email protected]I love this puree! It's so versatile and can be used in so many different ways. I've used it as a soup base, a sauce for pasta, and even as a spread for sandwiches. It's always delicious.
Sumon Kormoker
[email protected]This puree was a bit too sweet for my taste. I think I would have preferred it with less sugar or honey.
Sayema Sara
[email protected]I've made this puree several times now and it's always a crowd-pleaser. It's so creamy and flavorful, and it pairs well with so many different dishes. I highly recommend it!
Yayayaya Yayaya
[email protected]This is my new favorite way to cook squash! It's so easy and the results are always delicious. I love the way the roasting process caramelizes the squash and brings out its natural sweetness.
ayaz Sardar
[email protected]I followed the recipe exactly and the puree turned out perfectly! It was so smooth and creamy, and the flavor was amazing. I've already made it twice and I'll definitely be making it again.
Sarjun Khan
[email protected]This puree was a bit bland for my taste. I think I would have liked it better with some additional spices, like cinnamon or ginger.
SD PTI
[email protected]This recipe was easy to follow and the puree turned out great! I used butternut squash and it was so creamy and flavorful. I served it with grilled salmon and it was a perfect match. Even my kids liked it!
Tresor Kilele Benda
[email protected]I'm not usually a fan of squash, but this puree was delicious! The roasting process really brought out the flavor of the squash, and the addition of the spices made it even more flavorful. I'll definitely be making this again.
Kamran Armani
[email protected]This winter squash puree was a hit! It was so smooth and creamy, and the flavors were perfectly balanced. I loved the hint of sweetness from the squash and the touch of spice from the nutmeg. I served it with roasted chicken and vegetables, and it wa