Basic Winter Squash Puree
serves 6-8
Naturally rich and sweet, winter squash purée made in the oven or microwave lends an autumnal flair to the holiday table. It can be enriched with brown sugar, maple syrup or honey for extra sweetness.
Read more about this recipe at The Washington Post.
4 pounds winter squash, such as butternut or acorn
4 tablespoons unsalted butter, or to taste, at room temperature
Brown sugar, maple syrup or honey, to taste (optional)
prep: 15 minutes
total: 1 hour 15 minutes, less time if using microwave
spoon
if roasting: rimmed baking dish
aluminum foil
if microwaving: microwave-safe dish or plate, plastic wrap
food processor, large bowl, wooden spoon
1. Preheat the oven to 350F.
2. Rinse the squash. Using a large chef's knife, cut the squash in half lengthwise. Using a spoon, scoop out and discard the seeds.
3. To roast the squash: Place the squash halves, cut-sides down, in a rimmed baking dish just large enough to hold them. Add enough hot water to the pan to reach a depth of no more than 1/4 inch. Cover the dish tightly with aluminum foil and bake for about 1 hour, until paring knife inserted in the center of the squash goes in easily and comes out clean. (If the squash is not completely softened, it will not purée properly.) Remove the foil, being careful of any steam you may release. Set the squash aside until cool enough to handle. (However, do not allow the squash to cool to room temperature or it will not purée properly.)
To microwave the squash: Place the squash halves, cut-sides down, in a microwave-safe dish or plate. Cover tightly with plastic wrap and heat on high power for 12 minutes. Do not open the microwave for 10 minutes. Remove the plastic, being careful of any steam that you may release. Set the squash aside until cool enough to handle. (However, do not allow the squash to cool to room temperature or it will not purée properly.)
4. To purée the squash: Remove the rind from the pulp. Transfer the pulp to a food processor or blender and process until smooth or mash the squash in a large bowl using the back of a wooden spoon or a potato masher. (It may be necessary to add the butter and pulse the squash at first.)
5. Taste and season accordingly with additional butter, sugar, maple syrup or honey and salt and pepper to taste.
This recipe is adapted from James Peterson's Vegetables.
