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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (378g) Recipe makes 3 servings |
||
| Calories 170 | ||
| Calories from Fat 3 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 66mg | 2% | |
| Potassium 1331mg | 38% | |
| Total Carbohydrate 44.2g | 14% | |
| Dietary Fiber 7.6g | 30% | |
| Sugars 8.3g | ||
| Protein 3.8g | 7% | |
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Pureed Squash Butternut, Acorn Any Hard Winter Squash!
By: ~Rita~
Nov 10, 2006
This process is so very easy. No peeling! Take a look! Squash is great for pureeing, roasting and baking. Once cooked and pureed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies. The skin has many nutrients so go ahead and use it. Or peel and discard. But you will never know it's in the puree. Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup, candied ginger, spices and or nuts.
SERVES 3 , 2 cups pureed
Ingredients
- 1 butternut squash or acorn squash or any hard winter squash (as many as you want)
- 1 pinch salt
Directions
1
Preheat oven to 350.2
Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized.3
Remove from oven and let cool to handle.4
Slice in 1/2 and remove seeds. (Discard seeds or rinse, towel dry and make my Recipe #102043 or #50958 it does work!).5
Puree in a Vita mix blender skin and flesh with a pinch of salt till smooth.6
Cool and place 2 cups in freezer ziplock bags. Freeze till ready to use in your favorite pie, soup, bread or sauce!
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Featured Reviews for This Recipe
From: WI Cheesehead
On Sep 4, 2008
I had 2 large pattypans to cook, so I tried this. One was larger, and so the skin was still a little tough, even after 1 1/4 hours. I roasted garlic bulbs alongside the squash too. I will use the paste when I serve the squash. I used a Bosch blender, which blended it pretty well. However, there were still a few small chunks of skin, probably from the larger squash. Mine didn't get caramelized, but I added some margarine and garlic powder when pureeing, plus some water bcz the blender would get bogged down a little.
From: mama's kitchen
On Jan 6, 2008
Loved this! Worked like a charm! Now I can have yummy squash in my freezer, convenient and ready when I want it! Thanks Rita! You ROCK!
From: Marg P
On Nov 11, 2006
i have baked squash for years! Love this way. I mash it instead of putting it in a blender.
From: spacekadet
On Feb 10, 2007
hey this was awesome... i didn't know you could roast a whole squash without burning down the house. sooo much easier than peeling and chopping a raw giant squash. i used this technique with a pumpkin, and made soup out of the results. sweetness!
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