18 Reviews of Pureed Squash Butternut, Acorn Any Hard Winter Squash!

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!

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: Bippie

On Nov 14, 2006

This was soooooooo great!!! I chopped off the top stem and just put the squash into the oven. I did peel this because I'm making a really smooth soup with it, but it just slid right out! I can't believe how easy this was. I'll forever be using this method. Thank you so much.

From: BayLeigh Ann

On Nov 4, 2007

This is just awesome! I've almost lost fingers trying to cut squash in the past - but never again!

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: UmmBinat

On Nov 25, 2008

Perfect. I gashed the skin, as I was afraid it would blow up in the oven, my knife was not sharp enough to remove the top. Used to make your Sweet Acorn Squash And Apple Soup I would use this anytime I want pureed squash as it definitely seems like the best way

From: Jess4Freedom

On Nov 4, 2008

I used this method for making your Butternut Pie. Perfect and so simple. Thanks!

From: Ciocia Laura

On Nov 22, 2008

Perfect squash. i had a couple of squash of unknown (to me) variety. When i smelled the caramelising, i pulled them from the oven. If i had turned them over, the other side might have caramelised a bit; worth trying because the skin pulls away by itself! i mashed (not being in my own kitchen and having appliances) them with a tbsp. butter, tsp. demerara sugar, freshly ground pepper. Scrumptious!

From: charlened

On Nov 2, 2008

This was as easy as calling my mother, who also lives in Edison! (and told me I could also do this in the pressure cooker) I have lots of butternut squash and cheese pumpkins to use that I got from my farm share at Rutgers. Thank you!

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!