Steamed Squash Puree
If you're craving something different this year, try a squash puree (from acorn, kabocha, or butternut). It typically doesn't come in a can, but it's sure worth the effort. Image, from top down: Acorn -- Delicately sweet and mild. Butternut -- Silky and nutty. Kabocha -- Dense and earthy.
- Total Time:
- Yield: Makes about 2 cups
Photography: linda xiao
Source: Martha Stewart Living, November 2015
- 2 pounds squash: 1 or 2 acorn, cut into 2-inch wedges; 1 or 2 medium butternut, peeled, seeded, and cut into 2-inch cubes; or 1/2 kabocha, cut into 2-inch wedges and seeded
Bring 2 inches water to a boil in a large pot fitted with a steamer basket (or colander). Add squash. Cover and steam until soft, 15 to 20 minutes. Let cool completely. If using acorn or kabocha, scoop out flesh and discard skins.
Puree steamed squash in a food processor until smooth. (If using kabocha, add 1/4 cup water before processing, then adjust until consistency is smooth.) Use immediately, or store in refrigerator up to 3 days or freeze up to 1 month; thaw in refrigerator before using.