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Roasted Squash Puree

Use this recipe to make our Indian Pudding, Buttercup Squash Tea Bread, and Butternut Squash Ravioli with Fried Sage Leaves recipes.

  • Yield: Makes about 2 1/4 cups

Source: Martha Stewart Living, October 2003

Ingredients

  • 3 pounds squash, such as butternut, orange Hokkaido, or buttercup, halved and seeded
  • Canola oil, for baking sheet

Directions

  1. Preheat oven to 400 degrees. Place squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from oven. Turn over; let stand until cool enough to handle.

  2. Scoop the flesh into a food processor, and discard skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.

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