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