Butternut Squash Puree

Spread the puree on pizza dough for an unconventional sauce, or enrich it with a bit of butter and serve it as a side dish for chicken, pork, or lamb.

  • Yield: Makes 3/4 cup

Source: Martha Stewart Living, October 2002

Ingredients

  • 1 medium butternut squash (about 3 pounds), halved lengthwise, peeled, seeded, and sliced 1/2 inch thick
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper

Directions

  1. Preheat oven to 400 degrees. Spread squash in a single layer on a rimmed baking sheet. Toss with oil, and season with salt and pepper. Roast until golden and tender when pierced with a paring knife, about 45 minutes. Remove from oven.

  2. Transfer squash to the bowl of a food processor; puree until smooth. Season with salt and pepper. Set aside at room temperature until ready to use.

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