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(1)

Squash Puree

Ingredients
  • 3 pounds squash
Instructions

Method One: Place squash halves, flesh side up, in roasting pan. Pour in enough water to come 1 inch up side of pan. Bake in 400 F oven for 30 to 60 minutes or until tender. Scrape flesh from shell. Let cool. Puree in food processor. Method Two: For easy-to-peel varieties, peel, seed and cube. Steam for 10 to 12 minutes or until tender. Method Three: Halve and scoop out seeds and fibrous strings. Place flesh side down, on glass plate or pan. Cover with plastic wrap. Microwave on high for time given below: Hubbard 1-1/2 lb chunks for 10 minutes Acorn 8 to 10 minutes Buttercup 8 to 10 minutes Butternut 10 to 12 minutes Spaghetti 15 minutes (flesh side up) Delicata 6 to 8 minutes Sweet Dumpling 6 to 8 minutes Turban 6 to 8 minutes Yield: 4 cups

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