Squash Puree

Squash Puree

Ingredients

  • 3 pounds squash

Instructions

Yield: 4 cups. 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 Squash - Applesauce and Cinnamon Yield: 4 servings 4 cups squash puree 1 cup applesauce 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cinnamon In saucepan over medium heat, combine puree, applesauce, salt, pepper and cinnamon; cook, stirring for about 8 minutes or until heated through. Squash - Cheesy Squash Gratin Yield: 4 servings 4 cups squash puree 4 oz light cream cheese; cubed 1/2 teaspoon salt 1/2 cup fresh breadcrumbs In saucepan over medium heat, combine puree, cream cheese and salt; cook, stirring for about 8 minutes or until smooth and heated through. Spoon into 6-cup casserole. Sprinkle evenly with bread crumbs and broil until golden brown. Squash - Chive Jalapeno 4 cups squash puree 2 tablespoons fresh chives; snipped 1 teaspoon jalapeno pepper; finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper In saucepan over medium heat, combine puree chives, jalapeno, salt and pepper; cook, stirring occasionally, for about 8 minutes or until heated through. Yield: 4 servings Squash - Honey Ginger 2 tablespoons liquid honey 1/2 teaspoon gingerroot; grated 4 cups squash puree 1/2 teaspoon salt; grated 1 pinch pepper In saucepan over medium heat, stir together honey and ginger. Stir in puree, salt, and pepper; cook, stirring for about 8 minutes or until heated through. Yield: 4 servings Squash - Mildly Moroccan 2 tablespoons butter 1 teaspoon orange rind; grated 1 teaspoon cumin 1 teaspoon dried thyme 3/4 teaspoon salt 4 cups squash puree In saucepan over medium heat, melt butter; heat orange rind, cumin, thyme and salt, stirring for 1 minute. Add puree; cook, stirring occasionally, for about 8 minutes or until heated through. Yield: 4 servings

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Vegetables"



Close Window