Winter Squash Season!

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’Tis the season for delicious winter squash–infused victuals! These versatile gourds, such as pumpkins, kabocha, acorn, and butternut squash, can be used in a whole slew of delicious seasonal recipes, many of which start with squash puree. Following are instructions for a simple Roasted Winter Squash Puree, along with 3 of our favorite ways to use it. Enjoy!

Roasted Winter Squash Puree
Recipe by The FruitGuys

  • Preheat oven to 375 °F.
  • Remove squash stem, cut in half, and scrape out seeds and stringy bits. (Don’t forget to reserve larger winter squash seeds for roasting! See “Roasted Pumpkin Seeds” recipe.)
  • Place squash cut-side-down on a lightly oiled cookie sheet, and poke the skin with a fork in a few places.
  • For small squash, such as tiny pumpkins, roast for 20 minutes, then turn cut-side-up and continue roasting until fork-tender, another 15–20 minutes or so.
  • For larger/thicker squash, roast for 30 minutes then turn cut-side up and continue roasting until fork-tender, another 30 minutes or so (for really big squash, this process can take up to 90 minutes or more).
  • Let cool, then scrape flesh from skin with a spoon. Puree in a food processor or blender, adding in water 1 tablespoon at a time as necessary to help with blending (keep consistency on the thick side).

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.