Roasted Winter Squash Puree

squash-puree1For use as a side dish (delicious with a little salt, pepper, and grated Parmesan cheese), or in soups, pies, breads, muffins, ravioli, and more!

1. Preheat oven to 375 °F.
2. Remove stem, cut squash in half, and scrape out seeds.
3. Place squash cut-side-down on a lightly oiled cookie sheet.
4. Roast for 20 minutes, then turn cut-side-up and continue roasting until fork-tender, another 20 minutes or so, depending on thickness of squash.
5. Once cool, scrape flesh from skin with a spoon.
6. Puree in a food processor, adding in water as necessary.

Share this post

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014

More recent articles:

Why your workplace needs a professional organizer
August 31, 2015
Getting ready for the marathon should be half the fun
August 25, 2015
Food:
Simple lunch solutions for office kitchens
August 25, 2015
How to stay loose on the job
August 19, 2015
How to win the office potluck
August 10, 2015
The FruitGuys third Iron Chef competition a sizzling success
July 29, 2015
Food:
The joy of nut (and seed) butters
July 22, 2015
Save Sonoma County’s special apple, the Gravenstein
July 13, 2015

About Us

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.