Roasted Squash Puree



Filling the freezer with squash purée makes quick work of making squash soup or can be used as a filling for homemade ravioli or to bind a risotto. You can also use browned butter or olive oil to add richness. To brown butter, simply place in a sauce pan, preferably one that isn’t black so you can see the color more easily and heat until the butter foams and then the milk solids will brown. Hold your nerve and let it get caramelly.

  • 1- 2 squash, depending on size
  • 4oz butter
  • salt
  1. Heat oven to anywhere from 325-400F (the hotter the oven the faster the cooking)
  2. Cut the squash in half and scoop out the seeds
  3. Place the squash, cut side down, on a sheet tray lined with parchment or tinfoil
  4. Roast until the squash collapses when poked with a prodding finger
  5. Remove from the oven and let cool 10 minutes
  6. Scoop the flesh out of the skin
  7. Place the squash pulp into a food processor and whiz with a couple good knobs of butter and several pinches of salt
  8. Allow to blend until silky smooth
  9. Continue in batches adding butter for richness and salt for flavor as you go

This recipe is featured in the post:

winter squash