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Lilly’s Table

 
 
Apple-Squash Soup
© Lillys-Table.com Photo of Roasted Squash Puree
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Roasted Squash Puree

from Lentil-Blue Cheese Portabellos with Spinach Salad & Squash Soup, the Week of November 10, 2013.
View the previous recipe for this meal.

Do you have a huge, fabulous squash sitting on your table longing to be enjoyed? Roast it all at once, then puree it in a blender or food processor. Use any size squash in this recipe as a base to roast and puree it for other uses— anytime pureed squash or canned pumpkin is called for.

Ingredients

  • 8 lbs winter squash, hubbard, buttercup, etc.

Serving Size: 8 People

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Preparation Instructions

Preheat the oven to 425.

Cut the squash in half or into large pieces. Scrape out the seeds and membranes. Roast for 30-45 minutes depending on the thickness of the squash. Cut into the flesh with a spoon. When it easily cuts through, it is done.

Scoop the flesh out into a blender or food processor. Puree until smooth, add a splash of water if necessary to help it blend along.

If the squash seems runny after blending and adding water (it usually is), bring it up to a simmer and reduce until it is your desired thickness. Alternatively, scoop the squash into a wire mesh sieve. This method takes longer, but the liquid from the squash will slowly leak out until you are left with a thicker mash similar to canned pumpkin.

Use it in soups, sauces, casseroles or anywhere that calls for pureed squash.