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Lilly’s Table

 
 
Amaretti Squash Gratin
© 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 Amaretti Squash Gratin with Roasted Garlic Mizuna Salad, the Week of November 13, 2016.
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.