Hurray for Puree
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Squash puree is great as a side dish and as an ingredient in quick loaves, in soup, or as an alternative to pumpkin in pies. Hubbard, buttercup, butternut, delicata and acorn squash are all ideal. Freeze puree in convenient batches.
Servings: 4 cups (1 L)
Ingredients:
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3 lb (1.5 kg) whole squash or about 12 cups (3 L) cubed
Preparation:
Place squash halves, flesh side up, in roasting pan. Pour in enough water to come 1 inch (2.5 cm) up side of pan. Bake in 400°F (200°C) oven for about 30 to 60 minutes or until tender. Scrape flesh from shell.
Or, for easy-to-peel varieties, peel, seed and cube; steam for 10 to 12 minutes or until tender.
Let cool. Puree in food processor. (Puree can be frozen in batches for up to 2 months.)
Additional Information
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