Thursday, November 26, 2009

Roasted Winter Squash Puree

Winter Squash Puree
(not the prettiest photo, but very tasty side)
Prep time: 5 minutes
Roasting time: 1-1¼ hours
Serves 6-8

2lb/1kg Winter squash (butternut, acorn, Hubbard, Kabocha…)
¼ cup vegetable oil (I used olive oil)
Kosher or sea salt
¼ - ½ cup heavy cream, or as needed for taste and texture
2 tbsp unsalted butter
freshly ground white pepper

1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with foil for easy clean up.

2. Cut the squash in half, lengthwise and remove seeds and strings. Brush the insides with oil and sprinkle with salt. Place cut side down on the prepared baking sheet and roast for 1-1¼ hours or until they are tender when pierced with the tip of a paring knife.

3. Remove from the oven, and let sit at room temperature until the squash is cool enough to handle.

4. Scoop out the tender flesh from each with a spoon and transfer to a food processor. Pulse and begin to add the cream and process until the mixture is very smooth and about as thick as mashed potatoes. Ruth’s note: my buttercup squash was soft enough to just mash with a fork and add the cream in the serving bowl.

5. Stir in butter & pepper, taste for seasonings and serve hot.

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