Pureed Squash Butternut, Acorn Any Hard Winter Squash!

Submitted by Rita1652

"This process is so very easy. No peeling! Take a look! Squash is great for pureeing, roasting and baking. Once cooked and pureed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies. The skin has many nutrients so go ahead and use it. Or peel and discard. But you will never know it's in the puree. Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup, candied ginger, spices and or nuts."

 

• Ready In: 1hr 10mins
• Ingredients: 2
• Yields: 2 cups pureed
• Serves: 3

ingredients

• 1 1 any hard winter squash (as many as you want) or 1 pumpkin
• 1 pinch salt

directions

1. Preheat oven to 350.
2. Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized.
3. Remove from oven and let cool to handle.
4. Slice in 1/2 and remove seeds. (Discard seeds or rinse, towel dry and make my Recipe #102043 or #50958 it does work!).
5. Puree in a Vita mix blender optional skin and flesh with a pinch of salt till smooth.
6. Cool and place 2 cups in freezer ziplock bags. Freeze till ready to use in your favorite pie, soup, bread or sauce!

Reviews

[Wish I Could Cook]

What?! Puree it with the skin on?! That's what I was thinking, but then I thought, hey, a little extra fiber can only be good. And so it was. I chopped off the bit of stem, the bit at the bottom, and of course removed the seeds -- but the regular food processor handled my butternut squash just perfectly - skin and all. So simple, and who would have thought...

 

[Katzen]

I always worry about halving the winter squash before roasting it in preparation for recipes - this is the solution! Who knew you could bake it whole? Now, I have to admit, I didn't puree the skin on - I peeled it off, but that's an easy job. I made two butternut squash, and got four 1 1/2 cup baggies of pureed squash, using my food processor. This is so easy, and I can't see myself doing it any other way from her on in! I used some to make recipe #447024 - delicious - and I can definately say that wouldn't have been made today if not for this recipe! Thanks, Rita~! Made for Veggie Swap 30 - January 2011.

 

[Gingin7]

I cooked my butternut squash this way last night and it was amazing! It sliced so easily and the seeds came out effortlessly! I'm so glad to have this trick, thanks for posting Rita!

 

[Diva Sarah]

This is a GREAT technique! I grew butternuts in my garden this year and was wondering what to do withthem. I roasted 3 of them at the same time. Super easy! I pureed them skin and all in my food processor. It was quick and the skin blended right in! I froze them in 2 c. increments. This will be great for soups and breads! Thanks so much for the great tip!

 

[saifahzon13]

I've done this with kabocha, acorn, butternut, and the odd squash growing out of my compost pile now, and they were all fantastic. This was excellent as soup, in pancakes and muffins, and freezes well. I also scooped seeds and baked those for an additional snack. Almost a zero waste use of the squash fruits.