Community Pick
Pureed Squash Butternut, Acorn Any Hard Winter Squash!
photo by Rita1652
- Ready In:
- 1hr 10mins
- Ingredients:
- 2
- Yields:
-
2 cups pureed
- Serves:
- 3
ingredients
directions
- Preheat oven to 350.
- Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized.
- Remove from oven and let cool to handle.
- Slice in 1/2 and remove seeds. (Discard seeds or rinse, towel dry and make my Recipe #102043 or #50958 it does work!).
- Puree in a Vita mix blender optional skin and flesh with a pinch of salt till smooth.
- Cool and place 2 cups in freezer ziplock bags. Freeze till ready to use in your favorite pie, soup, bread or sauce!
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Reviews
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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...
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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.
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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!
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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.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey