Squash Purée

Squash purée also freezes well for later use.

August 18, 2011 | | Recipes

There are so many things you can do with a squash purée: Add it to your batter to make your muffins or cake more moist and nutritious, mix in some broth and simmer up some crowd-pleasing squash soup, or make this squash hummus recipe.  Squash purée also freezes well for later use.

Simply cut your squash of choice in half and scoop out the seeds. Place the halves face down on a baking tray in a 400ºF pre-heated oven until the flesh is completely soft, usually about 45 minutes. Remove from the oven and set aside.

Once it is cool enough to handle, scoop out the flesh into a bowl and mash it with a fork. For a smoother purée, blend in a food processor.

Squash Purée

Ingredients

  • Squash of your choice

Instructions

  1. Simply cut your squash of choice in half and scoop out the seeds.
  2. Place the halves face down on a baking tray in a 400ºF pre-heated oven until the flesh is completely soft, usually about 45 minutes.
  3. Remove from the oven and set aside.
  4. Once it is cool enough to handle, scoop out the flesh into a bowl and mash it with a fork. For a smoother purée, blend in a food processor.

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