Basic Winter Squash Puree

The Washington Post, November 23, 2003

• • Cuisine: American
• • Course: Side Dish
• • Features: Holiday (Thanksgiving)

Summary:

Naturally rich and sweet, winter squash puree lends an autumnal flair to the holiday table. And squash puree is as simple to make as mashed potatoes.

In Advance: Roast or microwave the squash and puree it up to several hours in advance.

6 to 8 servings

Ingredients:

• • 4 pounds winter squash, such as butternut or acorn
• • 4 tablespoons unsalted butter, or to taste, at room temperature
• • Brown sugar, maple syrup, or honey , to taste (optional)
• • Salt , to taste
• • Freshly ground black pepper

Directions:

Preheat the oven to 350 degrees.

Rinse the squash. Using a large chef's knife, cut the squash in half lengthwise. Using a spoon, scoop out and discard the seeds.

To roast the squash: Place the squash halves, cut-sides down, in a rimmed baking dish just large enough to hold them. Add enough hot water to the pan to reach a depth of no more than 1/4 inch. Cover the dish tightly with aluminum foil and bake for about 1 hour, until paring knife inserted in the center of the squash goes in easily and comes out clean. (If the squash is not completely softened, it will not puree properly.) Remove the foil, being careful of any steam you may release. Set the squash aside until cool enough to handle. (However, do not allow the squash to cool to room temperature or it will not puree properly.)

To microwave the squash: Place the squash halves, cut-sides down, in a microwave-safe dish or plate. Cover tightly with plastic wrap and heat on high power for 12 minutes. Do not open the microwave for 10 minutes. Remove the plastic, being careful of any steam that you may release. Set the squash aside until cool enough to handle. (However, do not allow the squash to cool to room temperature or it will not puree properly.)

To puree the squash: Remove the rind from the pulp. Transfer the pulp to a food processor or blender and process until smooth or mash the squash in a large bowl using the back of a wooden spoon or a potato masher. (It may be necessary to add the butter and pulse the squash at first.) Taste and season accordingly with additional butter, sugar, maple syrup or honey and salt and pepper to taste.

Recipe Source:

Adapted from "Vegetables" by James Peterson (William Morrow, 1998).

156 calories, 6g fat, 4g saturated fat, 16mg cholesterol, 80mg sodium, 27g carbohydrates, 3g dietary fiber, n/a sugar, 2g protein.