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Roasted Squash Puree
Recipe Summary
Yield: Makes about 2 1/4 cups
Ingredients
Ingredient Checklist
3 pounds squash, such as butternut, orange Hokkaido, or buttercup, halved and seeded
Canola oil, for baking sheet
Gallery
Roasted Squash Puree
Recipe Summary
Yield: Makes about 2 1/4 cups
Gallery
Roasted Squash Puree
Roasted Squash Puree
Roasted Squash Puree
Recipe Summary
Yield: Makes about 2 1/4 cups
Recipe Summary
Yield: Makes about 2 1/4 cups
Yield: Makes about 2 1/4 cups
Makes about 2 1/4 cups
Ingredients
Ingredients
- 3 pounds squash, such as butternut, orange Hokkaido, or buttercup, halved and seeded
- Canola oil, for baking sheet
Directions
Preheat oven to 400 degrees. Place squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from oven. Turn over; let stand until cool enough to handle.
Scoop the flesh into a food processor, and discard skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Squash Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted Squash Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
