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Steamed Squash Puree
Credit:
linda xiao
Recipe Summary
prep: 10 mins
total: 1 hr
Yield: Makes about 2 cups
Ingredients
Ingredient Checklist
2 pounds squash: 1 or 2 acorn, cut into 2-inch wedges; 1 or 2 medium butternut, peeled, seeded, and cut into 2-inch cubes; or 1/2 kabocha, cut into 2-inch wedges and seeded
Gallery
Steamed Squash Puree
Credit:
linda xiao
Recipe Summary
prep: 10 mins
total: 1 hr
Yield: Makes about 2 cups
Gallery
Steamed Squash Puree
Credit:
linda xiao
Steamed Squash Puree
Credit:
linda xiao
Steamed Squash Puree
Recipe Summary
prep: 10 mins
total: 1 hr
Yield: Makes about 2 cups
Recipe Summary
prep: 10 mins
total: 1 hr
Yield: Makes about 2 cups
prep: 10 mins
total: 1 hr
prep:
10 mins
total:
1 hr
Yield: Makes about 2 cups
Makes about 2 cups
Ingredients
Ingredients
- 2 pounds squash: 1 or 2 acorn, cut into 2-inch wedges; 1 or 2 medium butternut, peeled, seeded, and cut into 2-inch cubes; or 1/2 kabocha, cut into 2-inch wedges and seeded
Directions
Bring 2 inches water to a boil in a large pot fitted with a steamer basket (or colander). Add squash. Cover and steam until soft, 15 to 20 minutes. Let cool completely. If using acorn or kabocha, scoop out flesh and discard skins.
Puree steamed squash in a food processor until smooth. (If using kabocha, add 1/4 cup water before processing, then adjust until consistency is smooth.) Use immediately, or store in refrigerator up to 3 days or freeze up to 1 month; thaw in refrigerator before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Steamed Squash Puree
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Steamed Squash Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
