Roasted Squash Puree Recipes

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ROASTED BUTTERNUT SQUASH PUREE



Roasted Butternut Squash Puree image

This is very easy and healthy. It tastes like pumpkin pie!

Provided by ChristinaB

Categories     Side Dish     Vegetables     Squash

Time 1h

Yield 4

Number Of Ingredients 3

1 large butternut squash, halved and seeded
salt and ground black pepper to taste
2 cups chicken stock

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
  • Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
  • Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 40.3 g, Cholesterol 0.4 mg, Fat 0.6 g, Fiber 6.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 395.2 mg, Sugar 7.8 g

ROASTED SQUASH PUREE



Roasted Squash Puree image

Use this recipe to make our Indian Pudding, Buttercup Squash Tea Bread, and Butternut Squash Ravioli with Fried Sage Leaves recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Yield Makes about 2 1/4 cups

Number Of Ingredients 2

3 pounds squash, such as butternut, orange Hokkaido, or buttercup, halved and seeded
Canola oil, for baking sheet

Steps:

  • 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.

ROASTED SQUASH PUREE



Roasted Squash Puree image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 3

1 butternut squash
1 tablespoon butter, more to taste
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oven to 400 degrees F/200 degrees C.
  • Halve the squash lengthwise and lay, face-down on a baking sheet. Bake until the flesh of the squash is completely soft, about 30 minutes. Remove and scoop the flesh into a bowl. Mash with butter to taste. Season with salt and pepper. Serve.

BUTTERNUT SQUASH PUREE



Butternut Squash Puree image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

2 butternut squash (about 1 pound each)
4 tablespoons softened butter, divided
Salt and pepper, to taste
1 orange, zested
3 tablespoons orange blossom honey
Pinch ground cinnamon

Steps:

  • Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.

ROASTED ACORN SQUASH AND CARROT PUREE



Roasted Acorn Squash and Carrot Puree image

Make and share this Roasted Acorn Squash and Carrot Puree recipe from Food.com.

Provided by Chef mariajane

Categories     Vegetable

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 3

3 large acorn squash (1 1/2 lb. each)
2 1/2 lbs carrots
1/2 cup apple butter

Steps:

  • Preheat oven to 325°F Cut each squash in half and remove seeds. Cut off rind with a small sharp knife. Cut squash into 1-inch cubes.
  • Peel carrots and cut into 1-inch pieces. Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoons salt, and freshly ground black pepper. Place mixture on baking sheet big enough to accommodate vegetables in one layer. Add 3 tablesooons water and cover with foil.
  • Bake for 1 hour. Remove foil. Add 1/2 cup water and bake for 20 minutes more.
  • Transfer vegetables to food processor and process until very smooth. This must be done in several batches.
  • Transfer to medium pot. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving. (This dish can also be made early in the day and reheated).

Nutrition Facts : Calories 102.3, Fat 0.3, SaturatedFat 0.1, Sodium 70.4, Carbohydrate 25.3, Fiber 4.5, Sugar 8.4, Protein 1.8

ROASTED DELICATA SQUASH PURéE



Roasted Delicata Squash Purée image

Provided by Alex Witchel

Categories     side dish

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 5

2 or 3 delicata squash
2 tablespoons canola or other vegetable oil
Salt and white pepper
2 tablespoons butter
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees. Halve squash lengthwise and place on a cookie sheet, cut sides up. Rub with oil, and season with salt and white pepper to taste. Roast until flesh yields easily to the touch, 30 to 60 minutes, depending on size of squash.
  • Remove from oven and scoop out and discard seeds from central cavity. Scoop out flesh and place in a food processor. Process until very smooth. Transfer to a nonstick saucepan, place over low heat, and stir constantly until any liquid has evaporated and squash is dry, 8 to 10 minutes.
  • Transfer to a food mill and press squash through into nonstick saucepan. Stir in butter and cinnamon. Season with salt and white pepper as needed. Return to low heat just until reheated. Use immediately, or cover and refrigerate for up to 24 hours. Reheat gently before serving.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 13 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 660 milligrams, Sugar 0 grams, TransFat 0 grams

ROASTED SQUASH SOUP



Roasted Squash Soup image

This soup is quite simple to make and is a good comfort food on a cold winter's night.

Provided by dakota kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

1 ½ pounds butternut squash, halved and seeded
1 acorn squash, halved and seeded
½ small spaghetti squash, halved and seeded
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon curry powder
2 tart green apples - peeled, cored and chopped
⅔ cup sherry
5 cups vegetable broth
salt and pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
  • In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
  • Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
  • Heat over medium heat and season with salt, pepper and cayenne, to taste.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 49.5 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.3 g, Protein 4.2 g, SaturatedFat 3.7 g, Sodium 602.4 mg, Sugar 13.3 g

ROASTED SQUASH AND CARROT PUREE (FAT FREE)



Roasted Squash and Carrot Puree (Fat Free) image

My brother and I have a game each holiday where he tries to figure out which dishes prepared for our Thanksgiving table are lowfat and which are "real food." Let's see if he gets this one right. LOL. Using apple butter in this combination brings what looks like a flavorful side to the table in three simple ingredients and the dish can be prepared the day before and easily reheated. Directions are long, but it is really easy.

Provided by justcallmetoni

Categories     Apple

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 5

4 1/2 lbs acorn squash or 4 1/2 lbs butternut squash, about 2-3 large gourds
2 1/2 lbs carrots
1/2 cup apple butter, divided
1/2 teaspoon salt
pepper

Steps:

  • Preheat oven to 325 degrees F.
  • Prepare roasting pan or baking sheet with a lip with a good dose of cooking spray. Lining the pan with foil is a good time saving option here.
  • Prepare the vegetables by cutting both into 1 inch pieces. Even sizes assures even cooking and will be worth the effort.
  • With the squash, use a large chef's knife to cut the squash in half lengthwise, the scoop out the seeds. Use the knife to peel the squash. (Trimming a small amount from the bottom helps the veggie sit on the board.).
  • Peel carrots and cut into 1-inch chunks.
  • Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoon salt, and freshly ground black pepper. Place mixture on baking pan, sprinkle with 3 tablespoons water and cover with foil. Bake for 1 hour.
  • Remove foil. Add 1/2 cup water and bake for 20 minutes more.
  • Transfer vegetables to food processor and process until very smooth. This should be done in batches.
  • Transfer to medium saucepan. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving.
  • (This dish can also be made early in the day and reheated.).

Nutrition Facts : Calories 127.3, Fat 0.4, SaturatedFat 0.1, Sodium 169.2, Carbohydrate 31.9, Fiber 5.4, Sugar 8.4, Protein 2.3

WEANING RECIPE: ROASTED BUTTERNUT SQUASH & GARLIC PURéE



Weaning recipe: Roasted butternut squash & garlic purée image

This vibrant purée is so simple to make, and is a brilliant way of gently introducing your baby to a wider variety of flavours. But you can simply leave the garlic out, if you prefer

Provided by Caroline Hire - Food writer

Time 1h15m

Yield Makes about 300g (depending on size of squash)

Number Of Ingredients 3

1 small butternut squash , halved
1 garlic clove (still in its papery skin)
knob of butter or splash of milk (optional)

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Place the butternut squash cut-side up on a baking sheet. Cover with foil and roast in the oven for 45 mins, put the garlic on the tray and roast for another 15 mins or until you can easily slip a knife through the flesh of the squash. Take the garlic out if necessary.
  • Allow to cool a little, then scoop the flesh out of the squash with a spoon, discarding the seeds and skin. Squeeze the garlic out of the skin, discarding any tough bits and purée the garlic pulp together with the squash in a food processor.
  • You can add a knob of butter, or a splash of water or milk to loosen the purée.

Nutrition Facts : Calories 5 calories, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein

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