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Caption: How to make ROASTED SQUASH PURÉE
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Caption: Step One Select a firm winter squash and cut it in half horizontally. Butternut, kabocha, red kuri, cheese pumpkins and Hubbard squash all work well.
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Caption: Step Two Coat the squash halves (inside and out) with a couple of tablespoons of olive or coconut oil and place them cut side down on a baking sheet. No need to remove the seeds before baking. Pour a couple of tablespoons of water onto the baking sheet too.
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Caption: Step Three Bake the squash at 350 degrees until soft and a fork slides into the squash flesh easily, 35-60 minutes depending on the size of the squash. Add more water to the baking sheet as the squash bakes if the juices seem to be burning.
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Caption: Step Four Carefully flip over the squash halves and let them sit until they are cool enough to handle.
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Caption: Step Five Scoop out the seeds and discard. Then scoop the flesh into a food processor. Blend until very smooth.
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Caption: Step Six Spoon the purée into a strainer set over a bowl. Let the purée drain for 2 hours to remove any excess moisture.
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Caption: Use the purée for all of your fall cooking and baking that calls for canned pumpkin. Enjoy!
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