Roasted Winter Squash Puree: Fall Menu for A Splendid Table
Prep time: 10 min
Cook time: About 45 min
Total time: 55 min
Yield: Makes about 2 1/2 cups; serves 4
Roasted winter squashes also make wonderful purees, an unexpected alternative to mashed potatoes; they have such a fine texture and rich flavor that no additional fat is necessary. You can flavor the puree simply with salt and pepper, or any other sweet spices, like nutmeg, cinnamon, or cloves.
From Fall Menu for A Splendid Table, September 2002
Ingredients
- 2 1/2 pound winter squash
- Olive Oil
- 1 tablespoon of water
- 1 to 2 teaspoonsfresh lemon juice
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Instructions
- 1. Preheat the oven to 400°F. Cut a 2 1/2 pound winter squash in half and scoop out the seeds.
- 2. Using a slightly dampened brush, brush lightly with olive oil, and place cut-side down on a heavy baking sheet.
- 3. Sprinkle 1 tablespoon water onto the pan. Bake for 30 minutes, then turn the squash over and bake for 15 minutes longer, or until the flesh is tender.
- 4. With a spoon, scoop the flesh into the bowl of a food processor. Process to a smooth puree, about 1 minute. Stir in desired seasoning then taste, adding more if desired and 1 to 2 teaspoons fresh lemon juice.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
