Roasted Winter Squash Puree

Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001 by Sally Schneider.

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.

Preheat the oven to 400°F. Cut a 2 1/2 pound winter squash in half and scoop out the seeds. Using a slightly dampened brush, brush lightly with olive oil, and place cut-side down on a heavy baking sheet. 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. 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.

Fall Menu for A Splendid Table

Bruschetta of Wild Mushrooms
Herb-Scented Tuscan Pork Roast
Roasted Winter Squash Puree
Rustic Rosemary Apple Tart

On the day even non-cooks are busy in the kitchen, The Splendid Table team is ready to help on-air and online. We've also collected all our Thanksgiving Recipes in one place.

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