Roasted Delicata Squash Purée
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 or 3delicata squash
- 2tablespoons canola or other vegetable oil
- Salt and white pepper
- 2tablespoons butter
- ½teaspoon ground cinnamon
Nutritional analysis per serving (4 servings)
221 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 2 grams protein; 660 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
The advantage of the delicata squash as a winter squash is that peeling is unnecessary. Why "scoop out the flesh"? Why not just puree the whole thing?
Fred, yes, I agree, delicata skin is absolutely edible. No need to scoop out the flesh. More vitamins and fiber, less work.
The advantage of the delicata squash as a winter squash is that peeling is unnecessary. Why "scoop out the flesh"? Why not just puree the whole thing?
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