Roasted Squash Puree

Roasted Squash Puree 

Roasted squash puree can be substituted for canned pumpkin in any recipe. You can make a large batch and freeze it to use whenever you need.

  • 1 winter squash, any variety (butternut, acorn, delicata, buttercup, hubbard, red kuri, cushaw, etc)

Preheat oven to 400. Slice the squash in half in whatever way is easiest. Using a large spoon, scoop out the seeds and pulp. Save the seeds for toasting.

Place squash halves cut side down on a baking sheet. Roast until completely tender, about 90 minutes (timing will depend on the size of your squash). Allow to cool.

When cool, scoop the squash flesh away from the skin and place it in a bowl. Using a fork, mash the squash until it is fairly smooth. If desired, you could use a food processor, but a fork usually does the job well.

Use as you would canned pumpkin. Freeze for later use if desired.

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