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facebook <\/a> twitter <\/a> stumbleupon <\/a> email <\/a> Sadly it’s almost mid-December and I still have a lot of winter squash to go through.\u00a0 I’ve found roasting winter squash is the best way to cook it\u00a0to retain the great flavor. It’s\u00a0almost caramelized if done right. It’s very delicious and flavorful, both served\u00a0in roasted chunks or pureed.<\/p>\n I also recently learned that there are a lot of health benefits to eating winter squash, including the following INFO SOURCE<\/a>:<\/p>\n Roasting vegetables, including winter squash, is not difficult. Let me show you step by step how to do it!<\/p>\n <Scroll all the way to the bottom for a standard printable recipe><\/span> <\/strong><\/p>\n Preheat your oven to 425\u00b0 F (218\u00b0C).<\/p>\n Carefully cut each squash in half and scoop out the seeds with a sturdy spoon.<\/p>\n Next take the squash halves and place them cut side down on a baking sheet.\u00a0 I didn’t do this here, but\u00a0a tip is to line your sheet pan with parchment paper for easier clean-up.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Roast at 425\u00b0 F (218\u00b0C) for 30-45 minutes. It’s obvious, however the smaller the squash, the less time needed to roast (and conversely for a larger squash). Use the “fork” method to test doneness. When it feels soft and you’re not forcing the fork in the squash flesh, you know it’s done. If it’s not done, don’t be afraid to place it back in the oven and check every 5 minutes or so.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Once the winter squash has passed the fork doneness test (very technical term), allow it to cool for at least 5 minutes. Then scoop out the winter squash flesh into\u00a0a bowl and reserve for processing. I had 2 full sheet trays to process, so I used a large mixing bowl. If you have only one or 2, you can just place it in the bowl of your food processor OR blender.<\/p>\n In batches (if you have enough), place the roasted winter squash in the bowl of your food processor OR blender. Blend or process until very smooth.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n If you need to, add a teaspoon of water at a time to get to the desired puree.\u00a0Just don’t be afraid to blend for a few minutes more than you think – especially if you\u2019ve overfilled your bowl (like I did).<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n It’s very smooth and creamy. It looks almost identical (if not) to pumpkin puree in a can. In fact, I pureed\u00a0substitute winter squash for pumpkin puree in all sorts of recipes. Yum! Store excess roasted winter squash in zip-top freezer bags and store in the freezer for 3-4 months.<\/p>\n Enjoy the comfort of food!<\/strong><\/span><\/p>\n ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n Printable Recipe:<\/strong><\/span><\/p>\n<\/a><\/p>\n\n
<\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\nRoasted Winter Squash & Puree<\/h2>
Print recipe<\/a>