2-pound butternut, buttercup or acorn squash
- Preheat oven to 400°F. Brush a rimmed baking sheet with oil.
- Cut squash in half and scrape out seeds and membranes. Place the squash, cut-side down, on the prepared baking sheet. Bake until soft, 35 to 45 minutes for buttercup or acorn squash, 40 to 50 minutes for butternut. Let cool slightly.
- Scoop the squash flesh into a food processor. Pulse until smooth. For a chunkier texture, mash squash with a potato masher.
Squash Options: Fresh winter squash can be difficult to peel and cut. To soften the skin slightly, pierce squash in several places with a fork. Microwave on high for 45 to 60 seconds, heating it just long enough to slightly steam the skin, not actually cook the flesh. Easier still, buy ready-peeled squash in season or frozen pureed squash.
Makes: about 2 cups puree
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat0 g
- Cholesterol0 mg
- Carbohydrates20 g
- Protein2 g
- Sodium8 mg
© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to