This is a basic recipe for pumpkin (or butternut squash, acorn squash, and kabocha) puree, which can be frozen or used immediately.
Ingredients: 1 butternut squash, washed, cut in half, and seeded
Instructions: Place squash cut side down in a baking dish. Add water until it is one inch deep. Bake in a 350 degree oven until very soft. Allow to cool. Drain. Chop into rough chunks and puree in blender. (You can blend in the peel--and in fact it is full of fiber and vitamins--but make sure you remove the stem, the rough spot on the bottom, and any other blemishes that might not puree.) You may need to pulse, and also stop the blender and press everything down with a rubber spatula. Store in two cup containers for use in soups, oatmeal and anything else you can think of. Freeze if not using within a few days.
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