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    You are in: Home / Low-cholesterol / Pureed Squash Butternut, Acorn Any Hard Winter Squash! Recipe
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    Pureed Squash Butternut, Acorn Any Hard Winter Squash!

    Pureed Squash Butternut, Acorn Any Hard Winter Squash!. Photo by Rita~

    1/7 Photos of Pureed Squash Butternut, Acorn Any Hard Winter Squash!

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Rita~'s Note:

    This process is so very easy. No peeling! Take a look! Squash is great for pureeing, roasting and baking. Once cooked and pureed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies. The skin has many nutrients so go ahead and use it. Or peel and discard. But you will never know it's in the puree. Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup, candied ginger, spices and or nuts.

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    Ingredients:

    Serves: 3

    Yield:

    cups pu ...

    Units: US | Metric

    • 1 butternut squash (as many as you want) or 1 acorn squash (as many as you want) or 1 any hard winter squash (as many as you want) or 1 pumpkin
    • 1 pinch salt

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized.
    3. 3
      Remove from oven and let cool to handle.
    4. 4
      Slice in 1/2 and remove seeds. (Discard seeds or rinse, towel dry and make my Roasted Pumpkin Seeds With a Kick from Kim! or #50958 it does work!).
    5. 5
      Puree in a Vita mix blender optional skin and flesh with a pinch of salt till smooth.
    6. 6
      Cool and place 2 cups in freezer ziplock bags. Freeze till ready to use in your favorite pie, soup, bread or sauce!

    Ratings & Reviews:

    • on January 24, 2011

      55

      I always worry about halving the winter squash before roasting it in preparation for recipes - this is the solution! Who knew you could bake it whole? Now, I have to admit, I didn't puree the skin on - I peeled it off, but that's an easy job. I made two butternut squash, and got four 1 1/2 cup baggies of pureed squash, using my food processor. This is so easy, and I can't see myself doing it any other way from her on in! I used some to make Brown Butter Spice Cake - delicious - and I can definately say that wouldn't have been made today if not for this recipe! Thanks, Rita~! Made for Veggie Swap 30 - January 2011.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2011

      55

      What?! Puree it with the skin on?! That's what I was thinking, but then I thought, hey, a little extra fiber can only be good. And so it was. I chopped off the bit of stem, the bit at the bottom, and of course removed the seeds -- but the regular food processor handled my butternut squash just perfectly - skin and all. So simple, and who would have thought...

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2010

      55

      I cooked my butternut squash this way last night and it was amazing! It sliced so easily and the seeds came out effortlessly! I'm so glad to have this trick, thanks for posting Rita!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (26)

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    Nutritional Facts for Pureed Squash Butternut, Acorn Any Hard Winter Squash!

    Serving Size: 1 (378 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 170.2
     
    Calories from Fat 3
    88%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 66.8 mg
    2%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 7.5 g
    30%
    Sugars 8.3 g
    33%
    Protein 3.7 g
    7%

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