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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...
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.
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!
This is a GREAT technique! I grew butternuts in my garden this year and was wondering what to do withthem. I roasted 3 of them at the same time. Super easy! I pureed them skin and all in my food processor. It was quick and the skin blended right in! I froze them in 2 c. increments. This will be great for soups and breads! Thanks so much for the great tip!
Hey, lady! Lady! Thanks for the tip!!!
Are you kidding me with this??? Who knew that you could just put a pumpkin in the oven and it would be ready in an hour. For goodness sakes, I will never buy pumpkin in a can again! I used 2 small pumpkins which must have been 2 different varieties (one from the local patch and one from my coop organic box) because 1 had a super soft skin and I could puree it and the other was harder than a rock (and when I cut it open the pumpkin just fell off the skin into the center which was very cool). Thanks for posting!!
This was wonderfully easy! I just mashed ours with a fork instead of pureeing it. Really good.
This was so easy. I actually didn't use the skin because I only have a food processor and wasn't sure if the old thing could puree it small enough. I put 5-7 squash on a cookie sheet and do this...sometimes it takes a bit longer. I freeze it in different size amounts and use it anywhere pumpkin or squash is called for. I also use it as a fat substitute (like applesauce) it works very well in any baked goods I have ever used it in. If you grow squash in your garden and have a great crop this is a sneaky way to use it without everybody saying "not again".
Great idea! And for those who love pumpkin pie, winter squash is so close to it, you can easily make pies & muffins with it. Thanks for the baking tips.
Thank you, thank you, thank you...My neighbor brought over 5 acorn squash and I really didn't want to even cut them in half. I just wanted to put them on a tray in the oven and bake them. Your recipe gave me the confidence to do just that! I didn't puree the skins (it seemed like that would work better with butternut squash). I made Kittencal's Delicious Acorn Squash Soup(71141)--yum!