It is easier to bake a large squash or pumpkin in the oven. A small two-pound pumpkin, however, cooks faster in a microwave oven. Homemade purées tend to be bright yellow-orange, rather than the orange color of most canned pumpkin. Each squash has its own unique flavor. Makes about 2 cups purée.
Ingredients
- About 2 pounds butternut or acorn squash or small sugar pumpkin
Directions
Cut the squash in half and scrape out the seeds and fibers.
Oven Directions: Preheat oven to 350 degrees. Place the squash, cut side down, on a large, shallow baking pan. Bake, uncovered, for 50 to 70 minutes, or until the squash is fork tender. Let cool.
Microwave Directions: Cut the squash halves into 1-inch slices or 1/4-pound chunks. Peel if desired. Place, cut side down, in a microwave-safe dish. Cover with the lid or vented heavy-duty plastic wrap. Microwave at high (100%), for 15 minutes, or until the meat is fork tender, rearranging the squash once. In general, allow 7 to 10 minutes microwaving time per pound. Let cool.
To make the purée: Drain off any liquid and scoop the pulp from the skins. Purée the pulp in a food processor or blender, pulsing on and off until smooth. Or mash thoroughly with a potato masher or pass through a food mill. Place the purée in a strainer and allow it to drain for at least 30 minutes, or until it is as thick as canned purée or mashed potatoes. (Purée can be refrigerated, covered, for up to 2 days or frozen, well wrapped, for several months. The most convenient size container is 1/2 cup.)
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Submitted 7/10/06.
Source: Zucchini, Pumpkins & Squash
Submitted By: b smith
Two-Way Winter Squash Puree