roasted winter squash puree

26 Sep

preheat oven to 350. cut the squash in half and scoop out the seeds (and save them for roasting!). Bake cut-side down for 45-60 minutes, or until the outside is easily pierced with a fork. Scoop out the insides – or remove the peel, whichever is easiest – and puree in a food processor until smooth. At this point, the squash can be reserved for using in pies/baked goods/anything calling for canned pumpkin.

To make a sweet side dish – puree with orange juice, cinnamon, nutmeg, ginger and brown sugar/agave/maple syrup and margarine/oil to taste. Sprinkle with a touch of cinnamon and sugar and bake again if desired.

For a savory side dish – add carmelized onions, garlic, curry powder, margarine/oil and/or salt and pepper to taste.

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