Winter Squash Puree

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 pounds winter squash such as Acorn, Hubbard or Butternut
  • Vegetable oil
  • 1 cup evaporated skim or low fat milk
  • 3 inch piece cinnamon stick
  • 4 whole cloves
  • 1 clove garlic
  • 2 tablespoons butter
  • Salt and freshly ground black pepper
Directions
  • Preheat oven to 375 degrees. cut squash in half, scoop out seeds, brush cut surfaces with oil and set them face down on a baking sheet. Bake until very tender, about 30 to 45 minutes, depending on how large the squash is.

  • While this is baking, bring the milk, cinnamon stick, cloves and garlic to a simmer. Remove from heat and let the milk infuse while squash is baking.

  • When squash is done, remove it from oven and scoop out the cooked flesh which you should transfer to a food processor or blender. Strain the infused milk to remove the spices and garlic and blend infused milk with the squash to make a puree. Beat in butter if you wish and season to taste with salt and pepper. You can make this in advance and reheat in a double boiler.


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    Recipe courtesy of Ina Garten