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LOCATION: Recipes >> Vegetables >> Squash - Puree

Print this Recipe    Squash - Puree

3 lb squash

Method One: Place squash halves, flesh side up, in roasting pan. Pour
in enough water to come 1 inch up side of pan. Bake in 400 F oven for
30 to 60 minutes or until tender. Scrape flesh from shell. Let cool.
Puree in food processor.

Method Two: For easy-to-peel varieties, peel, seed and cube. Steam for
10 to 12 minutes or until tender.

Method Three: Halve and scoop out seeds and fibrous strings. Place flesh
side down, on glass plate or pan. Cover with plastic wrap. Microwave on
high for time given below:

Hubbard 1-1/2 lb chunks for 10 minutes;
Acorn 8 to 10 minutes;
Buttercup 8 to 10 minutes;

Butternut 10 to 12 minutes;

Spaghetti 15 minutes (flesh side up);

Delicata 6 to 8 minutes;

Sweet Dumpling 6 to 8 minutes;
Turban 6 to 8 minutes.
Yield: 4 cups
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Squash - Applesauce and Cinnamon

4 cups squash puree
1 cup applesauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon

In saucepan over medium heat, combine puree, applesauce, salt, pepper and
cinnamon; cook, stirring for about 8 minutes or until heated through.
Yield: 4 servings
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Squash - Cheesy Squash Gratin

4 cups squash puree
4 oz light cream cheese; cubed
1/2 teaspoon salt
1/2 cup fresh breadcrumbs

In saucepan over medium heat, combine puree, cream cheese and salt; cook,
stirring for about 8 minutes or until smooth and heated through. Spoon
into 6-cup casserole. Sprinkle evenly with bread crumbs and broil until
golden brown.
Yield: 4 servings
-----

Squash - Chive Jalapeno

4 cups squash puree
2 tablespoons fresh chives; snipped
1 teaspoon jalapeno pepper; finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper

In saucepan over medium heat, combine puree chives, jalapeno, salt and
pepper; cook, stirring occasionally, for about 8 minutes or until heated
through.

Yield: 4 servings
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Squash - Honey Ginger

2 tablespoons liquid honey
1/2 teaspoon gingerroot; grated
4 cups squash puree
1/2 teaspoon salt; grated
1 pinch pepper

In saucepan over medium heat, stir together honey and ginger. Stir in
puree, salt, and pepper; cook, stirring for about 8 minutes or until
heated through.
Yield: 4 servings
-----

Squash - Mildly Moroccan

2 tablespoons butter
1 teaspoon orange rind; grated
1 teaspoon cumin
1 teaspoon dried thyme
3/4 teaspoon salt
4 cups squash puree

In saucepan over medium heat, melt butter; heat orange rind, cumin, thyme
and salt, stirring for 1 minute. Add puree; cook, stirring occasionally,
for about 8 minutes or until heated through.
Yield: 4 servings

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