Vegetables: Squash Puree 01 by Recipe Cottage

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	Squash Puree 01

		Squash - Puree Yield: 4 cups 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 Squash - Applesauce and Cinnamon Yield: 4 servings 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. Squash - Cheesy Squash Gratin Yield: 4 servings 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. 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 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