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LOCATION: Recipes >> Vegetables >> Squash Puree 01

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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

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