Pureed Roasted Winter Squash

Try this roasted puree as a ravioli filling or a simple side dish.

Makes about 2 cups puree

ACTIVE TIME: 10 minutes

TOTAL TIME: 55 minutes

EASE OF PREPARATION: Easy

• Canola oil
• 1 2-pound butternut, buttercup or acorn squash

1. Preheat oven to 400°F. Brush a rimmed baking sheet with oil.
2. Cut squash in half and scrape out seeds and membranes. Place the squash, cut-side down, on the prepared baking sheet. Bake until soft, 35 to 45 minutes for buttercup or acorn squash, 40 to 50 minutes for butternut. Let cool slightly.
3. Scoop the squash flesh into a food processor. Pulse until smooth. For a chunkier texture, mash squash with a potato masher.

NUTRITION INFORMATION
Per 1/2-cup serving: 77 calories; 0g fat (g sat, g mono); 0mg cholesterol; 20g carbohydrates; 2g protein; 5g fiber; 8mg sodium; 547mg potassium.
Nutrition bonus: Vitamin A (430% daily value), Vitamin C (50% dv), Potassium (16% dv).
1 Carbohydrate Serving(s)
Exchanges: 1/2 cup = 1 vegetable

Squash Options:

Fresh winter squash can be difficult to peel and cut. To soften the skin slightly, pierce squash in several places with a fork. Microwave on high for 45 to 60 seconds, heating it just long enough to slightly steam the skin, not actually cook the flesh. Easier still, buy ready-peeled squash in season or frozen pureed squash.

DISCLAIMERS
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.