My first Butternut Squash

October 15, 2007 at 9:06 pm | Posted in butternut squash puree, how to puree, spaghetti squash puree | 2 Comments

So many of the recipes from Deceptively Delicious call for Butternut Squash. Having never bought a butternut squash before, I wasn’t even sure what I was looking for. For the other butternut squash virgins out there, here’s a photo. I also picked up one of my favorites, spaghetti squash. Even though there is not a recipe using spaghetti squash in Deceptively Delicious, knowing that it is a mild tasting vegetable, I thought it might work.

My challenge for today was to cook, puree and package these vegetables.

How to puree Butternut Squash:

  1. Cut off the stem, cut the squash in half lengthwise and scrape out the seeds.
  2. Roast the halves on a cookie sheet, flesh-side down, at 400 Degrees for 50-60 minutes
  3. When the squash is cool enough to handle, scoop out the flesh and puree in a food processor until smooth.

How to puree Spaghetti Squash:

  1. Leaving the squash whole, pierce the outside with a fork about 8 to 10 times
  2. Roast the squash in a baking pan at 400 degrees for 50-60 minutes. It is done when it can be pierced with the tip of a sharp knife.
  3. When the squash is cool enough to handle, cut the squash in half lengthwise, scrape out the seeds, scoop the flesh into a food processor and puree.

How to package your purees for future use:

  1. Measure out 1/2 cup of puree
  2. Store the puree in a snack-size ziploc baggie
  3. With a sharpie marker, write the contents, date, and amount.
  4. Store in the refrigerator for up to 2 days or freeze and thaw when needed.

Why Butternut Squash and Spaghetti Squash? Because hard winter squash has vitamins A and C, beta carotene, potassium, and iron.

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