Steamed Squash Puree Recipes

Steps:

• Bring 2 inches water to a boil in a large pot fitted with a steamer basket (or colander). Add squash. Cover and steam until soft, 15 to 20 minutes. Let cool completely. If using acorn or kabocha, scoop out flesh and discard skins.
• Puree steamed squash in a food processor until smooth. (If using kabocha, add 1/4 cup water before processing, then adjust until consistency is smooth.) Use immediately, or store in refrigerator up to 3 days or freeze up to 1 month; thaw in refrigerator before using.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
• Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
• Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.

Steps:

• Combine sliced squash & chopped onion in a wire steamer basket, place over gently boiling water. Cover, & let steam.
• 10-12 minutes, until squash is fork-tender. Remove squash and onion to a large serving dish.
• Immediately stir in margarine, pepper, and sugar. Serve hot.

Steps:

• Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.

Steps:

• Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.

Steps:

• Preheat oven to 350 degrees. Halve and seed squash. Lay cut side down on baking sheet.
• Bake until very soft, about an hour. Turn cut side up, and let sit until cool enough to handle. Scrape flesh into blender or food processor. Add butter to taste, and puree until smooth. Season with salt and pepper. Add honey to taste if desired. Stir in thyme and hot pepper. Reheat over very low heat, stirring constantly. Serve hot.

Steps:

• Slice one medium yellow squash and one medium zucchini (Will be about 1 1/2 cups of each).
• Place squash, zucchini, butter and water into a 12-inch sauce pan with lid or a large pot with lid on medium heat and allow to steam. Stir every 5-10 minutes. (NOTE: Margarine may be substituted for butter to reduce fat.).
• Allow to steam until sliced squash and zucchini is soft. Salt to taste.
• Other spices, like pepper, chilli powder, etc. may be added for extra flavor.