WINTER SQUASH PUREE
This delicious recipe for winter squash puree -- a wonderful side dish for holiday meals -- is adapted from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- Boil: Bring a large pot of water to a boil, then add 1 tablespoon salt and the squash. Return to a boil, then simmer until very soft, about 10 to 15 minutes. Drain well.
- Dry: Return squash to pot and cook over low heat, stirring, to dry squash, 1 to 2 minutes.
- Puree: Working in batches, transfer squash to a food processor. Puree with butter until very smooth, about 2 minutes. Season with salt and pepper, and serve immediately.
WINTER SQUASH PUREE
Steps:
- Preheat the oven to 375 degrees. Cut the acorn the squash in half and scoop out seeds and filaments. Set them, cut side up in a baking dish just large enough to hold them comfortably and pour hot water down sides of dish to come up about 1-inch up the squash. Bake for an hour or until entirely tender. Peel away skin and puree in food processor with maple syrup and butter; season to taste with salt, pepper and nutmeg.
WINTER SQUASH PUREE WITH TAHINI
This popular appetizer from the Middle East is a sort of sweet-tasting hummus, in which winter squash substitutes for chickpeas. This recipe is an adaptation of one by the cookbook author Clifford A. Wright.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield About 3 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees. Cover a baking sheet with foil and brush lightly with olive oil. If using butternut squash, cut the squash in half, scoop out the seeds and stringy membranes, and lay cut-side down on the foil-covered baking sheet. If using a thick slice of squash, scrape off any membranes. Bake 45 minutes to one hour, or until very soft. A knife should cut through it without resistance, and the skin should be wrinkled. Remove from the heat and allow to cool, then peel and transfer to a food processor fitted with the steel blade. Add the tahini, and puree until smooth and creamy.
- Combine the garlic and 1/2 teaspoon salt in a mortar and pestle, and mash to a paste. Add to the food processor along with the lemon juice and cumin, and blend together. Add salt to taste.
- Mound the puree in a wide bowl or on a plate. Drizzle a little olive oil over the top, and garnish with pomegranate seeds. Serve with warm pita bread.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 491 milligrams, Sugar 4 grams
TUNISIAN WINTER SQUASH PUREE
This is one of many North African spicy cooked vegetable purees typically served as a starter. The authentic dish is seasoned with harissa, the spicy hot pepper paste used widely in Tunisia and Algeria. If you can get hold of harissa easily, substitute 1 teaspoon or more to taste for the cayenne. You can serve this as an hors d'oeuvre, side dish or salad.
Provided by Martha Rose Shulman
Time 1h
Yield About 2 cups, Makes about 2 cups, serving 8 to 10 as an hors d'oeuvre
Number Of Ingredients 9
Steps:
- Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and mash with a fork, or puree in a food processor fitted with the steel blade. Stir in 2 tablespoons of the lemon or lime juice and 2 tablespoons of the olive oil.
- In a mortar and pestle, mash the garlic to a paste with the salt, and stir into the puree, along with the spices. Taste and adjust salt. Mound on a platter or in a wide bowl. Run a fork down the sides. Mix together the remaining lemon juice and olive oil and drizzle over the puree. Decorate with olives and serve with small lettuce leaves for scooping, and warm flat bread.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 120 milligrams, Sugar 2 grams
WINTER SQUASH PUREE
This easy recipe lends itself to the interpretation of whatever produce you have on hand. Acorn, buttercup, and butternut squash are particularly delicious varieties to use in this puree. Try using sweet potatoes for a slightly different taste and texture.
Provided by Cucina Casalingo
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, bring the squash, garlic, and chicken stock to a simmer.
- Cover and cook for 10-14 minutes, until the squash is tender.
- Using a food processor, puree the garlic-squash mixture with the cream and butter.
- Serve hot.
Nutrition Facts : Calories 261.2, Fat 16.1, SaturatedFat 9.6, Cholesterol 53.6, Sodium 704.6, Carbohydrate 28.5, Fiber 7.3, Sugar 5.8, Protein 4.9
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