Winter Squash Puree
A simple technique to prepare for using as an ingredient in other recipes, winter squash puree. We’ve prepared sweet pumpkin, the kind used for pumpkin pies and kabocha squash.
Kabocha squash in also known as Japanese Pumpkin for is similarity to pumpkin used for baking. The texture and flavour is sweet and creamier than pumpkin. I have used it instead as a vegan cheese sauce for macaroni and cheese or nachos and kabocha squash vegan creme brulee. These are just some of the alternatives you can use winter squash puree for. Since it is creamier, we barely had to puree it.
Of course, pumpkin is easily made into pumpkin recipes, like our very popular vegan deep dish pumpkin swirl pie. Although, I used canned pumpkin puree, rather than homemade puree in the recipe due to season. When making pumpkin puree for pies, keep in mind the variety of squash you are using. Sweet pumpkin is used for pumpkin recipes, its sweeter, smaller and denser than the kind used for carving a halloween. I have also heard of a cheese pumpkin variety that can be used but I haven’t seen it locally.
Other winter squash include butternut, buttercup, acorn, spaghetti and plenty more. We used butternut in our Roasted Butternut Squash Soup. We prepared the squash by roasting and seasoning it first, so this technique has variations.
Winter Squash Puree
Equipment
- baking sheet
- knife
- oven
Materials
- 1-3 winter squash, we used sweet pumpkin and kabocha
Instructions
- Cut squash in halves or quarters.Lay on baking sheet, meat side up
- Bake in oven a 350° F for 1 hour
- Allow to cool. You can cover them to prevent drying out and place in fridge
- Peel off skin. or scoop out with a spoon.
- Place squash in blender and puree.
- Portion in freezer safe bags. Freeze until needed.
