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[This recipe is part of Sally Schneider's fall menu, which includes Bruschetta of Wild Mushrooms, Herb-Scented Tuscan Pork Roast, Roasted Winter Squash Puree and Rustic Rosemary-Apple Tart.]
Roasted winter squashes also make wonderful purees, an unexpected alternative to mashed potatoes; they have such a fine texture and rich flavor that no additional fat is necessary. You can flavor the puree simply with salt and pepper, or any other sweet spices, like nutmeg, cinnamon, or cloves.
Ingredients
2 1/2 pound winter squash
Olive Oil
1 tablespoon of water
1 to 2 teaspoons fresh lemon juice
Instructions
1. Preheat the oven to 400°F. Cut a 2 1/2 pound winter squash in half and scoop out the seeds.
2. Using a slightly dampened brush, brush lightly with olive oil, and place cut-side down on a heavy baking sheet.
3. Sprinkle 1 tablespoon water onto the pan. Bake for 30 minutes, then turn the squash over and bake for 15 minutes longer, or until the flesh is tender.
4. With a spoon, scoop the flesh into the bowl of a food processor. Process to a smooth puree, about 1 minute. Stir in desired seasoning then taste, adding more if desired and 1 to 2 teaspoons fresh lemon juice.
Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001).
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