Wednesday, May 18, 2011

Roasted Butternut Squash Puree

This is a key ingredient in Butternut Squash Ravioli, but can also be made into soups and sauces and pretty much anything your heart desires. Enjoy and certainly comment if you have a new idea to use the puree in.

  • one large butternut squash 
  • 4T butter
  • salt and pepper
  • 1/2 C orange juice
  • honey
  • Cinnamon
  • berbere
  • splenda

  1. Preheat oven to 350
  2. Start by halving the squash lengthwise
  3. Scoop out the strings and seeds to leave a clean vegetable
  4. Rub the inside of the squash down with butter and pepper, salt, and a hunt of berbere
  5. Place the squash open side up on a baking sheet and bake for 35 minutes or until you can easily push a knife through the skin
  6. Cool the squash until you can handle holding it
  7. Scoop the flesh out of the squash into a food processor
  8. Puree the squash, juice, honey, cinnamon, splenda, and any spice to taste you like, I added some more berbere and some cajun red pepper spice
  9. Pulse until smooth, if you need you can splash more oj to make it smoother

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