Best 9 Tunisian Winter Squash Puree Recipes

TUNISIAN WINTER SQUASH SALAD

Steps:

• Bring about 6 cups of water to a boil in a large pot. Then add the squash, salt and the garlic clove. Lower the heat and simmer until the squash is very tender.
• Remove the squash to a mesh strainer, and squeeze the garlic out of its skin into the strainer. Mash the two together to help get rid of excess water.
• Transfer the mixture to a large bowl and stir in the harissa, salt to taste, the coriander, lemon juice and olive oil. Taste, adjust the seasonings, then serve.

WINTER SQUASH PUREE WITH TAHINI

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.

BUTTERNUT SQUASH PUREE

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.

WINTER SQUASH PUREE

Steps:

• Preheat oven to 375 degrees. cut squash in half, scoop out seeds, brush cut surfaces with oil and set them face down on a baking sheet. Bake until very tender, about 30 to 45 minutes, depending on how large the squash is.
• While this is baking, bring the milk, cinnamon stick, cloves and garlic to a simmer. Remove from heat and let the milk infuse while squash is baking.
• When squash is done, remove it from oven and scoop out the cooked flesh which you should transfer to a food processor or blender. Strain the infused milk to remove the spices and garlic and blend infused milk with the squash to make a puree. Beat in butter if you wish and season to taste with salt and pepper. You can make this in advance and reheat in a double boiler.

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 GRATIN

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 either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 cups of pureed or finely diced squash.
• Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper.
• Beat the eggs in a large bowl and whisk in the milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top.
• Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.

PURéED WINTER SQUASH SOUP WITH GINGER

Steps:

• Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
• Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
• Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

WINTER SQUASH PUREE

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.

SQUASH PUREE

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.