Best 5 Winter Squash Puree Recipes

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In the realm of culinary delights, winter squash puree stands out as a versatile and delectable dish that has captured the hearts of food enthusiasts worldwide. This puree, crafted from the finest seasonal squash, offers a symphony of flavors that range from sweet and earthy to subtly nutty. Its velvety texture and vibrant hue make it a feast for both the palate and the eyes. Whether you seek a comforting side dish, a hearty soup, or an indulgent dessert, this article presents a tantalizing collection of winter squash puree recipes that will elevate your culinary repertoire to new heights. From classic preparations to innovative twists, these recipes cater to every taste and skill level, ensuring an unforgettable culinary journey.

**Recipes:**

1. **Classic Winter Squash Puree:**
This timeless recipe showcases the inherent flavors of winter squash in their purest form. Roasted squash is blended until smooth, creating a velvety puree that can be enjoyed on its own or paired with savory or sweet accompaniments.

2. **Roasted Garlic and Herb Winter Squash Puree:**
This elevated version of winter squash puree introduces roasted garlic and a blend of aromatic herbs, adding a layer of complexity and depth of flavor. The result is a puree that is both comforting and sophisticated.

3. **Curried Winter Squash Puree:**
For those who enjoy a touch of spice, this curried winter squash puree is a true delight. A blend of warm spices, such as cumin, coriander, and turmeric, dances on the palate, creating a harmonious balance of flavors.

4. **Winter Squash and Sweet Potato Puree:**
This recipe combines the natural sweetness of winter squash with the vibrant color of sweet potatoes. The result is a vibrant puree that is packed with nutrients and bursting with flavor.

5. **Winter Squash and Apple Puree:**
This unique puree brings together the sweetness of winter squash and apples, creating a harmonious blend of flavors. A hint of cinnamon and nutmeg adds a touch of warmth, making this puree a perfect accompaniment to pork or poultry dishes.

6. **Winter Squash and Pear Puree:**
This elegant puree pairs winter squash with ripe pears, resulting in a smooth and subtly sweet puree. A touch of honey and a sprinkling of chopped walnuts add a touch of sophistication and texture.

7. **Winter Squash and Carrot Puree:**
This vibrant puree combines the earthy sweetness of winter squash with the natural sweetness of carrots. A hint of ginger and a touch of orange zest add a refreshing brightness to this classic combination.

8. **Winter Squash and Pumpkin Puree:**
This autumnal puree combines the best of both worlds, bringing together the rich flavors of winter squash and pumpkin. A blend of spices, including cinnamon, nutmeg, and cloves, creates a warm and inviting aroma that fills the kitchen.

9. **Winter Squash and Spinach Puree:**
This healthy and flavorful puree incorporates the goodness of spinach into the classic winter squash puree. The result is a vibrant green puree that is packed with vitamins and minerals.

10. **Winter Squash and Feta Puree:**
This Mediterranean-inspired puree combines the creamy texture of winter squash with the tangy flavor of feta cheese. A drizzle of olive oil and a sprinkle of fresh herbs add a touch of elegance and sophistication.

Let's cook with our recipes!

WINTER SQUASH PUREE



Winter Squash Puree image

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

4 pounds butternut, kabocha, or hubbard squash, peeled, seeded, and chopped into 1-inch pieces
Coarse salt and freshly ground black pepper
1/2 cup (1 stick) unsalted butter

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



Winter Squash Puree image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

2 pounds winter squash such as Acorn, Hubbard or Butternut
Vegetable oil
1 cup evaporated skim or low fat milk
3 inch piece cinnamon stick
4 whole cloves
1 clove garlic
2 tablespoons butter
Salt and freshly ground black pepper

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 WITH TAHINI



Winter Squash Puree With Tahini image

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

2 1/2 pounds winter squash, like butternut
1/3 cup sesame tahini, stirred if the oil has separated out
2 large garlic cloves, halved, with green shoots removed
Salt to taste
2 to 4 tablespoons freshly squeezed lemon juice, to taste
1/2 teaspoon cumin seeds, lightly toasted and ground
Pomegranate seeds for garnish
extra virgin olive oil for garnish

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

SPICED WINTER SQUASH PUREE WITH ROASTED GARLIC



SPICED WINTER SQUASH PUREE WITH ROASTED GARLIC image

Categories     Side     Vegetarian     Squash

Yield 4 servings

Number Of Ingredients 12

2 1/2 pounds winter squash, such as kabocha or butternut
1/2 teaspoon olive oil
1 head garlic
1 tablespoon unsalted butter
3/4 teaspoon salt
Tunisian Spice Mix (optional)
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground cumin seed
1/4 teaspoon ground caraway seed
pinch cayenne
1 to 2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 350'. Cut the squash in half and scoop out the seeds. Brush lightly with olive oil and place cut-side-down on a heavy baking sheet. Sprinkle two tablespoons of water onto the pan. Pull the loose papery skin off the garlic, keeping the head intact, and wrap it in a sheet of foil. Place the baking sheet and the foil packet in the oven and bake 40 to 50 minutes, until the squash is puree tender and the garlic gives when the package is pressed. Set aside until cool enough to handle, about 20 minutes. With a spoon, scoop the flesh out of the squash into the bowl of a food processor. Separate the garlic cloves and squeeze the soft pulp into the work bowl. Process the mixture to a fine puree, then add the butter or cream and salt to taste. Make the Tunisian Spice Mix, if desired. Combine the spices in a small bowl. Add half the spice mix to the puree, then taste, adding more spice if desired and fresh lemon juice to lift the flavors. Adjust the seasoning.

TUNISIAN WINTER SQUASH PUREE



TUNISIAN WINTER SQUASH PUREE image

Yield 2 cups

Number Of Ingredients 9

2 pounds winter squash, such as kabocha or butternut
2 tablespoons plus 1 teaspoon fresh lemon or lime juice
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 to 2 garlic cloves (to taste), peeled, halved, green shoots removed
1/2 teaspoon salt (more to taste)
1 teaspoon freshly ground caraway seeds
3/4 teaspoon freshly ground coriander seeds
1/8 to 1/4 teaspoon cayenne, to taste
Small Romaine lettuce leaves and imported black olives for garnish

Steps:

  • 1. 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. 2. 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. Yield: Makes about 2 cups, serving 8 to 10 as an hors d'oeuvre Advance preparation: This is best freshly made. It keeps for about 3 days in the refrigerator, though it becomes more pungent.

Tips:

  • Choose the right squash: For the best flavor and texture, choose a winter squash that is ripe and heavy for its size. Look for squash with a deep, matte color and no blemishes or soft spots.
  • Roast the squash: Roasting the squash brings out its natural sweetness and caramelizes the edges. To roast the squash, preheat the oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 45-60 minutes, or until the squash is tender when pierced with a fork.
  • Puree the squash: Once the squash is roasted, let it cool slightly before handling. Scoop the flesh out of the squash and place it in a food processor or blender. Puree the squash until it is smooth and creamy. You can add a little bit of water or broth to help the squash puree more easily.
  • Season the puree: Once the squash is pureed, season it to taste with salt, pepper, and other spices. You can also add herbs, such as rosemary, thyme, or sage, for extra flavor.
  • Use the puree: Winter squash puree can be used in a variety of dishes, such as soups, stews, casseroles, and baked goods. It can also be used as a spread or dip.

Conclusion:

Winter squash puree is a versatile and delicious ingredient that can be used in a variety of dishes. It is a good source of vitamins, minerals, and fiber. With its sweet and nutty flavor, winter squash puree is a great way to add flavor and nutrition to your meals.

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