Roasted Delicata Squash Purée Recipes

ROASTED DELICATA SQUASH PURéE

Steps:

• Preheat oven to 350 degrees. Halve squash lengthwise and place on a cookie sheet, cut sides up. Rub with oil, and season with salt and white pepper to taste. Roast until flesh yields easily to the touch, 30 to 60 minutes, depending on size of squash.
• Remove from oven and scoop out and discard seeds from central cavity. Scoop out flesh and place in a food processor. Process until very smooth. Transfer to a nonstick saucepan, place over low heat, and stir constantly until any liquid has evaporated and squash is dry, 8 to 10 minutes.
• Transfer to a food mill and press squash through into nonstick saucepan. Stir in butter and cinnamon. Season with salt and white pepper as needed. Return to low heat just until reheated. Use immediately, or cover and refrigerate for up to 24 hours. Reheat gently before serving.

ROASTED DELICATA SQUASH

Steps:

• Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
• Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
• Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.

ROASTED DELICATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Drizzle olive oil into the bottom of baking dish to coat. Season squash halves with salt and pepper; arrange into baking dish with flesh side down.
• Bake in preheated oven until a fork easily pierces through the skin and flesh, about 25 minutes. Flip squash halves and roast 5 minutes more.