One of my favorite things about the autumn season is the arrival of squash in all shapes and sizes. This year we grew acorn squash in our garden, and we now have several hanging out in our basement cold storage pantry. I'm particularly a fan of squash with thin skins (such as acorn and kabocha) as they don't require peeling since the skin is perfectly edible.
Awhile back D and I enjoyed a Stoney Acres farm pizza with a squash sauce, blue cheese, apples, and bacon, and I've been dreaming about that pizza ever since. The first step to making that pizza is making a roasted butternut squash sauce. And the first step to making that sauce is roasting a butternut squash. Following are instructions to make a roasted butternut squash puree. Note: the roasted butternut squash pieces would make a delicious side dish on their own; as would the butternut squash puree. This week I'll share a few more ways that you can use this roasted butternut squash puree.
makes about 3 cups
1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried rubbed sage
fine sea salt and freshly ground black pepper
5 cloves garlic, peel on
1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil and set aside.
2. Use a sharp knife to trim both ends off of the butternut squash. Carefully peel the squash. Then slice the squash in half horizontally, separating the bulb from the neck. Then cut each piece in half vertically. Cut the neck piece into 1-inch pieces. Use a spoon to scoop out the seeds and pulp from the bulb end, then cut into 1-inch pieces.
3. Place the squash pieces into a large bowl. Add the olive oil and dried rubbed sage and toss to combine. Season generously with salt and pepper and toss again. Turn the seasoned squash out onto the prepped baking sheet. Scatter the unpeeled garlic cloves onto the baking sheet.
4. Roast the squash in the oven for 40 minutes, or until tender, flipping the squash after 20 minutes.
5. Remove the squash from the oven and let cool slightly. Carefully remove the peels from the garlic.
6. Serve the squash as-is or place the roasted squash and garlic into a food processor and puree until smooth. Again, the pureed squash could be served as as-is, or the puree could be used in additional recipes, such as butternut squash pasta sauce, coming soon.
(adapted from this Martha Stewart recipe)