55 minutes
A comforting and sweet winter squash purée that is perfect for cold days.
Winter Squash, Halved and seeded
0 lb
Olive Oil, Drizzled
tablespoons
Unsalted Butter, Melted
tablespoons
Salt, Pinch
teaspoons
Cream, Stirred in
0.25 fluid ounces
Ripe Pear, Diced
each
Sage Leaves, Fried
0 oz
1. Prepare and Roast Squash
Preheat the oven to 350°F. Cut the winter squash in half and scoop out the seeds. Place the squash halves on a baking sheet, cut-side up, and line the sheet with oil or parchment paper. Roast until the squash is tender and easily pierced with a fork, which may vary based on the squash type.
2. Purée Squash
After baking, allow the squash to cool until it's comfortable to handle. Scoop the tender flesh into a bowl and purée using a food mill, potato masher, or a sturdy spoon until smooth.
3. Season and Enhance
Season the purée with a drizzle of olive oil or a pat of butter and a pinch of salt. For a richer texture, stir in a splash of cream. Optionally, fold in some diced ripe pear for added sweetness and texture.
4. Garnish and Serve
Garnish the winter squash purée with a few fried sage leaves and serve warm.
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