Winter Squash Purée

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.