I improvised this recipe. I borrowed the idea from a potato purée and figured that adding squash would be worth the gamble.Purée is a cooked or roasted vegetable/fruit that’s been grounded,pressed,blended,or sieved to the consistency of a soft creamy paste or a thick sauce. Squash is one of my favorite root vegetables. I use them to make soups,souffles,quiches, and in this case; purees. I used acorn squash but feel free to use any winter squash of your choice.
You will need :
- 4 acorn squashes halved and seeded
- 3 large zucchini washed and sliced
- Olive oil for drizzling
- 2 tbsp of Earth Balance or Mazola Lite margarine
- 1/2 of soy milk
- 1/2 tsp of salt
- 1/4 of grounded black pepper
- pinch of nutmeg
Preheat your oven to 400 degrees F. Line squash and zucchini in a baking sheet. Drizzle with olive oil. Season with salt and pepper. Roast for an hour till squashes are soft and completely cooked through. Allow it to cool at room temperature. Remove flesh of the squash from the shell.Place squash, zucchini and margarine in a food processor or blender. Slowly add soy mix and puree till desired thickness. Add nutmeg and stir. Serve hot.
Yields about 4 to 6 servings