Pumpkin or Winter Squash Puree
Easy, versatile and useful, leftovers can fill ravioli, turn into a soup, or be added to muffins, breads, biscuits, and waffles.
Preheat oven to 375 degrees F. Halve, seed, and bake 3 pounds of pumpkin or winter squash until tender, about 30 to 40 minutes. Scrape the flesh away from the skin, then beat until smooth with a large wooden spoon. (If flesh is stringy, use a food processor or food mill.)
Use puree in this unseasoned form for baked goods.
For a side dish, stir in butter to taste and season with salt and pepper. Enrich with grated Swiss cheese. Flavor with extra virgin olive oil, or dark sesame oil, or mix in sautéed onions.
Makes about 2 cups.
From www.mariquita.com reprinted from “Vegetarian Cooking for Everyone,” by Deborah Madison.