To the uninitiated, winter squash can be a bamboozling vegetable. Sure, it tastes delicious, but being so hard and often so funny-looking, it’s a bit intimidating whole. The first time I got one home, I felt like I was working with a tree stump. How was I going to get to all of that delicious flesh in the middle? Machete? Chainsaw? Actually, a good sharp chef’s knife is all you need, and if you don’t want to go there, most supermarkets now sell precut squash. I don’t mind the work, because of the wonderful reward—a succulent, sweet, yum-alicious treasure that, when pureed and roasted, tastes like candy. Really! If you’ve ever worked with a pumpkin, taking on squash isn’t all that different. Only there’s no trick here, just treat. (Personally, I’m a fan of cutting squash in half lengthwise then prebaking it so I can easily scoop out the middle, but that’s just me.)
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2
Toss the squash with the olive oil, cinnamon, ginger, and 1/4 teaspoon of salt until the squash is well coated, then spread it in a single layer on the prepared pan. Roast for 25 to 30 minutes, until soft and tender.
Step 3
Transfer the squash to a food processor, add the maple syrup, nutmeg, and a pinch of salt, and process until smooth and creamy. Do a FASS check. If you think it needs a little extra punch, try adding 1 teaspoon of fresh lemon juice.
variation
Step 4
If you don’t feel like dealing with a butternut squash, replace it with 3 carrots and 3 parsnips, chopped into 1-inch pieces.
storage
Step 5
Store in an airtight container in the refrigerator for 3 days.
nutrition information
Step 6
(per serving)
Step 7
Calories: 160
Step 8
Total Fat: 7.2g (1.1g saturated, 5g monounsaturated)
Step 9
Carbohydrates: 25g
Step 10
Protein: 2g
Step 11
Fiber: 4g
Step 12
Sodium: 155mg
