Roasted Delicata Squash Purée

Ingredients

• 2 or 3 delicata squash
• 2 tablespoons canola or other vegetable oil
• Salt and white pepper
• 2 tablespoons butter
• ½ teaspoon ground cinnamon

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    400 calories; 25 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 6 grams dietary fiber; 0 grams sugars; 3 grams protein; 30 milligrams cholesterol; 14 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 4 servings

Preparation

1. Preheat oven to 350 degrees. Halve squash lengthwise and place on a cookie sheet, cut sides up. Rub with oil, and season with salt and white pepper to taste. Roast until flesh yields easily to the touch, 30 to 60 minutes, depending on size of squash.
2. Remove from oven and scoop out and discard seeds from central cavity. Scoop out flesh and place in a food processor. Process until very smooth. Transfer to a nonstick saucepan, place over low heat, and stir constantly until any liquid has evaporated and squash is dry, 8 to 10 minutes.
3. Transfer to a food mill and press squash through into nonstick saucepan. Stir in butter and cinnamon. Season with salt and white pepper as needed. Return to low heat just until reheated. Use immediately, or cover and refrigerate for up to 24 hours. Reheat gently before serving.