Winter Squash Puree

This recipe is easy and delicious! It is the featured recipe for our winter squash fact sheet, which is part of our Feed a Family, Support a Family Farm program. Adapted from the book Good and Cheap by Leanne Brown.

INGREDIENTS

• 1 Tbsp. butter, plus more for pan
• 1 butternut, kabocha, acorn, delicata or other winter squash (except spaghetti squash)
• 3 cloves garlic
• salt and pepper, to taste

INSTRUCTIONS

1. Preheat oven to 400F. Butter a baking sheet.
2. Slice squash in half using a big, sharp knife. Scoop out the seeds and strings. Set the halves face down on the sheet.
3. Bake in oven until a knife poked into the squash goes through easily, about 30-40 minutes.
4. Melt butter in a pan over medium head. Add the garlic and sauté about 2 minutes. Remove from heat.
5. Scoop the squash into a large bowl with garlic, butter from pan, and any other add-ons*. Stir until smooth.
6. Taste and salt and pepper as needed.

*Optional add-ons: yogurt or sour cream, brown sugar and cinnamon, finely chopped chilis, curry powder, raisins, sage