Did you know that the pumpkin purée you buy in a can isn't usually made out of those gorgeous orange round pumpkins? They are most often made from Blue Hubbard winter squash. So, for my winter squash cooking demo at Earthbound Farm this weekend, I was excited to get my hands on one that was grown right there.
LEARN THIS PROCESS! This recipe includes a process for roasting a Blue Hubbard winter squash. You can substitute any winter squash that you have. BE CREATIVE...COOK FEARLESSLY!
Ingredients
Blue Hubbard winter squash (or whatever you have)
olive oil
Also needed: baking sheet, parchment paper, mixing bowl, potato masher
Procedure
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Slice your squash in half, from stem to base. Scoop out the seeds and strings. Drizzle the cut sides and hollow with olive oil. Place the squash cut-side down on the prepared baking sheet.
Roast in the oven to 60 to 75 minutes. You should be able to press the squash easily with your fingers. Remove the sheet from the oven and let the squash come to room temperature. It will continue to steam as it sits.
Scoop the meat from the squash into a mixing bowl. Use a potato masher to purée the squash meat to a smooth, even texture.
Use this however you would normally use canned pumpkin. You will see this in my Pie in a Pumpkin recipe coming up soon!
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