Roasted Squash Purée

1 medium-large squash or 2 small (butternut, acorn, etc)

2 1/2 t fresh thyme leaves
1 t fresh rosemary needles
3 garlic cloves
kosher salt
fresh ground black pepper
extra virgin olive oil

Cut the squash in half, remove the seeds and pulp, and place in a small roasting pan. Finely chop the thyme and rosemary, mince the garlic, and place into a small bowl. Season well with salt and pepper. Add in enough olive oil to make a thick paste. Spread over the squash, and roast at 400℉ for 45 minutes until the squash is very soft.  Remove from oven and let rest for 10 minutes.

With a large metal spoon, remove the squash flesh from the rind and mash in a bowl with a potato/vegetable masher.

This is a very versatile basic recipe which can be made into or incorporated into a variety of other dishes.

  • Eaten on its own as a side dish, garnished perhaps with a little pecorino romano or parmigiano reggiano cheese and fresh herbs
  • Used as a filling for ravioli
  • As the base for a pasta sauce, if added to a large pan, heated up, diluted with either vegetable/chicken stock or milk/cream and a little starchy pasta water, and then adding in long pasta like linguine or fettuccine
  • Used to make into a soup if you add in some stock and perhaps a little cream and use a wand blender to blend until smooth.
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