Cook Time:
20 mins
Prep Time:
1 hr
Servings:
8-10
Chef notes
It’s like having the most delicious cloud of pumpkin pie: light and fluffy yet with all the deep delicious flavors of the heavier classic version. Exactly what you want after eating an indulgent holiday meal.
Technique tip: To roast winter squash, preheat oven to 425 F. Cut the squash in half and remove the seeds. Brush the flesh with 1/4 cup olive oil and season each half with 1 teaspoon salt. Put a tablespoon of butter on top of each, wrap individually in foil, and transfer to the oven. Bake until the squash is fork-tender, 25 to 30 minutes. Scoop out the flesh and puree.
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