This is the time of year where every trip to the Greenmarket results in bringing home at least one butternut squash. I love butternut squash but hate the effort it requires. Peeling, cutting, roasting… A few months ago I made a Roasted Apple & Butternut Squash salad for a dinner party. Yeah, forgot how much of a pain peeling squash is. So for the most part I stick to butternut squash puree. My secret is NO PEELING and minimal effort.
Think about it. If you want to make butternut squash, all you need is puree. Why spend time peeling and cubing when you can just roast the whole thing and puree it all. In the end, no one will even notice the difference between cubed or whole roasted. I roast squash all fall, puree and freeze it in 2 cup containers, so I’m set throughout the winter. I’m left with fresh, local squash for soups, risottos or other recipes.