Prep: 1 minute Cook: 1 hour
- 1 butternut squash
- 1/8 cup vegetable broth
- freshly ground pepper to taste
Preheat oven to 350 degrees. Prick the squash several times with a fork, then place in the oven, either directly on the rack or on a baking sheet. Bake until tender when pierced with a fork, about 1 hour. (It will start looking a bit shriveled at this point.) Remove from oven and let cool. Cut in half and remove the seeds and stringy portion. Scoop out the flesh from the squash into a food processor, discarding the skin. Add 1/8 cup of vegetable broth and process until very smooth. Add freshly ground pepper to taste and a bit of salt, if desired. Serve warm or chill until serving time.
Hint: These variations make this simple spread into uniquely favored purees
1) Add 1/4 teaspoon, or more, of ground nutmeg
2) Add 1/4 teaspoon, or more, of crushed red pepper flakes. (This may also be added along with the nutmeg, if desired.)
3) Add 3 tablespoons of white miso and 3 tablespoons of tahini.