Created to use up a squash I had on hand and make it palatable for my squash-hating husband.
Quantity
0
Quantity Unit
Prep Time (minutes)
20
Cook Time (minutes)
29
Ready In (minutes)
49
Ingredients
Amount
Measure
Ingredient
4
cups, cubes
hubbard squash
4
stalks large (11"-12" long)
celery, diced
1
onion
1 CUP DICED SWEET ONION RAW
1
cup
Kitchen Basics Chicken stock
Steps
Sequence
Step
1
Peel, seed, and cut up squash. Put into microwave safe dish, add a bit of stock, lay a cheap paper plate over it and microwave about 5 minutes. Stir it up a bit and stab with a fork. It probably isn''t all tender yet, in which case microwave another 3 or four minutes. You can add a little ground white pepper if you wish. When done, set aside to cool just a bit while you cook the celery and onion essentially the same way.
2
Put the chopped celery and onion in another microwave safe dish, add a bit of stock, cover with that same paper plate and microwave four minutes, stir and if necessary microwave a few minutes more until the celery is tender.
3
Now add all the veg, with the juice in the bowls, to the bowl of a food processor fitted with the steel blade and process until it is very smooth. I like to do the celery and onion alone first because the celery strings seems to need more work. It takes a full 60 seconds on my big 14-cup CuisineArt to get it all perfectly smooth. Add as much more broth as necessary to get it to a consistency rather like that of cooked oatmeal or cornmeal mush.
4
Choose a baking pan that will hold all the puree. Spray it with Pam or equivalent. Pour in the puree and put the pan in a preheated 375 degree oven for about 20 minutes.
If you wish, and you can handle the calories, dust the top with grated Parmesan and/or chopped walnuts before baking.
