Vegan, Vegetarian
Comments 3

Squash Purée

All of the best people are doing it.

When I saw this Bon Appetit article about making squash purée, so many lightbulbs appeared on top of my head for what I could get done with it that I decided to make it the very next morning.

Which I did. That morning was this morning. Yes, that’s right, this one, today, I’m not even blogging in advance, this is all happening right now. Are you excited? I am.

Squash Puree

This is real easy to do. Just prep your squash by peeling it, deseeding it and chopping it into chunks. Then boil, steam or roast it until it’s tender, then blitz it with a little oil (I used Mokhado macadamia nut oil ’cause I’m feeling fancy as shit today).

I’ve got a banana bread recipe coming your way that uses this stuff that will make you very, very happy. And I can’t wait to do more with it. Then buy tonnes more squash and make more and more and more.

God, I love squash. This is purée is the next step in our already beautiful relationship.

What would you do with this stuff? Tell me, tell me!

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3 Comments

  1. Pingback: A Very, Very Autumnal (and Dairy-Free) Banana Bread | Cate in the Kitchen

  2. Pingback: Why Juicers Suck | Cate in the Kitchen

  3. Pingback: Squash + Goats Cheese Welsh Rarebit | Cate in the Kitchen

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