Friday, October 29, 2010

Roasted Delicata-Carrot Puree

I've had this puree on my mind ever since I bought the delicata squash at a local farm last week. They were so cute I couldn't resist! The flavors of the squash and carrots blend to a perfect sweetness, and a touch of butter adds just a bit of richness. And I really liked the texture; smooth but slightly grainy. The seasoning is simple: kosher salt and pepper. I served the puree with a little extra butter and fresh black pepper, but fresh Parmesan cheese would also be very tasty.

The delicata squash weighed about 1 pound each and were the size of a child's football. They are an heirloom variety of winter squash that was popular from 1894 through the 1920's, when they fell out of favor because they were difficult to transport and store due to their thin skin. But now they're back, and I'm so glad!

(I found the date info, plus lots of other great info about squash here.)

Roasted Delicata-Carrot Puree
printable recipe

2 delicata squash, about 1 lb each, halved lengthwise, and seeds and pulp removed
1 1/2 lbs carrots, scraped and sliced 1/2-inch thick
4 teaspoons olive oil, divided
kosher salt
fresh black pepper
2 tablespoons butter, softened, plus extra for serving

1. Heat your oven to 425. Line a rimmed baking sheet with foil and spray with non-stick spray.

2. Put the 4 squash halves, cut side up, on one half of the cookie sheet. Brush the flesh of each with about 1/2 teaspoon olive oil and season with salt and pepper. Put the carrots in a large zip-top bag; add the remaining 2 teaspoons olive oil, and salt and pepper to taste. Seal the bag (with air in it) and gently shake and turn the bag to coat the carrots evenly. Pour the carrots onto the other half of the baking sheet.

3. Roast until tender and slightly charred, 40-50 minutes, stirring the carrots two or three times to prevent burning; let cool 5 minutes. Scoop the flesh out of the squash halves and put it, the carrots, and the butter in the bowl of a food processor fitted with a metal blade.

4. Puree until smooth, about 2 minutes, scraping down the sides of the bowl at least once. Serve with a little more butter and fresh black pepper if desired.

Makes about 2 1/2 cups, or 4 servings


  1. This looks wonderful. There's nothing better than roasted vegetables at this time of year.


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