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Categories:Viewed: 22 - Published at: 9 years ago
Ingredients
- 3 pounds seeded candy roaster or other dense, sweet pumpkin or winter squash, cut into large wedges
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Creme fraiche, store-bought or homemade (page 224)
Method
- Preheat the oven to 375F.
- Put the candy roaster wedges on a baking sheet, drizzle generously with olive oil, and season with salt and pepper.
- Roast until very soft and caramelized, 1 hour or longer.
- Let the squash cool, and then scoop the flesh into a sieve or strainer, avoiding any crispy or dry pieces from the end.
- Allow it to sit there for 10 minutes to drain.
- Put the drained squash in a bowl and mash with a potato masher or a stiff whisk.
- Season with salt and pepper, and finish with creme fraiche (1 tablespoon or so for every 2 cups mashed candy roaster).
