Florida Local Catch Recipe
Butternut squash pureé, delicata, golden raisin, pumpkin seed
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Butternut Squash Pureé
Delicata Squash
Golden Raisins
Pumpkin Seeds
Method
Butternut Squash Pureé
- 1
Prepare the Squash
Peel and dice the butternut squash into 1-inch cubes.
- 2
Roast the Squash
In a bowl, toss the diced squash with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast at 400°F (200°C) for 25-30 minutes until tender.
- 3
Blend the Pureé
Transfer the roasted squash to a blender, add vegetable broth, and blend until smooth. Adjust seasoning with salt and pepper if needed.
Delicata Squash
- 4
Prepare the Delicata Squash
Slice the delicata squash in half lengthwise and scoop out the seeds. Cut into 1-inch half-moons.
- 5
Roast the Delicata Squash
In a bowl, coat the half-moons with olive oil, salt, and black pepper. Arrange on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until golden and tender.
Golden Raisins
- 6
Soak the Raisins
In a small saucepan, bring water to a simmer. Add golden raisins and soak for about 10 minutes until plump. Drain and set aside.
