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Roasted, Pureed Kabocha Squash

MAKES ABOUT 3 CUPS Along with soufflés, this squash is great in soups, cakes, and pies and makes excellent baby food, too.


  • 1 medium kabocha squash (about 3 pounds)
  • Safflower oil or canola oil


  1. Preheat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds and stringy flesh. Lightly brush the cut sides with oil, place cutside down on a rimmed baking sheet, and roast until the flesh is soft and easily pierced with a fork, about 45 minutes. Let rest on the baking sheet until cool enough to handle. Using a metal soupspoon, scoop out the flesh and place it in a food processor. Puree until completely smooth.
  2. To use the puree in the Kabocha Squash Soufflé, drain the pureed squash in a cheesecloth- or paper towel–lined colander or a very fine mesh strainer for at least 30 minutes and up to 1 hour to release excess liquid before using.