Squash Puree and Squash Skin Crumble

A simple yet delicious dish to add to your dinner table

Squash Puree and Squash Skin Crumble
Photo: Row 7 Seed Company

This recipe features Row 7 Seed Company’s #898 Squash grown from Row 7 seeds – bred to reimagine the workaday butternut squash, but any squash will do!

Servers 10


  • 4 squash ( butternut recommended)
  • 1 Tbsp. olive oil or vegetable oil
  • Salt and pepper


Squash Puree

  • Preheat oven to 375 F.
  • Cut the squash in half lengthwise. Using a spoon, remove the seeds.
  • Lay the squash halves, cut-side up, on a baking tray. Lightly drizzle or brush with the oil, and season with salt.
  • Roast the squash, uncovered, in the oven for about 50 minutes, until the flesh is very tender. Remove from the oven.
  • When cool enough to handle, scoop out the flesh of the squash using a spoon. Reserve the skins.
  • Place the squash in a bowl and mash with a fork. Or, for a smoother texture, transfer the squash to a blender and puree. Adjust seasoning with salt and pepper as needed.
  • Serve puree with squash skin crumble.

Squash Skin Crumble

  • Preheat an oven to its lowest setting—150 F is ideal.
  • Transfer the reserved roasted squash skins to a parchment-lined baking tray. Place the tray in the oven for 8-10 hours, or until the squash skins are completely dry and brittle.
  • Remove tray from the oven and allow to cool.
  • Transfer the dried skins into a blender or food processor and blend to a medium-fine crumble consistency. Season with salt to taste.

Nutrition facts per serving: Calories 210; protein 5 g; fat 1 g; carbs 51 g.

December 2020 Digital Edition

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Read these story in our December 2020 Digital Edition.

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