There is a butternut
squash puree which would be great for Thanksgiving.
Not exact matches
Using a handy immersion blender (
which can also be used to make mashed potatoes) is nice to have because you don't have to dirty up your blender to
puree the
squash.
Pureed squash has a velvety texture,
which means you can forgo using cream.
The second, more sneaky, swap - some of the cheese and cream that would usually be in a mac and cheese sauce is replaced by
pureed butternut
squash,
which maintains the creaminess without all the fat.
I've made it with both store - bought pumpkin
puree, and homemade roasted butternut
squash puree, and depending on
which one you use, you can add more or less maple syrup.
Squash purees, whether made from scratch or from a can, can vary in moisture content,
which could also affect the bake time.
BTW, it isn't necessary to peel kabocha
squash unless of course you are planning to
puree this soup
which might lead to an unpalatable color.
The good news is, you already have all the important ingredients prepared for this hummus — you've cooked the lentils and roasted the
squash,
which you're going to
puree with autumn herbs, garlic, tahini, lemon juice, and olive oil.
If you don't have the time or the energy (or the intention) to roast and
puree squash (any varietal will do), then used tinned pumpkin
puree,
which is easy to find at this time of year.