Bake at 400 ° for 45 minutes or
until squash pulp is tender.
Not exact matches
Many people like this zucchini spread so much that they don't wait
until they have leftover vegetable
pulp innards from stuffing veggies — they just shred the whole
squash and cook it!
Combine the prebaked pumpkin or
squash pulp in a food processor with the next 4 ingredients and process
until velvety smooth.
To make the butternut
squash puree, cut a medium butternut
squash in half, scoop out the seeds and
pulp, and bake it at 400ºF
until it's tender, 30 - 40 minutes.