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Roasted Winter Squash Puree

Makes 4 servings

• 1 winter squash, about 2 1/2 pounds, such as kabocha or butternut
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon water
• Spices or flavorings (see note)
• Kosher salt
• Freshly ground black pepper

Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds. Brush lightly with olive oil and place cut side down on a heavy baking sheet. Sprinkle the water onto the pan. Bake for 30 minutes, turn the squash over and continue baking 15 minutes longer until the squash is tender.

With a spoon, scoop out the flesh into the bowl of a food processor. Process to a smooth puree, about 1 minute. Stir in any spices or flavorings and season with salt and pepper to taste.

Note: Flavoring possibilities include nutmeg, cinnamon and clove; grated lemon or orange zest; vanilla extract, cognac or Armagnac; cracked pink peppercorns or coriander, and so on.

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