Kabocha Squash Puree

Ingredients

• 1 (3-pound) kabocha squash
• 1/2 cup water
• 1/2 cup packed brown sugar
• 3 tablespoons butter, melted
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. Preheat oven to 450°.
2. 2. Cut squash in half, and discard seeds. Place the squash halves, cut sides down, in a 13 x 9-inch glass or ceramic baking dish, and add 1/2 cup water to dish. Cover and bake at 450° for 40 minutes or until squash is tender. Remove the squash from pan, and let stand for 10 minutes. Remove pulp from skin, and discard skin. Combine squash pulp, 1/2 cup brown sugar, and the remaining ingredients in a food processor, and process until smooth.