Instructions

• Preheat the oven to 180°C.
• Wash the red kuri squash thoroughly to remove any dirt.
  
• Using a sharp knife, cut the red kuri squash in half or into quarters.
  
• Scoop out the seeds and stringy bits with a spoon.
  
• Arrange the squash pieces on a baking sheet lined with parchment paper or aluminum foil for easier cleanup.
  
• Roast with the skin on.
• If desired, sprinkle the squash with a light pinch of salt to bring out its natural sweetness.
• Bake for 45 to 55 minutes, or until the flesh is tender enough to pierce easily with a fork.
• Let the squash cool after roasting.
• If you like, remove the skin, though it is edible and full of nutrients.
  
• Transfer the squash flesh—and the skin too, if you like—to a blender or food processor.
• Blend until completely smooth.
  
• If the puree is too thick, add a few teaspoons of water until it reaches your desired consistency.
  
• Note: red kuri squash contains less liquid than other squash varieties. A food processor will puree it more quickly without extra water.
• Store in an airtight jar, a zip-top bag, or another container, then refrigerate or freeze once cooled.