Winter squash makes a very beautiful, fine-textured puree, and there is no need to strain it to finish.

　　

Ingredients

Makes about 2 cups

　　2 pounds butternut, kabocha, or hubbard squash, peeled, seeded, and chopped into 1-inch pieces

　　Coarse salt and freshly ground pepper

　　4 tablespoons (1/2 stick) unsalted butter

　　

Step 1

Boil Bring a medium pot of water to a boil, then add 1 tablespoon salt and the squash. Return to a boil, then simmer until very soft, about 10 to 15 minutes. Drain well.

　　

Step 2

Dry Return squash to pot and cook over low heat, stirring, to dry squash, 1 to 2 minutes.

　　

Step 3

Puree Transfer squash to a blender. Puree with butter until very smooth, about 2 minutes. Season with salt and pepper, and serve immediately.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.