Purée of Squash Sauce and Soup
Courtesy of Wisconsin Milk Marketing Board 8 Servings • 20 Min. Prep Time • 1-1/2 Hrs. Cook Time| Ingredients |
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| 5-6 lb. winter squash, cut into 3-in. pieces |
| 3 onion, cut into wedges |
| 2 poblano chilies, seeded and coarsely chopped |
| salt and pepper, to taste |
| 2 Tbsp. olive oil |
| 3 c. vegetable or chicken broth |
| 10 oz. prepared pasta, optional |
| 1 c. (4-oz.) Wisconsin Asiago or Parmesan cheese shavings |
| 2 Tbsp. pomegranate seeds |
| 2 tsp. chopped parsley |
| Homemade croutons, optional (see recipe below) |
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| Homemade Croutons: |
| 3 c. crusty bread, cut in 1/2-in. pieces |
| 1/3 c. olive oil |
| 1 c. (4-oz.) shredded Wisconsin Parmesan cheese |
Directions:
1. In large roasting pan place squash, onions, chiles, salt and pepper. Drizzle with olive oil. Cover; roast at 375° F for 1 1/2 to 2 hrs., until tender. Scoop squash pulp from skin.
2. Purée 2 c. roasted squash with broth until smooth. Heat sauce and toss with pasta or serve as soup with Homemade Croutons. Sprinkle with cheese shavings. Garnish with pomegranate seeds and parsley.
Homemade Croutons:
1. Drizzle oil over bread pieces and top with cheese. Bake at 400° F for 12 to 15 min. or until golden brown, stirring occasionally.
