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Smashed Candy Roaster

3 pounds seeded candy roaster or other dense, sweet pumpkin or winter squash, cut into large wedges
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Creme fraiche, store-bought or homemade


Preheat the oven to 375F. Put the candy roaster wedges on a baking sheet, drizzle generously with olive oil, and season with salt and pepper. Roast until very soft and caramelized, 1 hour or longer. Let the squash cool, and then scoop the flesh into a sieve or strainer, avoiding any crispy or dry pieces from the end. Allow it to sit there for 10 minutes to drain. Put the drained squash in a bowl and mash with a potato masher or a stiff whisk. Season with salt and pepper, and finish with creme fraiche (1 tablespoon or so for every 2 cups mashed candy roaster).

Source: www.epicurious.com