The secret to this ultra-smooth squash is the food processor. In goes plain, cooked squash and a dash each of curry, cardamom and ginger, and out comes a silky blend that tastes … well, more difficult to make. Don’t feel stuck with the spices in the recipe; any combination – plus cinnamon, nutmeg, cloves or cumin – would be delicious. 

Active time: 10 minutes

3 pounds peeled, precut squash

2 Tbsp. honey

2 Tbsp. unsalted butter

3/4 tsp. curry powder

3/4 tsp. ground ginger

3/4 tsp. ground cardamom

Pinch salt

Place squash in a large pot, add water to cover, then bring to a simmer over high heat. Reduce heat and cook at a bare simmer for 30 to 40 minutes, or until the biggest pieces fall off a fork.

Drain, then transfer to a large food processor  and blend until completely smooth, scraping sides with a rubber spatula, if necessary. It can be served immediately, or transfer to an ovenproof, freezer-safe baking dish. Cover with waxed paper, then wrap in plastic wrap and let cool to room temperature.

Can be refrigerated up to three days or frozen up to three weeks. If frozen, thaw in refrigerator for 48 hours before serving. Bring squash to room temperature about an hour before reheating, then reheat at 450 degrees, uncovered, for 25 to 30 minutes, stirring once or twice, or until piping hot.