Acorn Squash Puree Recipes

ACORN SQUASH PUREE

Steps:

• Prepare Basic Acorn Squash. When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth. You can also season it and serve it as a side dish.
• In a medium saucepan, combine squash purée with 2 tablespoons butter and 1 teaspoon coarse salt. Cook over medium heat until hot, 3 to 4 minutes. Transfer to a serving dish, and sprinkle lightly with ground nutmeg.

SWEET AND YUMMY MASHED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place acorn squash, cut-side down, on a baking sheet.
• Bake in the preheated oven for 30 minutes. Flip squash and sprinkle cinnamon into the center and dot with butter. Continue baking until flesh can be easily pierced with a fork, about 30 minutes more.
• Scoop flesh into a bowl and mix in brown sugar until evenly combined.

ACORN SQUASH PUREE

Steps:

• Cut the acorn squash in half. Remove seeds.
• In a large pot cover acorn halves in water. Parboil for 20 minutes.
• Scoop out the pulp and place in a food processor.
• Add butter and maple syrup to the processor and blend until smooth scraping down the sides as needed.
• Place in a serving dish and sprinkle with pecans.

ACORN SQUASH PURéE

Steps:

• Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, in one layer in a buttered baking dish. Bake the squash, covered with foil, in the middle of a preheated 375°F. oven for 1 hour and let it cool until it can be handled. Scoop out the squash pulp, discarding the skin, and in a food processor purée it with the butter. Transfer the purée to a saucepan and simmer it, stirring occasionally, until the excess liquid is evaporated. Season the purée with the nutmeg and salt and pepper. The purée may be made 1 day in advance and kept covered and chilled.

PUREED SQUASH BUTTERNUT, ACORN ANY HARD WINTER SQUASH!

Steps:

• Preheat oven to 350.
• Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized.
• Remove from oven and let cool to handle.
• Slice in 1/2 and remove seeds. (Discard seeds or rinse, towel dry and make my Recipe #102043 or #50958 it does work!).
• Puree in a Vita mix blender optional skin and flesh with a pinch of salt till smooth.
• Cool and place 2 cups in freezer ziplock bags. Freeze till ready to use in your favorite pie, soup, bread or sauce!

PUREED ACORN SQUASH WITH MAPLE SYRUP

Steps:

• Carefully cut the acorn squash in half lengthwise, and scrape out seeds.
• Place cut side down in a microwave-safe 10 inch glass pie plate, and add the water.
• Cover with microwave-safe plastic wrap and vent one side.
• Microwave on high power for 12 minutes, turning the dish a quarter turn twice, until the squash is tender when pierced with a fork.
• Let stand, covered for 5 minutes.
• Protecting your hand with a double thickness of paper toweling, spoon out the softened squash flesh and transfer to a food processor.
• Add the buttrer and maple syrup and process until the mixture is pureed.
• Season to taste with salt, and pepper, and serve immediately.