Acorn Squash Puree Recipes

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ACORN SQUASH PUREE



Acorn Squash Puree image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h30m

Yield Makes 4 cups

Number Of Ingredients 4

Basic Acorn Squash Puree
2 tablespoons butter
1 teaspoon coarse salt
Ground nutmeg

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.

Nutrition Facts : Calories 91 g, Fiber 3 g, Protein 2 g

ACORN SQUASH PUREE



Acorn Squash Puree image

Acorn Squash Puree

Provided by Stephanie Jackson

Categories     Side Dish

Time 25m

Number Of Ingredients 4

1 Acorn Squash (cut in half and deseeded.)
4 TBS salted butter (melted)
1 TBS maple syrup
pecans for garnish

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 PUREE



Acorn Squash Puree image

"I created this recipe to have a healthy alternative to go along with our Thanksgiving meal. It's been a favorite that everyone loves." Ann Hennessy - Burnsville, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

4 medium acorn squash
8 ounces fat-free cream cheese, cubed
1/2 cup fat-free milk
2 tablespoons reduced-fat butter, melted
2 tablespoons dried minced onion
2 tablespoons minced chives
2 teaspoons dried basil
3 tablespoons chopped pecans

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35 minutes. Drain water from pan; turn squash cut side up. Bake 5-10 minutes longer or until tender. Cool slightly., Carefully scoop out squash; add to food processor. Add the cream cheese, milk, butter, onion, chives and basil; cover and process until blended. , Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with pecans. Cover and bake at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 160 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

ACORN SQUASH PURéE



Acorn Squash Purée image

Categories     Food Processor     Side     Bake     Vegetarian     Low Cal     High Fiber     Squash     Fall     Chill     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

3 acorn squash, halved, the seeds and strings discarded
2 tablespoons unsalted butter
freshly grated nutmeg to taste

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.

ROASTED ACORN SQUASH AND GARLIC MASH



Roasted Acorn Squash and Garlic Mash image

Provided by Marcela Valladolid

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

2 acorn squash, halved crosswise and seeded
1 head garlic, wrapped in foil
7 tablespoons unsalted butter, divided
1 leek, diced (white and pale green parts only)
1 Gala apple, cored and diced into 1/2-inch pieces
Salt
1 teaspoon freshly chopped thyme leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.
  • Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.
  • Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.

WINTER SQUASH PUREE



Winter Squash Puree image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 5

3 pounds of acorn squash
1 tablespoon maple syrup
4 tablespoons softened butter, or more
Salt and freshly ground pepper
1/4 teaspoon freshly ground nutmeg

Steps:

  • Preheat the oven to 375 degrees. Cut the acorn the squash in half and scoop out seeds and filaments. Set them, cut side up in a baking dish just large enough to hold them comfortably and pour hot water down sides of dish to come up about 1-inch up the squash. Bake for an hour or until entirely tender. Peel away skin and puree in food processor with maple syrup and butter; season to taste with salt, pepper and nutmeg.

SWEET AND YUMMY MASHED ACORN SQUASH



Sweet and Yummy Mashed Acorn Squash image

If you're having trouble trying to find something to do with the acorn squash in your refrigerator, this sweet side is perfect for kids and for adults too! If you would like some more cinnamon or brown sugar, feel free to add some more.

Provided by Chloe

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 5

2 acorn squash, halved and seeded
1 pinch ground cinnamon
¼ cup butter
2 teaspoons salt
1 pinch brown sugar

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.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 26.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 1252.1 mg, Sugar 5.8 g

PUREED SQUASH BUTTERNUT, ACORN ANY HARD WINTER SQUASH!



Pureed Squash Butternut, Acorn Any Hard Winter Squash! image

This process is so very easy. No peeling! Take a look! Squash is great for pureeing, roasting and baking. Once cooked and pureed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies. The skin has many nutrients so go ahead and use it. Or peel and discard. But you will never know it's in the puree. Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup, candied ginger, spices and or nuts.

Provided by Rita1652

Categories     Sauces

Time 1h10m

Yield 2 cups pureed, 3 serving(s)

Number Of Ingredients 2

1 any hard winter squash (as many as you want) or 1 pumpkin
1 pinch salt

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!

SPINACH AND ACORN SQUASH PUREES



Spinach and Acorn Squash Purees image

Provided by Moira Hodgson

Categories     side dish

Time 1h

Yield 8 servings

Number Of Ingredients 9

1 to 2 tablespoons olive oil
3 acorn squash, cut in half and seeded
6 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
2 tablespoons maple syrup (or to taste)
4 pounds fresh spinach, stalks removed
4 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
1/2 teaspoon freshly grated nutmeg

Steps:

  • Preheat the oven to 375 degrees. Oil a roasting pan with the olive oil and put the squash halves cut side down. Bake the halves for about 40 minutes, or until the flesh is tender when pierced with a skewer or fork.
  • Scoop the flesh into a bowl and mash in the butter, salt and pepper. Sweeten to taste with the maple syrup. Keep warm.
  • Meanwhile, steam the spinach until tender (three to four minutes). Squeeze dry and put in a food processor with the butter. Season the spinach with salt and pepper and puree until smooth.
  • Put the two purees next to each other in a serving dish. Sprinkle the spinach with nutmeg. Serve immediately.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 968 milligrams, Sugar 4 grams, TransFat 1 gram

PUREED ACORN SQUASH WITH MAPLE SYRUP



Pureed Acorn Squash With Maple Syrup image

Make and share this Pureed Acorn Squash With Maple Syrup recipe from Food.com.

Provided by weekend cooker

Categories     Vegetable

Time 17m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 6

1 (2 lb) acorn squash, rinsed
2 tablespoons water
2 tablespoons unsalted butter, cut into pieces
2 tablespoons maple syrup
salt, to taste
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 168, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 8.7, Carbohydrate 30.4, Fiber 3.4, Sugar 6, Protein 1.9

STEAMED SQUASH PUREE



Steamed Squash Puree image

If you're craving something different this year, try a squash puree (from acorn, kabocha, or butternut). It typically doesn't come in a can, but it's sure worth the effort. Image, from top down: Acorn -- Delicately sweet and mild. Butternut -- Silky and nutty. Kabocha -- Dense and earthy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Yield Makes about 2 cups

Number Of Ingredients 1

2 pounds squash: 1 or 2 acorn, cut into 2-inch wedges; 1 or 2 medium butternut, peeled, seeded, and cut into 2-inch cubes; or 1/2 kabocha, cut into 2-inch wedges and seeded

Steps:

  • Bring 2 inches water to a boil in a large pot fitted with a steamer basket (or colander). Add squash. Cover and steam until soft, 15 to 20 minutes. Let cool completely. If using acorn or kabocha, scoop out flesh and discard skins.
  • Puree steamed squash in a food processor until smooth. (If using kabocha, add 1/4 cup water before processing, then adjust until consistency is smooth.) Use immediately, or store in refrigerator up to 3 days or freeze up to 1 month; thaw in refrigerator before using.

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