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Acorn Squash Puree

32
  • Prep:
  • Total Time:
  • Yield: Makes 4 cups

Source: Everyday Food, October 2005

Ingredients

Directions

  1. 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.

  2. 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.

Reviews Add a comment

  • janejameson1947
    18 SEP, 2016
    I make a soup similar to this with butternut squash. Halved and roasted with onions. Use sodium free chicken stock, thyme and a little butter and nutmeg if desired. After skin is discarded, use imerson blender to purée. Save most squash seeds to roast with olive oil and paprika or kosher salt.
    Reply
  • thegreathost
    6 OCT, 2008
    This puree is delicious for any soup. I did not use nutmeg. I used the puree in a chicken soup. The soup included celery, onions, a can of chicken broth and sliced chicken breast. DELICIOUS for Lunch or Dinner!
    Reply