Basic Acorn Squash Puree

Use this puree to make Acorn Squash Soup with Kale and Acorn Squash Lasagna. It can also be seasoned and served as a side dish on its own.

  • Yield: Makes 4 cups
Basic Acorn Squash Puree

Source: Everyday Food, October 2005

Ingredients

  • 2 whole acorn squash (about 2 pounds each)
  • 2 tablespoons butter (optional)
  • 1 teaspoon coarse salt (optional)
  • ground nutmeg (optional)

Directions

  1. Preheat oven to 400 degrees. Place 2 whole squash on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.

  2. 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.

  3. To serve as a side dish: In a medium saucepan, combine puree 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 nutmeg.

Cook's Notes

The squash can also be cooked in the microwave: Place whole squash on a paper towel; microwave on high, turning occasionally, until very tender when pierced with the tip of a paring knife, 20 to 25 minutes.

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