Rating: 3.39 stars
31 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 1
Everyday Food, October 2005

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Credit: John Kernick

Recipe Summary

prep:
15 mins
total:
1 hr 30 mins
Yield:
Makes 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (2)

31 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
09/18/2016
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.
Rating: Unrated
10/06/2008
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!