Easily turn acorn squash into a delicious Homemade Acorn Squash Puree for use in your favorite seasonal fall and winter recipes! Acorn squash puree can be used just like you would use pumpkin puree in muffins, breads, pasta recipes, soups and so much more! Our favorite is our acorn squash pasta.
All you need is an acorn squash, a little water, and your blender! If you don't have a blender food processor works great.
Acorn squash is lesser known as a fall cooking essential than pumpkin, which gets all the credit! But you can use this nutty tasting winter squash not just to make puree, but as a stuffed vegetable side dish, like we do with our quinoa stuffed squash and honey butter maple glazed acorn squash.
Table Of Contents
Why This Recipe Works
- This puree can be used in so many fantastic ways, from baby food to soups and pastas to muffins!
- It's vegan, gluten-free, and dairy-free and diabetic-friendly so it's a great substitution for ingredients that don't work with these diets.
- Since you can't buy acorn squash puree at the grocery store, knowing how to make it is a must!
What Does Acorn Squash Taste Like?
Acorn squash is similar in flavor to pumpkin and butternut squash, but with a more mild taste. It's slightly sweet and buttery, but not bursting with flavor, so to speak. It's buttery flavor pairs well with sweet, spicy and savory ingredients and recipes.
How To Prepare Squash For Roasting And Pureeing
Wash any dirt off the shell of the squash using cool water. Using a cutting board and sharp knife, slice the squash in half. Scoop out the stringy flesh and seeds, reserving the seeds to make roasted squash seeds like you would make roasted pumpkin seeds if you'd like. Rub the entire squash with a little bit of olive oil to lightly coat the flesh and skin. Place on a parchment lined or nonstick baking sheet with the flesh side down (the shell facing up).
You can also cut the squash into pieces so that it roasts quicker.
Kristina's Tips
- Adding a little water helps to smoothly blend the roasted squash Start with ¼ cup per squash and add more in small amounts as needed.
- You'll get approximately 1 cup of puree per 7 inch long acorn squash. They are generally 4-7 inches in length, so plan accordingly if you need a certain amount of puree.
- It's okay if you get a few pieces of skin in the blender. It's totally edible!
Ways To Use Acorn Squash Puree
Acorn squash puree is a delicious substitute for pumpkin puree in both sweet and savory recipes. Here are some great ways to use it:
- Make mashed acorn squash, like we make mashed pumpkin as a fall side dish.
- Season and serve as an alternative to crockpot creamy mashed sweet potatoes or garlicky mashed potatoes.
- Use as homemade baby food.
- Use as a healthy and vegan alternative to cheese and heavy cream to thicken creamy sauces, such as in this Instant Pot Acorn Squash Pasta.
- Instead of making pumpkin soup, replace the pumpkin puree with acorn squash puree to make acorn squash soup. Or blend a cup or two into other soups, like leek and potato soup or asparagus soup to make them even creamier and given them some fall inspiration.
- Make muffins! Instead of making pumpkin spice muffins or pumpkin banana muffins, replace the pumpkin puree with this puree for a more savory type of muffin.
- Use in breads, like pumpkin pecan bread and bread maker pumpkin spice bread.
Ingredients
You only need an acorn squash, a little bit of olive oil or other neutral cooking oil and water.
Instructions
- Cut the acorn squash in half (or in pieces for quicker cooking) and remove the seeds and any stringy pieces of flesh. Rub the skin and flesh with a little bit of olive oil and place on parchment line baking sheets with the flesh facing down. Cook in the oven at 350 degrees Fahrenheit for 45 minutes (or less for pieces). The squash is done when. a fork easily pierces the flesh. *You can also cook the squash in your pressure cooker or air fryer like I do with pie pumpkins as an alternative to the oven.
- Remove from the oven and let cool for 10 minutes. Peel the skin from the flesh (you can save it to make healthy fall-inspired chips).
- Put the flesh in a blender or food processor. Add ¼ cup of water and blend on high speed until the squash is smooth, about 60-90 seconds. Every so often, stop blending to push pumpkin off the sides and into the blade if needed.
- Remove the puree from the blender and transfer to an airtight container for storing. Use in recipes that call for acorn squash puree, or use as a substitute for pumpkin puree and butternut squash puree.
How To Store
Homemade puree keeps in the fridge for 1 week and in the freezer for 6 months. Store in an airtight container or freezer safe bag. To thaw, place in the refrigerator overnight. For a quick thaw, place the container of puree in cool water for 30 minute or until thawed.
Enjoy!
Recipe
Acorn Squash Puree
Equipment
Ingredients
- 1 acorn squash cooked
- ¼ cup water
Instructions
- Cut the acorn squash in half (or in pieces for quicker cooking) and remove the seeds and any stringy pieces of flesh. Rub the skin and flesh with a little bit of olive oil and place on parchment line baking sheets with the flesh facing down. Cook in the oven at 350 degrees Fahrenheit for 45 minutes (or less for pieces). The squash is done when. a fork easily pierces the flesh.
- Remove from the oven and let cool for 10 minutes. Peel the skin from the flesh and put the flesh in a blender or food processor. Add ¼ cup of water and blend on high speed until the squash is smooth, about 60-90 seconds. Every so often, stop blending to push pumpkin off the sides and into the blade if needed.
- Remove the puree from the blender and transfer to an airtight container for storing. Use in recipes that call for acorn squash puree, or use as a substitute for pumpkin puree and butternut squash puree.
Notes
Nutrition
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