Acorn Squash Puree
Turn a delicious acorn squash into homemade puree for use in your favorite seasonal fall and winter recipes. Acorn squash puree can take the place of pumpkin or butternut squash in soups, pastas, stews, and more.
Servings: 3
Calories: 57kcal
Ingredients
- 1 acorn squash cooked
- ¼ cup water
Instructions
- Cut the cooked acorn squash in half and remove the seeds and stringy fibers. Reserve seeds for later use.
- Scoop out the insides and put into a blender or food processor. Add ¼ cup of water and blend on high until the squash is smooth. This will take anywhere from 1 minute to 2 minutes, depending on your appliance. Every so often, stop blending to push pumpkin off the sides and into the blade if needed.*If using the Instant Ace Cooking Blender, use the puree setting.
- Use in recipes that call for acorn squash puree, or use as a substitute for pumpkin and butternut squash puree.
Notes
Storing: in the fridge for up to 2 weeks and in the freezer for 6 months. Keep in an airtight container or freezer safe bag.
Yield: you will get approximately 1 cup of puree per 7 inch long acorn squash. Acorn squash are generally 4-7 inches in length, so plan accordingly if you need a certain amount of puree.
Tip 1: if using an Ace Cooking Blender, use the puree setting first. This setting heats the blender, further softening the squash. Once the puree setting has completed, cycle through the smoothie setting to smooth out any leftover chunks.
Tip 2: adding a little water helps to smoothly blend the squash pieces. Start with ¼ cup per squash and add more in small amounts as needed.
Nutrition
Serving: 4oz | Calories: 57kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 499mg | Fiber: 2g | Vitamin A: 527IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 1mg