Acorn Squash Puree

5 from 2 votes

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!

Prep Time5

Cook Time2

Total Time7

Course: Sauce, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: acorn squash puree, acorn squash recipes, homemade puree

Servings:

Calories: 57kcal

Author: Kristina Tipps

Equipment

blender

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

Storing: 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.

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.

Nutrition