Glass bowl containing pureed acorn squash sitting on marble counter.
Acorn Squash Puree
Prep Time
5 mins
Cook Time
45 mins
 

Making acorn squash puree is low maintenance and easy. With only 2 ingredients, I'm going to walk you through how to roast an acorn squash to make the perfect puree for muffins, baby food, pancakes, and so much more!

Course: Side Dish
Cuisine: American
Keyword: acorn squash, acorn squash puree, puree
Servings: 3 people
Calories: 99 kcal
Author: Amanda Mason
Ingredients
Instructions
  1. Preheat the oven to 350 degrees fahrenheit.

  2. Start by cutting the squash lengthwise on a cutting board. Take a spoon and dig out all the seeds and strings. Discard or save the seeds for roasting later on.

  3. Take a basting brush and dip it in extra virgin olive oil. Take the basting brush and evenly spread the olive oil over the entire acorn squash.

  4. Place the acorn squash flesh down on a cookie sheet lined with aluminum foil. You want the hard shell to be face up when roasting squash.

  5. Let the squash bake in the oven for 45 minutes. When done, remove the cookie sheet from the oven and let cool for about 10 minutes.

  6. Flip the squash over and grab a spoon. Dig out the cooked squash and place into a food processor. Note: the squash should be extremely tender and easy to spoon out.

  7. Turn on the food processor or blender and puree.

Recipe Notes
Nutrition Facts
Acorn Squash Puree
Amount Per Serving (1 squash)
Calories 99 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 4mg0%
Potassium 499mg14%
Carbohydrates 15g5%
Fiber 2g8%
Protein 1g2%
Vitamin A 527IU11%
Vitamin C 16mg19%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.