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Glass bowl containing pureed acorn squash sitting on marble counter.
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5 from 7 votes

Acorn Squash Puree

Making acorn squash puree is low maintenance and easy! With only 2 ingredients, roasting acorn squash and then pureeing is great to use in a variety of other recipes. It's the perfect puree for making muffins, baby food, pancakes, and so much more! You can even enjoy it on its own!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 49kcal
Author: Amanda Mason

Equipment

  • blender or food processor
  • baking sheet

Ingredients

  • 1 acorn squash
  • 1 tablespoon olive oil

Instructions

  • Preheat the oven to 350°F.
  • 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.
  • Dip a basting brush into the olive oil and evenly baste over the flesh.
  • Place each piece flesh down on a baking sheet lined with aluminum foil or parchment paper. You want the hard shell to be face up when roasting.
  • Roast in the oven for 45 minutes. When done, remove the baking sheet and all to cool for about 10 minutes.
  • Using a heavy spoon, remove the roasted squash and place into a food processor or blender. Note: It should be extremely tender and easy to spoon out.
  • Turn on the food processor or blender and puree for 20-30 seconds.
  • Use immediately or store in the refrigerator until ready for use.

Video

Notes

  • Substitute the olive oil for any healthy oil such as extra-virgin olive oil or grapeseed oil. 
  • While you don't need to add any additional liquid, you can add some if necessary. I've found that if you roast it for a full 45 minutes, it turns out incredibly soft and there is no need to add a liquid, butter, or cream to change the consistency.
  • You can substitute either butternut or hubbard.
  • If you're using this recipe to make homemade baby food, eliminate basting on the olive oil. Instead, baste on a small amount of water. 
  • Did you know that you can eat the skin? Yes, you sure can and it's surprisingly tasty!
  • Freezing this puree is easy. Whenever I'm roasting any type of vegetable to make puree, I alway make extra so I can freeze it for later. To freeze, allow the puree to completely cool and then place it in a freezer safe container. Write the date on a label so you know when it was made. Place it in the freezer for up to 3 months.

Nutrition

Calories: 49kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 249mg | Fiber: 1g | Vitamin A: 264IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg