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Glass bowl containing pureed acorn squash sitting on marble counter.
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5 from 1 vote

Acorn Squash Puree

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!
Prep Time5 mins
Cook Time45 mins
Course: Side Dish
Cuisine: American
Servings: 3 people
Calories: 99kcal
Author: Amanda Mason

Ingredients

Instructions

  • Preheat the oven to 350 degrees fahrenheit.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Turn on the food processor or blender and puree.

Notes

  • Feel free to drizzle a bit of olive oil into the food processor if you want the consistency more satiny. 

Nutrition

Serving: 1squash | Calories: 99kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 499mg | Fiber: 2g | Vitamin A: 527IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 1mg