Acorn Squash Puree Food

ACORN SQUASH PUREE

Steps:

• Cut the acorn squash in half. Remove seeds.
• In a large pot cover acorn halves in water. Parboil for 20 minutes.
• Scoop out the pulp and place in a food processor.
• Add butter and maple syrup to the processor and blend until smooth scraping down the sides as needed.
• Place in a serving dish and sprinkle with pecans.

ACORN SQUASH PUREE

Steps:

• Prepare Basic Acorn Squash. When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth. You can also season it and serve it as a side dish.
• In a medium saucepan, combine squash purée with 2 tablespoons butter and 1 teaspoon coarse salt. Cook over medium heat until hot, 3 to 4 minutes. Transfer to a serving dish, and sprinkle lightly with ground nutmeg.

PUREED SQUASH BUTTERNUT, ACORN ANY HARD WINTER SQUASH!

Steps:

• Preheat oven to 350.
• Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized.
• Remove from oven and let cool to handle.
• Slice in 1/2 and remove seeds. (Discard seeds or rinse, towel dry and make my Recipe #102043 or #50958 it does work!).
• Puree in a Vita mix blender optional skin and flesh with a pinch of salt till smooth.
• Cool and place 2 cups in freezer ziplock bags. Freeze till ready to use in your favorite pie, soup, bread or sauce!

WHAT TO SERVE WITH ACORN SQUASH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious side dish!

SWEET AND YUMMY MASHED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place acorn squash, cut-side down, on a baking sheet.
• Bake in the preheated oven for 30 minutes. Flip squash and sprinkle cinnamon into the center and dot with butter. Continue baking until flesh can be easily pierced with a fork, about 30 minutes more.
• Scoop flesh into a bowl and mix in brown sugar until evenly combined.

ACORN SQUASH PUREE

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35 minutes. Drain water from pan; turn squash cut side up. Bake 5-10 minutes longer or until tender. Cool slightly., Carefully scoop out squash; add to food processor. Add the cream cheese, milk, butter, onion, chives and basil; cover and process until blended. , Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with pecans. Cover and bake at 350° for 20-25 minutes or until heated through.

ACORN SQUASH PUREE

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35 minutes. Drain water from pan; turn squash cut side up. Bake 5-10 minutes longer or until tender. Cool slightly., Carefully scoop out squash; add to food processor. Add the cream cheese, milk, butter, onion, chives and basil; cover and process until blended. , Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with pecans. Cover and bake at 350° for 20-25 minutes or until heated through.

ACORN SQUASH PURéE

Steps:

• Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, in one layer in a buttered baking dish. Bake the squash, covered with foil, in the middle of a preheated 375°F. oven for 1 hour and let it cool until it can be handled. Scoop out the squash pulp, discarding the skin, and in a food processor purée it with the butter. Transfer the purée to a saucepan and simmer it, stirring occasionally, until the excess liquid is evaporated. Season the purée with the nutmeg and salt and pepper. The purée may be made 1 day in advance and kept covered and chilled.