Best 6 Pureed Squash Butternut Acorn Any Hard Winter Squash Recipes
Within the enchanting tapestry of winter's bounty, the rugged beauty of hard winter squash knows no bounds. These unassuming vegetables, wrapped in their rustic skins, hold within them a treasure trove of culinary delights. From the golden depths of butternut squash to the earthy allure of acorn squash, each variety unveils a kaleidoscope of flavors and textures. Embark on a culinary journey to uncover the secrets of unlocking the pureed perfection of these winter jewels. Discover techniques to capture their natural sweetness, embrace their versatility, and explore a world of culinary possibilities that await you.
Check out the recipes below so you can choose the best recipe for yourself!
PUREED SQUASH BUTTERNUT, ACORN ANY HARD WINTER SQUASH!
This process is so very easy. No peeling! Take a look! Squash is great for pureeing, roasting and baking. Once cooked and pureed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies. The skin has many nutrients so go ahead and use it. Or peel and discard. But you will never know it's in the puree. Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup, candied ginger, spices and or nuts.
Provided by Rita1652
Categories Sauces
Time 1h10m
Yield 2 cups pureed, 3 serving(s)
Number Of Ingredients 2
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!
WINTER SQUASH PUREE
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. cut squash in half, scoop out seeds, brush cut surfaces with oil and set them face down on a baking sheet. Bake until very tender, about 30 to 45 minutes, depending on how large the squash is.
- While this is baking, bring the milk, cinnamon stick, cloves and garlic to a simmer. Remove from heat and let the milk infuse while squash is baking.
- When squash is done, remove it from oven and scoop out the cooked flesh which you should transfer to a food processor or blender. Strain the infused milk to remove the spices and garlic and blend infused milk with the squash to make a puree. Beat in butter if you wish and season to taste with salt and pepper. You can make this in advance and reheat in a double boiler.
ACORN SQUASH PUREE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h30m
Yield Makes 4 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 91 g, Fiber 3 g, Protein 2 g
SWEET ROASTED WINTER SQUASH
Sugar, butter, and spices on roasted acorn squash.
Provided by Josh Gebelein
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
- Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
- Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
- While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
- Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 53.3 g, Cholesterol 15.3 mg, Fat 9.4 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 456.1 mg, Sugar 32.3 g
WINTER SQUASH PUREE
This delicious recipe for winter squash puree -- a wonderful side dish for holiday meals -- is adapted from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- Boil: Bring a large pot of water to a boil, then add 1 tablespoon salt and the squash. Return to a boil, then simmer until very soft, about 10 to 15 minutes. Drain well.
- Dry: Return squash to pot and cook over low heat, stirring, to dry squash, 1 to 2 minutes.
- Puree: Working in batches, transfer squash to a food processor. Puree with butter until very smooth, about 2 minutes. Season with salt and pepper, and serve immediately.
HERB ROASTED WINTER SQUASH
With this recipe you can use any combination of winter squash that you like. I use butternut, acorn, and small sugar pumpkins.
Provided by Lacy S.
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Place squash and onions in a mixing bowl and coat with olive oil and herbs.
- Spray a cookie sheet with cooking spray and spread the squash on the pan in a single layer.
- Roast in the oven for 20-25 minutes or until pieces are tender and slightly caramelized.
Nutrition Facts : Calories 183.1, Fat 9.4, SaturatedFat 1.4, Sodium 396.5, Carbohydrate 24.1, Fiber 4.4, Sugar 11.3, Protein 3.6
Tips:
- Choose the right squash: For the best results, choose hard winter squash varieties like butternut, acorn, delicata, kabocha, or pumpkin. These squashes have a dense, sweet flesh that purees well.
- Roast or steam the squash: Roasting or steaming the squash before pureeing it will help to bring out its natural sweetness and flavor. To roast the squash, cut it in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 400°F for 45-60 minutes, or until the squash is tender. To steam the squash, place it in a steamer basket over a pot of boiling water. Cover and steam for 15-20 minutes, or until the squash is tender.
- Remove the squash skin: Once the squash is roasted or steamed, let it cool slightly, then scoop out the flesh from the skin. You can also use a spoon to scrape the flesh away from the skin.
- Puree the squash: Place the squash flesh in a food processor or blender and puree until smooth. You can add a little water or broth to the food processor or blender to help the pureeing process.
- Season the puree: Once the squash is pureed, season it to taste with salt, pepper, and other spices. You can also add herbs, such as thyme, rosemary, or sage, for extra flavor.
Conclusion:
Pureed squash is a delicious and versatile dish that can be used in a variety of recipes, from soups and stews to pies and desserts. With its sweet and creamy flavor, pureed squash is a great way to add nutrients and flavor to your meals. Whether you are looking for a simple side dish or a creative main course, pureed squash is a great option that is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love