Acorn Squash Puree
I feel like acorn squash is a little forgotten, mostly used to stuff, like my Moroccan Stuffed Acorn Squash. In fact, it is super delicious as a mash or base for a soup. I love Rachel Cooks way to roast them, it is so easy, just takes some time. So I just roast and blend it with a little broth, cream, and some spices. To make it extra special, I add some creamy ricotta, pecans for crunch, and browned butter for incredible flavor. This is perfect for Thanksgiving for a festive dinner, my husband was not excited for the recipe development and then ended up loving it so much. Below are options to make it perfect for you and your loved ones.
Low carb - swap the squash for roasted and blended cauliflower.
Whole30 - use browned butter ghee in place of butter and omit the ricotta.
Vegan or Dairy Free - use dairy free cream and vegetable broth for the mash and vegan butter in place of regular. Nut-based ricotta is delicious replacement for dairy as well.
Squash Adverse - swap for sweet or russet potatoes
The best part is you can prep the squash and browned butter/pecan mixture ahead of time and just warm it up to serve. Which is clutch when you have a million dishes to get on the table for Turkey Day!
Acorn Squash Puree
Roasting instructions from Rachel Cooks
2 acorn squash
1 Tablespoon oil
1/2 teaspoon salt + more to season
1/2 teaspoon pepper
1/4 cup broth
1/4 cup cream
1/2 teaspoon dried sage
pinch cinnamon
1 stick salted butter
1/2 cup pecans, roughly chopped
1/2 cup ricotta
- Preheat the oven to 400. Prepare the squash by washing thoroughly then microwave for 3-5 minutes to soften. when cool enough to handle, slice in half and scoop out the seeds. Place cut side up on a baking sheet and drizzle with oil and sprinkle with 1/2 teaspoon each of salt and pepper. Roast for 45-50 minutes or until tender.
- Let squash cool and when you can, peel off the skin and place flesh into a pot. Pour in the broth and cream and sprinkle in the cinnamon and sage. Blend together with and immersion blender or mash with a fork and warm on medium heat until all smooth, adjust salt and pepper as needed.
- In a small pan, place the stick of butter over medium heat and stir occasionally until it is nice and browned. Remove from heat and add in the chopped pecans and a pinch of salt.
- Plate the squash and then spoon the ricotta into the center of the dish, then pour over the browned butter and pecans. Sprinkle with a little salt and serve hot.
Rachel Cooks has a great tutorial for roasting acorn squash. Just wash, microwave to soften, cut, scoop, oil and season and roast!
This is what they look like out of the oven, you want them to cool a bit so you can handle them. Peeling the skin off is pretty easy once it has cooled for about 15 minutes.
Grab your other ingredients while they cool. You will want to brown the butter, which is literally the easiest thing that adds incredible flavor. Just heat it on medium heat, stirring occasionally until it is brown and foamy.
Now we have browned butter and peeled squash in a pot.
Stir in those pecans into the browned butter, this will cook them a little and you want to sprinkle a little salt too.
Pour in the broth and creamer (I used dairy free because that is what I prefer) along with the sage and cinnamon. Then just use an immersion blender to get it super smooth.
That color is just so beautiful and it is so creamy and luscious.
Spread into your dish and top with the ricotta. This adds creaminess and depth of flavor.
And finally pour over that pecan and browned butter. It takes it over the top, seriously.
