Reviews (2)
Add Rating & Review
31 Ratings
5 star values:
5
4 star values:
8
3 star values:
13
2 star values:
4
1 star values:
1
Martha Stewart Member
Rating: 5 stars
09/18/2016
I make a soup similar to this with butternut squash. Halved and roasted with onions. Use sodium free chicken stock, thyme and a little butter and nutmeg if desired. After skin is discarded, use imerson blender to purée. Save most squash seeds to roast with olive oil and paprika or kosher salt.
Martha Stewart Member
Rating: Unrated
10/06/2008
This puree is delicious for any soup. I did not use nutmeg. I used the puree in a chicken soup. The soup included celery, onions, a can of chicken broth and sliced chicken breast. DELICIOUS for Lunch or Dinner!
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Acorn Squash Puree
Credit:
John Kernick
Recipe Summary
prep: 15 mins
total: 1 hr 30 mins
Yield: Makes 4 cups
Ingredients
Ingredient Checklist
Basic Acorn Squash Puree
2 tablespoons butter
1 teaspoon coarse salt
Ground nutmeg
Gallery
Acorn Squash Puree
Credit:
John Kernick
Recipe Summary
prep: 15 mins
total: 1 hr 30 mins
Yield: Makes 4 cups
Gallery
Acorn Squash Puree
Credit:
John Kernick
Acorn Squash Puree
Credit:
John Kernick
Acorn Squash Puree
Recipe Summary
prep: 15 mins
total: 1 hr 30 mins
Yield: Makes 4 cups
Recipe Summary
prep: 15 mins
total: 1 hr 30 mins
Yield: Makes 4 cups
prep: 15 mins
total: 1 hr 30 mins
prep:
15 mins
total:
1 hr 30 mins
Yield: Makes 4 cups
Makes 4 cups
Ingredients
Ingredients
- Basic Acorn Squash Puree
- 2 tablespoons butter
- 1 teaspoon coarse salt
- Ground nutmeg
Directions
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.
Reviews (2)
Add Rating & Review
31 Ratings
5 star values:
5
4 star values:
8
3 star values:
13
2 star values:
4
1 star values:
1
Martha Stewart Member
Rating: 5 stars
09/18/2016
I make a soup similar to this with butternut squash. Halved and roasted with onions. Use sodium free chicken stock, thyme and a little butter and nutmeg if desired. After skin is discarded, use imerson blender to purée. Save most squash seeds to roast with olive oil and paprika or kosher salt.
Martha Stewart Member
Rating: Unrated
10/06/2008
This puree is delicious for any soup. I did not use nutmeg. I used the puree in a chicken soup. The soup included celery, onions, a can of chicken broth and sliced chicken breast. DELICIOUS for Lunch or Dinner!
Reviews (2)
Add Rating & Review
31 Ratings
5 star values:
5
4 star values:
8
3 star values:
13
2 star values:
4
1 star values:
1
Add Rating & Review
31 Ratings
5 star values:
5
4 star values:
8
3 star values:
13
2 star values:
4
1 star values:
1
31 Ratings
5 star values:
5
4 star values:
8
3 star values:
13
2 star values:
4
1 star values:
1
31 Ratings
5 star values:
5
4 star values:
8
3 star values:
13
2 star values:
4
1 star values:
1
- 5 star values:
- 5
- 4 star values:
- 8
- 3 star values:
- 13
- 2 star values:
- 4
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
09/18/2016
I make a soup similar to this with butternut squash. Halved and roasted with onions. Use sodium free chicken stock, thyme and a little butter and nutmeg if desired. After skin is discarded, use imerson blender to purée. Save most squash seeds to roast with olive oil and paprika or kosher salt.
Martha Stewart Member
Rating: Unrated
10/06/2008
This puree is delicious for any soup. I did not use nutmeg. I used the puree in a chicken soup. The soup included celery, onions, a can of chicken broth and sliced chicken breast. DELICIOUS for Lunch or Dinner!
Martha Stewart Member
Rating: 5 stars
09/18/2016
I make a soup similar to this with butternut squash. Halved and roasted with onions. Use sodium free chicken stock, thyme and a little butter and nutmeg if desired. After skin is discarded, use imerson blender to purée. Save most squash seeds to roast with olive oil and paprika or kosher salt.
Rating: 5 stars
Rating: Unrated
10/06/2008
This puree is delicious for any soup. I did not use nutmeg. I used the puree in a chicken soup. The soup included celery, onions, a can of chicken broth and sliced chicken breast. DELICIOUS for Lunch or Dinner!
Rating: Unrated
All Reviews for Acorn Squash Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Acorn Squash Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
