Best Pureed Squash Butternut Acorn Any Hard Winter Squash Recipes

Butternut Squash Puree image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

2 butternut squash (about 1 pound each)
4 tablespoons softened butter, divided
Salt and pepper, to taste
1 orange, zested
3 tablespoons orange blossom honey
Pinch ground cinnamon

Steps:

Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.

Acorn Squash Puree image

Provided by Martha Stewart

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 purÃ©e 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