Acorn Squash Puree is a blend of Acorn Squash that is whipped with butter, maple syrup and crunchy pecans. Serve this Acorn Squash Puree as a side or a tasty garnish during your holiday feast.
Acorn Squash Puree is a wonderful side dish or sweet edible garnish for your Thanksgiving Dinner. Sprinkle on some crunchy pecans for added texture.
At the Thanksgiving table, I serve this as a side dish. Some people use this in place of cranberry sauce. Acorn Squash Puree is sweet and tastes fantastic with turkey. I dip my turkey in my acorn in mine. If you have a baby at the table they love this too! Just make sure to remove any pecans pieces.
The acorn squash is surprisingly sweet on its own but we added some maple syrup for extra sweetness and for an extra touch of Fall flavor. The creamy salted butter blended in gives it another flavor that is just Thanksgiving harmony!
Ingredients for Acorn Squash Puree
- Acorn Squash
- Maple Syrup
How to Make Acorn Squash Puree
Slice your Acorn Squash in half and remove the seeds.
Next, you will “parboil” your acorn squash.
- Parboiling is a method of partially cooking food in boiling water.
When a recipe calls for parboiling, it is referring to the partial boiling of an ingredient just until it is soft.
You want your acorn squash to be soft but not overcooked into mush.
Now you will scoop out the soft pulp of the acorn squash and put it in a food processor. Next, add in the butter and maple syrup to the food processor. Process ingredients until well blended.
Transfer Acorn Squash Puree into a serving bowl. Sprinkle the top with Pecans for a crunchy garnish.
Those winter squashes go on sale pretty check in the Fall so be sure to stock up. I also have a recipe for Baked Acorn Squash that is filled with pecans, butter, and brown sugar.
Acorn Squash Puree Recipe
Acorn Squash Puree
- 1 Acorn Squash cut in half and deseeded.
- 4 TBS salted butter melted
- 1 TBS maple syrup
- pecans for garnish
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.
This post contains affiliate links.
See my Disclosure Policy for details.