Pureed Acorn Squash with Maple Syrup
Transform simple ingredients into a dish bursting with autumnal warmth with this Pureed Acorn Squash with Maple Syrup recipe. Featuring tender roasted acorn squash blended to silky perfection with rich butter, pure maple syrup, and cozy spices like cinnamon and nutmeg, this dish is the ultimate comfort food for fall. With just a hint of optional heavy cream, it achieves a luscious, velvety texture that's sure to impress. Ready in under an hour and easy to prepare, this recipe makes an irresistible side dish for holiday dinners, seasonal gatherings, or cozy weeknight meals. Serve it warm, finished with a drizzle of maple syrup or a sprinkle of cinnamon, for a sweet-savory pairing your guests will love. Perfectly suited for anyone seeking a classic yet indulgent fall recipe, this puree is refined yet effortless.
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Recipe Information
Ingredients
- 2 medium acorn squash
- 3 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- 0.5 teaspoons salt
- 0.25 teaspoons ground cinnamon
- 0.125 teaspoons ground nutmeg
- 2 tablespoons heavy cream (optional, for extra creaminess)
Instructions
Preheat your oven to 400°F (200°C).
Slice each acorn squash in half lengthwise and scoop out the seeds and stringy pulp using a spoon.
Place the squash halves cut-side down on a baking sheet lined with parchment paper or aluminum foil for easy cleanup.
Roast the squash in the preheated oven for 40-50 minutes, or until the flesh is tender and easily pierced with a fork.
Remove the squash from the oven and let it cool for 10 minutes, or until cool enough to handle.
Scoop the cooked flesh out of the squash halves and transfer it to a blender or food processor.
Add the butter, maple syrup, salt, cinnamon, and nutmeg to the blender or food processor.
Blend until the mixture is smooth and creamy. If you prefer a silkier texture, add the heavy cream and blend again.
Taste and adjust seasoning with additional salt or maple syrup, if desired.
Serve warm as a side dish, garnished with a drizzle of maple syrup or a sprinkle of cinnamon, if desired.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 271.6 g | 99% | |
| Dietary Fiber | 76.1 g | 272% | |
| Total Sugars | 17.0 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 811 mg | 62% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 7614 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
