Fresh, easy and the perfect Fall side dish to pork, chicken or veal. Best paired with frenched, bone-in pork loin roast.
Acorn Squash Puree
- Yield: 4 servings
- Prep Time: 10 min
- Cooking Time: 40 min
- 2 ½ - 2 ¾ pound acorn squash
- 1 tablespoon canola oil
- kosher salt / fresh finely ground black pepper
- 3 tablespoons packed light brown sugar
- 2 tablespoons unsalted butter
- ¾ teaspoon ground cinnamon
- cracked black pepper, to garnish
- Heat oven to 400 degrees F.
- Halve the squash, lengthwise and discard the gut and seeds. Slice each half into 4 wedges, making 8 wedges total.
- Brush the flesh with oil and season with 1 teaspoon salt ¼ teaspoon pepper. Place wedges on their side onto a parchment lined, rimmed baking sheet. Roast until fork tender, 35 - 40 minutes. Remove to cool slightly, just enough to handle and peal away the skin, discarding.
- Place squash flesh into a food processor fitted with the steel blade attachment. Add brown sugar, cinnamon and butter. Pulse puree until combined and coarsely smooth, scraping down the sides as needed. Season to taste.
- Remove to a small serving bowl. Cover and keep warm until ready to serve. To serve: divide among 4 plates, dolloping and creatively smearing in the center of the dish. Garnish with cracked black pepper. Top with your favorite grilled or roasted pork, chicken or veal.
Cooking Video Link: http://www.buckscountycouriertimes.com/videos/cook...