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Challenge: Fall Harvest

Acorn Squash Puree

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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


  1. Heat oven to 400 degrees F.
  2. Halve the squash, lengthwise and discard the gut and seeds. Slice each half into 4 wedges, making 8 wedges total.
  3. 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.
  4. 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.
  5. 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.

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