Acorn Puree | I have been to the grocery store many a time, as you might imagine. I have seen people pluck just about everything off the shelves, from onions to chicken to goldfish, but I have literally never seen anyone buy an Acorn Squash. NEVER. Except for me of course. People stare at me like I have 3 heads or I just picked up a land mine. The poor girl at the register spends 5 minutes trying to find the tracking code (I have since memorized it for her). So clearly the acorn squash is misunderstood and down right intimidating to anyone who hasn’t used it, but the truth is it’s a cook’s dream and tastes like a sweet pumpkin. You just can’t beat that.
* Serve this with hearty meat dishes or anything in your winter recipe collection.
- Butter - 2 tablespoons, softened
- Acorn Squash - 1, medium
- Yukon Gold Potato - 1, medium
- Whole Milk - 2 tablespoons, room temperature
- Nutmeg - ¼ teaspoon
- Sumac - ¼ teaspoon
- White Pepper - ¼ teaspoon
- Salt - 1 teaspoon
- Slice the outer peel off your acorn squash.
- Then halve it lengthwise and remove the seeds and stringy stuff with a spoon. Make sure to clean it well and get it all out.
- Also peel your potato.
- Now cut your potato into even size pieces - about 1 inch cubes.
- Then cut your squash into even size pieces too, but double the size of the potato pieces. This way they will cook at the same rate.
- Put your butter and milk on the counter and let them come to room temperature.
- Fill your sauce pot up with water, salt it heavily, and toss in the acorn and potato pieces.
- Then put the pot over high heat and bring it to a boil.
- Turn the heat down to medium-high and cook them for about 20 minutes until the potatoes are fork tender.
- Then strain it all and toss the acorn & potato right into the food processor.
- Also add the softened butter and spices.
- Give the machine a few pulses just to get it started.
- Now let the machine run and slowly pour in the milk, until it's nice and creamy!
- Season to taste with salt and that's all she wrote!
* It's easiest to peel the squash by using a knife, and slicing off the outer green skin, trying to leave on as much of the flesh as possible.
* The squash cooks at least 2x faster than the potatoes, so either cut them twice as big or add them halfway through the cooking time. We recommend the former.