Acorn Squash and Apple Puree

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Healthy and Hearty

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
1 hr 15 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 1 hr 15 min
Total:: 1 hr 20 min

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Ingredients

2 1/4 pounds acorn squash (2 medium to large), halved and seeded
3 tablespoons, plus 4 teaspoons unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup finely chopped shallots
2 Fuji or Gala apples, peeled, cored, and diced
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup chicken stock or canned low-sodium chicken broth

Directions

Preheat the oven to 350 degrees F.

Place the squash halves, cut sides up, in a large baking dish. Place 1 teaspoon of the butter in the center of each squash. Sprinkle the insides lightly with the cinnamon and nutmeg. Add enough water to cover the bottom of the pan by about 1/4-inch (about 1/2 cup), cover tightly with aluminum foil, and roast until the squash is tender, 50 minutes to 1 hour.

Remove the squash from the oven, uncover, and let sit until cool enough to handle. Using a spoon, scoop the flesh from the squash into the bowl of a food processor..

Melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. When the butter is foamy, add the shallots and cook, stirring, until soft and fragrant, 45 seconds to 1 minute. Add the apples, salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the stock and cook, stirring occasionally, until the apples are very tender, 8 to 10 minutes.

Remove the pan from the heat and transfer the apple mixture to a food processor with the squash. Puree the mixture on high speed until smooth. Adjust the seasoning, to taste, and serve warm.

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Comments & Reviews

recipe Acorn Squash and Apple Puree
Lisa Westlake Village, CA 11-24-2007
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Wonderful
Rated: 5 stars out of 5

Not sure what happened to the cook who said "bland as is". My Thanksgiving dinner was full of flavor and this was a perfect... side dish. Even my picky sister who cringed while I was making it raved after she tried it. Everyone said I must make this a permanent addition to Thanksgiving.Read more
recipe Acorn Squash and Apple Puree
Julie Nampa, ID 11-18-2007
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Bland as is...
Rated: 2 stars out of 5

Made it as written as a side for an early Thanksgiving meal. It couldnt compete with (nor did it complement) the other... sides. This recipe could be jazzed up but I think regular roasted acorn squash would be preferable. Another reviewer made it into soup which would be ok. Wont make this again.Read more
recipe Acorn Squash and Apple Puree
JT the villages, FL 01-31-2007
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Fall Riva approved
Rated: 5 stars out of 5

Great new england style, flava and practicality. Thanks Emril
recipe Acorn Squash and Apple Puree
Kimberly Macomb, MI 10-26-2006
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WOW!
Rated: 5 stars out of 5

Is this delicious! I modified the recipe a bit, but it came out just great! I only had one squash, I used onion instead of... shallot and vegetable broth instead of chicken stock. I also thinned it out to be a soup consitency by adding more broth. I will definitely make this again!Read more
recipe Acorn Squash and Apple Puree
Renee urbana, IL 09-03-2006
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Tasty
Rated: 4 stars out of 5

Nice light recipe for acorn squash
recipe Acorn Squash and Apple Puree
ANNETTE washington, UT 01-17-2006
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Very Tasty!!!
Rated: 5 stars out of 5

I couldn't find any acorn squash in my local store so I used butternut instead. And I peeled the squash and the apples and... used a litle vegetable oil and roasted than in a 425 degree oven until thye were just tender. And than ran them through the food processor to make smooth and it was so good. I had a hard time stopping from eating the whole bowl.Read more