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Acorn Squash and Apple Puree Recipe

Acorn Squash and Apple Puree

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Healthy and Hearty

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on November 27, 2009

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    Not a squash fan ... this was fantastic.

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  • on November 24, 2007

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    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.

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  • on November 18, 2007

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    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.

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  • on January 31, 2007

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    Great new england style, flava and practicality. Thanks Emril

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  • on October 26, 2006

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    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!

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  • on September 03, 2006

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    Nice light recipe for acorn squash

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  • on January 17, 2006

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    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.

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