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Apple & Acorn Squash Pureé

We started out the fall harvest with sweet delicata squash in the CSA shares, and now we’re moving into nutty acorn. Acorn squash is complimented by sweet flavors, which is why it is often smothered in butter and brown sugar. We’ve been experimenting lately with other sweeteners, this maple sweetened version is just sweet enough and this time of year apples and squash are a natural pair. This is another dish that comes together fairly easily, and the oven will warm things up in the late afternoon. Have you heard about Good Life Farm and Hemlock Grove teaming up to offer an Apple CSA? You can pick up a weekly share of apples at one of their many pick-up locations, including some of our own pick-up locations in Syracuse! Soon your kitchen will be as full of local organic products as ours is.

Apple & Acorn Squash Pureé

Split the squash down the middle and scoop out the seeds, then roast. I like to peel the apples for cooking, but if you prefer leave the peels on. Since the onions are pureed, a coarse chop is fine. The richness of butter is a favorite of mine, but it can be changed to coconut oil or olive oil if you prefer.

Acorn Squash

While the squash roasts cook the onions and apples in a little bit of water until the apples are soft enough to mash and the onions brown a little.

Apple & Acorn Squash Pureé

If you prefer a very smooth purée, transfer everything to a blender, for a more chunky version just blitz everything with an immersion blender right in the sauté pan. Reheat if necessary. Serve with local pork chops or baked tofu, and a salad. For a snack, spread on crostini and sprinkle with blue cheese. If you have babies or toddlers at the table, they are sure to enjoy this!

Apple & Acorn Squash Pureé

Apple & Acorn Squash Purée

1 acorn squash, sliced in half, seeds removed
1 apple, peeled and diced
1/2 a large onion or 1 small onion, diced
1/4 cup water
1 tablespoon butter
1/4 cup vegetable or chicken stock
1/4 teaspoon cinnamon
pinch of salt
olive oil

Preheat oven to 400F. Rub squash with olive oil, and place cut side down on a baking pan. Bake for 30 -40 minutes until completely softened.

While the squash is cooking, melt the butter over medium low heat, add apples, onions, and water. Cook stirring occasionally until apples are easy to mash with the back of a spoon. Reserve in pan.

Scoop cooked squash into pan with apples and onions. Add stock and cinnamon, and pureé with an immersion blender until desired smoothness. Season with salt if necessary, serve warm.

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