• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Acorn Squash

    Acorn Squash Puree

    Published: Oct 20, 2022 / Modified: Oct 21, 2022 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    Jump to Recipe Print
    halved acorn squash and puree in a food processor separated by text box
    acorn squash puree in a glass bowl on a counter under a text box

    Learn how to make homemade acorn squash puree to use as baby food or in baked goods, mashed squash, soup, and other recipes. The process is easy and can be done several different ways.

    acorn squash puree in a glass bowl on a counter

    You’re probably familiar with adding pureed pumpkin and maybe even pureed butternut squash to recipes, but what about acorn squash? It’s just as easy to puree this type of winter squash! Plus, you can use it in so many ways.

    If you are starting solid foods with your baby and opt to start with purees or a mix of purees and baby led weaning, acorn squash is a great, nutritious option to introduce to a little one. You can also use this puree in tons of recipes, including baked goods.

    Finally, this post will be helpful for those of you who have a lot of squash on hand and want to preserve it for later use. Acorn squash puree freezes beautifully!

    Jump to:
    • Instructions
    • Equipment
    • Recipes
    • For Baby
    • Storage
    • 📖 Recipe

    Instructions

    Here’s an overview of how to make this recipe, including options for cooking the squash in the oven, Instant Pot, or steamer. For the full recipe card, scroll to the bottom of the post.

    acorn squash cut in half on a cutting board with spoon scooping out seeds

    Slice the acorn squash in half from the stem to bottom.

    halved and deseeded acorn squash halves on a counter

    Remove and discard the seeds.

    Cook the acorn squash in one of the following ways:

    • Roasted: Rub the flesh of the acorn squash with a little olive oil. Place the halves cut side down on a baking sheet lined with parchment. Bake at 400 degrees F for 40 to 50 minutes until tender. The squash is finished cooking when it can easily be pierced with a fork. Increase the cooking time for very large squash.
    • Instant Pot: Pour a cup of water in the bottom of an Instant Pot (6-quart size or bigger). Place the trivet in the pot and the acorn squash halves on top of it. Seal the lid, making sure the vent knob is turned to “sealing.” Cook on high pressure for 7 minutes, then let the pressure release naturally for 10 minutes. Turn the knob to “venting” to release any remaining pressure. See my Instant Pot Acorn Squash for more information.
    • Steamed: After you halve and deseed the squash, remove the skin and cut it into smaller pieces. Place the pieces in a steamer basket. Put the basket over 1 inch of boiling water in a pot. Cover and let the squash cook for 15 to 20 minutes until fork-tender.
    cooked acorn squash with a spoon scooping out the flesh

    After you have cooked the squash using your preferred method, scoop the flesh into a food processor or blender.

    acorn squash pureed in a food processor on a counter

    Blend the squash until you get a smooth puree.

    Equipment

    Here are the various tools you can use to make acorn squash puree. These are all tools that I personally have and enjoy using.

    • Baking sheet
    • Instant Pot
    • Vegetable steamer basket
    • Food processor
    • Blender
    • Baby food maker

    Recipes

    Add acorn squash puree to yogurt, smoothies, energy bites, or soups. You can even stir some into risottos or chilis. It can be used in baked goods like my Acorn Squash Bread and in place of pumpkin or butternut squash puree in most other baking recipes. If you are making Mashed Acorn Squash but want a smoother texture than a potato masher would give you, puree it first and then add seasonings.

    For Baby

    As a baby food, acorn squash puree can be used alone or in combination with other purees when your baby is ready for combos. Try it with apples, bananas, sweet potatoes, avocado, carrots, ginger, cinnamon, and even pureed turkey or chicken.

    Storage

    Keep pureed squash in an airtight container in the refrigerator for 7 to 10 days. You can also freeze it in airtight containers or Stasher bags for up to 6 months.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    acorn squash puree in a glass bowl on a counter

    Acorn Squash Puree

    It's easy to make pureed acorn squash to use in recipes or as a baby food
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 5 mins
    Cook Time: 50 mins
    Total Time: 55 mins
    Servings: 2 cups
    Calories: 86kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 acorn squash
    Prevent your screen from going dark

    Instructions

    • Wash and dry the squash.
    • Slice the squash in half lengthwise. Remove and discard the seeds.
    • Choose one of the following methods to cook your squash.
    • Once it's cooked, scoop the flesh into a food processor, blender, or baby food maker. Blend until smooth.

    Roasted

    • Preheat the oven to 400 degrees F. Rub the flesh of the squash halves with a little bit of olive oil. Place them cut side down on a baking sheet lined with parchment paper.
    • Bake for 40 to 50 minutes, depending on the size of your squash, until the squash is tender and easily pierced with a fork.

    Steamed

    • After halving and deseeding the squash, remove the skin and cut it into smaller pieces. Place the squash in a steamer basket over an inch of boiling water in a pot. Cover and let cook for 15 to 20 minutes until tender.

    Instant Pot

    • Pour a cup of water in the bottom of an Instant Pot (6 quart size or larger). Put the squash halves on top of a trivet. Seal the Instant Pot and turn the vent knob to "sealing."
    • Pressure cook the squash for 7 minutes on high pressure. Then, let the pressure manually release for 10 minutes. Turn to the knob to "venting" to release any remaining pressure.

    Notes

    • Store the squash puree in an airtight container in the fridge for up to 10 days. You can also freeze it in freezer-safe containers for up to 6 months.
    • Add to baked goods, soups, smoothies, yogurts, risotto, chili, and other recipes or use as baby food.

    Nutrition

    Serving: 1cup | Calories: 86kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 748mg | Fiber: 3g | Vitamin A: 791IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy squash-eating! – Lizzie

    More Acorn Squash Recipes

    • Mashed Acorn Squash with Maple and Rosemary
    • Acorn Squash Bread with Apple Cider Glaze
    • Instant Pot Acorn Squash
    • Acorn Squash Risotto with Rainbow Chard

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • Banana Chia Pudding
    • Sheet Pan Omelet with Veggies
    • Almond Granola with Honey and Vanilla
    • Morning Glory Cookies (Healthy Oatmeal Breakfast Cookies)

    Soup Recipes

    • Broccoli Almond Soup with Feta
    • Kabocha Squash Soup with Coconut Milk and Apple Cider
    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC