Thanksgiving Side Dish

Acorn Squash and Pear Purée

This unusual side is both sweet and savory and offers a nice addition to your Thanksgiving table.

Acorn Squash and Pear Purée

Cortney Smith

Servings

4

Prep Time

20 minutes

Cook Time

20 minutes

Cuisine

American

Category

Side

Give this fun recipe a try!

Acorn Squash and Pear Purée

Ingredients

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    • 2 medium acorn squash, halved and seeds removed

    • 1/3 cup water

    • 3 pears, peeled and quartered

    • 1 teaspoon ground ginger

    • ¼ teaspoon allspice

    • 3 tablespoons heavy cream, more if desired

    •  Salt & Pepper, to taste

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    • 2 oz. sliced almonds

    • 6 tablespoons butter, softened

    • 1 tablespoon sugar

    • 1 tablespoon chopped fresh rosemary

    • Salt, to season

    Directions

    1. Preheat oven to 425° F.

    2. Place squash, cut side down, in a baking dish. Roast squash until fork-tender, about 30-45 minutes. When cool enough to touch, scoop flesh with a large spoon into a medium bowl and set aside; discard shells. If squash has a high water content, strain in a flour sack towel and let water drain.

    3. While squash is cooking: In a small skillet over medium-high heat, add almonds, 1 tablespoon butter, and sugar, stirring often, until almonds are toasted and glazed. Stir in rosemary. Transfer almonds to a plate and season with salt. Set aside to cool.

    4. Meanwhile, in a medium saucepan over medium heat, combine 1/3 cup water, pears, salt, ginger, and allspice and simmer until pears are tender and water is evaporated.

    5. Place squash, pears, cream and remaining butter into a food processor (or use an immersion blender directly in saucepan) and lightly purée. Season with more salt, if desired.

    6. Transfer to a serving dish and sprinkle with reserved almonds. Enjoy!
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