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
Rated 5.0 stars by 1 users
Category
Side
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Give this fun recipe a try!
Cortney Smith
Ingredients
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2 medium acorn squash, halved and seeds removed
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1/3 cup water
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3 pears, peeled and quartered
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1 teaspoon ground ginger
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¼ teaspoon allspice
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3 tablespoons heavy cream, more if desired
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Salt & Pepper, to taste
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2 oz. sliced almonds
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6 tablespoons butter, softened
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1 tablespoon sugar
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1 tablespoon chopped fresh rosemary
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Salt, to season
For the Puree
For the Glazed Almonds
Directions
Preheat oven to 425° F.
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.
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.
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.
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.
Transfer to a serving dish and sprinkle with reserved almonds. Enjoy!