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Acorn Squash Puree

 Acorn Squash Puree
“I created this recipe to have a healthy alternative to go along with our Thanksgiving meal. It's been a favorite that everyone loves.” Ann Hennessy - Burnsville, Minnesota
8 ServingsPrep: 1 hour Bake: 20 min.

Ingredients

  • 4 medium acorn squash
  • 8 ounces fat-free cream cheese, cubed
  • 1/2 cup fat-free milk
  • 2 tablespoons reduced-fat butter, melted
  • 2 tablespoons dried minced onion
  • 2 tablespoons minced chives
  • 2 teaspoons dried basil
  • 3 tablespoons chopped pecans

Directions

  • Cut squash in half; discard seeds. Place squash cut side down in a
  • 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake,
  • uncovered, at 350° for 35 minutes. Drain water from pan; turn
  • squash cut side up. Bake 5-10 minutes longer or until tender. Cool
  • slightly.
  • Carefully scoop out squash; add to food processor. Add the cream
  • cheese, milk, butter, onion, chives and basil; cover and process
  • until blended.
  • Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle
  • with pecans. Cover and bake at 350° for 20-25 minutes or until
  • heated through. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 160 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 187 mg sodium,

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Acorn Squash Puree (continued)

Nutritional Facts: 28 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.