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Recipe: Roasted Acorn Squash Purée

Time to trade up: no more mashed potatoes! This creamy squash purée ticks all the same flavor boxes, but without sending your blood glucose on a rollercoaster ride.

Instead of the simple carbs in potatoes that quickly turn into sugar, acorn squash is a slow-low carbohydrate that helps you feel full and burn fat. Acorn squash also has fantastic vitamin content, including a quarter of your daily vitamin C, plus potassium, magnesium, and vitamin B-6.

Between the amazing taste and fabulous nutrition, this recipe makes a great side for turkey or part of a vegetarian feast.

Roasted Acorn Squash Purée joins the other recipes in our Virgin Thanksgiving dinner menu: Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Braised Kale, Wild Rice and Vegetable Pilaf, Green Beans with Shiitakes and Shallots, and Pumpkin Bread Pudding.

Roasted Acorn Squash Purée

  

November 8, 2016

This creamy Acorn Squash Purée makes a perfect stand-in for mashed potatoes. It’s got great flavor and plenty of vitamins, all without the sugar impact.

  • Prep: 5 mins
  • Cook: 1 hr 5 mins
  • Yields: 4 servings

Ingredients

1 acorn squash (about 2-1/4 lbs) cut in half and seeds removed

1 tbsp macadamia nut oil, plus more to grease baking dish

1 pinch ground nutmeg

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Directions

1Preheat the oven to 400F.

2Lightly oil a 7"x11" glass or ceramic baking dish.

3Place the squash, cut side down, in the prepared baking dish.

4Cover with aluminum foil and roast until very tender, 55-60 minutes.

5Remove from oven and let cool for 10 minutes.

6When the squash is cool enough to handle, use a spoon to scoop out the flesh and transfer to a food processor.

7Purée the squash, then transfer the purée to a medium nonstick skillet over medium-high heat and cook, stirring, until it is somewhat drier, about 4 minutes.

8Remove from the heat and stir in the 1 tablespoon macadamia nut oil, salt, pepper, and nutmeg, then serve.

This recipe is part of the Virgin Thanksgiving menu, with Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Braised Kale, Wild Rice and Vegetable Pilaf, Green Beans with Shiitakes and Shallots, and Pumpkin Bread Pudding. Check out the Virgin Thanksgiving Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful Thanksgiving feast!

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

Want more yummy, healthy recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Calories129 calories
Sodium297 milligrams
Protein2 grams
Sugar0 grams
Total Fat4 grams
Saturated Fat0 grams
Total Carbohydrates25 grams
Dietary Fiber8 grams

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