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.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 5 mins
- Cook: 1 hrs 5 mins
- Yields: 4 servings
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.
