Photo: Ditte Isager
Hands-on Time
12 Mins
1 Hour 27 Mins
Serves 6 (serving size: 1/2 cup)

If you can't find kabocha, use two medium delicata or acorn squashes. Serve this rich, delicious puree alongside roast pork tenderloin or chicken.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Cut squash in half, and discard seeds. Place the squash halves, cut sides down, in a 13 x 9-inch glass or ceramic baking dish, and add 1/2 cup water to dish. Cover and bake at 450° for 40 minutes or until squash is tender. Remove the squash from pan, and let stand for 10 minutes. Remove pulp from skin, and discard skin. Combine squash pulp, 1/2 cup brown sugar, and the remaining ingredients in a food processor, and process until smooth.

Ratings & Reviews

amyvozel's Review

October 06, 2014
Super easy and oh so tasty! I used acorn squash and decreased the amount of brown sugar - delicious!

lcm073's Review

November 21, 2011
Deliciously sweet!