How to Make Sweet Potato, Acorn and Butternut Squash Puree

What I offer you today is a recipe for an outstanding side dish for your thanksgiving meal. One that I am almost positive have put together. I’ve never seen a recipe like this being a chef, looking at so many books. I came up with this idea one thanksgiving, tired of looking at just sweet potato, sweet potato this, sweet potato that. So, I put these three items together. Relatively simple recipe you’re looking at all the ingredients; butternut squash, acorn squash and sweet potato, dark brown sugar, allspice, one stick of butter, salt and pepper.

The first step in this preparation is to cut the butternut squash in half, and the acorn squash, lengthwise in half. Make sure you have a sharp knife, leaving the sweet potatoes whole. Now, I’ve put at this pan, aluminum foil and buttered it so that the items will not stick.

The next step is to remove the seeds as best as you can. And after removing the seeds, place the squash flesh down. And I’ve preheated the oven to 325. I will give you the timing on this after the items are finished.

Now, I like to keep the weight as about 33 1/3 of each item. That’s 1 ½ pound of acorn squash, there 1 ¾ pound of butternut squash. But it’s not as good to yield on that. So that’s about the shape, all be about equal, and 1 ½ pounds of sweet potato.

And we’re going to put this in the oven. And as the items are finished, we’ll take them off the pan. And I’ll give you the timing on each one, and how to test to make sure the item is cooked enough. There’s way to run. This is going to go onto our Cuisinart and if you don’t have a Cuisinart, you can always do the old-fashion way, the way your mother made mashed potatoes in a bowl, handmade or with a little blender. I’m sure you’ve made mashed potatoes. So it’s really the same.

Well, after a total of 1 ½ hour, we’re finally done with the baking of the squash and sweet potatoes. The acorn squash took the shortest time which was; let’s see what I have here, 1 ½ hours for the acorn squash, 45 minutes for the butternut, and one hour and 15 minutes for the sweet potato.

Since these items that you see before you now will taking out earlier. The acorn squash is warm and so as the butternut squash, and this is the best time that we should take the meat out while it’s still warm it’s easy. See how simple that is. It comes out very easily. And we put it right into the Cuisinart. And the same thing with the butternut squash. The meat has to be soft. Look how simple that is.

Now the sweet potatoes just coming out of the oven are extremely hot. We don’t want to burn our hand so the best thing to do is just them lengthwise in half, and let them sit for about 10 minutes or as soon as you are able to hand leave without burning yourself. We’ll pick it up and finish putting all of that meat into the blender.

Well, now that all the potato and squash is in the Cuisinart, we’re going to add the rest of the seasonings. Being that sweet potatoes by their name are sweet, we don’t want to add a lot of brown sugar. So I’m just going to put in there a meager amount, one teaspoon. And also since it is a sweet item, we don’t need all that salt. So we’re going to put ¼ teaspoon of sea salt in there. And I was right at down, ¼ teaspoon and ½ teaspoon of sugar. Now, the allspice, we do want some flavor. I don’t put cinnamon in this, I put allspice.

We’re going to start with ¼ teaspoon of allspice. This is how I do all my recipes. I don’t want to leave the seasoning up to you. My self as a chef, I know how much seasoning it takes to make a dish tasty. So, I will season it for you, and you will have no question about how much to put in there. Most people are afraid to use the salt, pepper; these things are very important. It brings out the flavor. And, we want the richness in here, so I just put that one stick of butter in there. After all this time, it’s been sitting out, it’s fairly suave.

Now, as if you’re using your Cuisinart. It tends to mix it, burn it a little bit more. And once you get throwing, then you just let it run. This item, the first time I made it for the family at the thanksgiving, all I heard from them was, “Wow!” Now, I’m stocked making it every thanksgiving whether I extend the meal or not. It’s something that, if you make it, you will impress your family and friends.

Let’s look at the texture here, look. It becomes smooth that is; smooth, rich and creamy. Except for one thing, I want to add a little more salt. That’s ½ teaspoon more of salt. It’s sweet enough. Pepper is not that important because it’s a sweet item.

One more turn of this and we’re done. Was that not simple? What takes the longest time is the cooking of the squash and the sweet potatoes. I present this to you. I am Chef Robert Corey, and I’m sure, if you make this recipe, your family and friends, they will never forget you. It is simply delicious, and have a nice day. Oh, yes, one very important factor I neglected to say. This will give you, the yield on this. If you had eight hungry people at your table, they could take this item twice.

That’s about it so, no one is going to just take it once and then pay as the rest. They’re going to take and a little bit more. So, if you have leftover, just make plenty of this. You could always freeze it if you want it to. But then, you’ll give it to people to take home after the meal. Well, that’s what this will yield you; eight heavy portion and that’s it. Thank you so much.