Squash and Pear Puree with Maple Glazed Almond Topping

Squash and Pear Puree with Maple Glazed Almond Topping

Right now, the fall fruit and vegetable harvest season is in full swing with crunchy apples and colorful squash! These good products go so well with comforting-tasting spices like cinnamon and ginger, their cooking spreads smells that remind me of my childhood!

This squash and pear puree, combined with sage and maple glazed almonds, has a smooth and creamy flavor.

Squash and Pear Puree with Maple Glazed Almond Topping

Makes 6 servings
Preparation: 20 minutes
Cooking: 1 hour 



  • 3 medium acorn squash
  • 1/2 cup oforganic natural almonds trenches
  • 4 tablespoons of coconut oil (or olive oil to taste)
  • 1 tablespoon of pure maple syrup
  • 3/4 tsp. chopped fresh sage (dried may also work)
  • freshly ground pepper to taste
  • 3 Anjou pears (or other variety)
  • 3/4 tsp. ground ginger
  • 1/4 tsp. allspice
  • 3 tablespoons coconut cream



  1. Preheat the oven to 350 degrees F. Place the squash, cut side down and seeded, in a baking dish. Add 3/4 cup of water. Roast squash until fork tender, about 1 hour.
  2. When cool enough to touch, pour flesh with a large spoon into medium bowl and set aside; throw away the bark.
  3. In a small skillet over medium-high heat, cook the almonds in 1 tbsp of oil and maple syrup, stirring often, until the almonds are toasted and glazed. It takes about 5-6 minutes. Stir in the sage.
  4. Transfer the almonds to a plate and season with pepper to taste. Let cool.
  5. Meanwhile, in a medium pot over medium heat, combine 1/3 cup of water, pears, ginger and allspice and simmer until pears are tender, about 15 minutes.
  6. Add the reserved squash. Stir with a wooden spoon, crushing the large pieces.
  7. Stir in the coconut cream and the rest of the oil. 
  8. Using an immersion blender, lightly puree.
  9. Season with more pepper, if desired.
  10. Transfer to a serving dish and sprinkle with the reserved almonds.

Bon appétit!



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  • Caroline Bisaillon
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