Winter Squash Puree (Michele Urvater) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
3 pounds of acorn squash |
1 tablespoon maple syrup |
4 tablespoons softened butter, or more |
salt and freshly ground pepper |
1/4 teaspoon freshly ground nutmeg |
Directions:
1. Preheat the oven to 375 degrees. Cut the acorn the squash in half and scoop out seeds and filaments. Set them, cut side up in a baking dish just large enough to hold them comfortably and pour hot water down sides of dish to come up about 1-inch up the squash. Bake for an hour or until entirely tender. Peel away skin and puree in food processor with maple syrup and butter; season to taste with salt, pepper and nutmeg.
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