Acorn Squash and Apple Puree

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Place the squash halves, cut sides up, in a large baking dish.

3. 3

   Place 1 teaspoon of the butter in the center of each squash.

4. 4

   Sprinkle the insides lightly with the cinnamon and nutmeg.

5. 5

   Add enough water to cover the bottom of the pan by about 1/4-inch (about 1/2 cup), cover tightly with aluminum foil, and roast until the squash is tender, 50 minutes to 1 hour.

6. 6

   Remove the squash from the oven, uncover, and let sit until cool enough to handle.

7. 7

   Using a spoon, scoop the flesh from the squash into the bowl of a food processor..

8. 8

   Melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat.

9. 9

   When the butter is foamy, add the shallots and cook, stirring, until soft and fragrant, 45 seconds to 1 minute.

10. 10

    Add the apples, salt, and pepper and cook, stirring occasionally, for 3 minutes.

11. 11

    Add the stock and cook, stirring occasionally, until the apples are very tender, 8 to 10 minutes.

12. 12

    Remove the pan from the heat and transfer the apple mixture to a food processor with the squash.

13. 13

    Puree the mixture on high speed until smooth.

14. 14

    Adjust the seasoning, to taste, and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.