Acorn Squash Puree

1. 1

   Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, in one layer in a buttered baking dish.

2. 2

   Bake the squash, covered with foil, in the middle of a preheated 375F.

3. 3

   oven for 1 hour and let it cool until it can be handled.

4. 4

   Scoop out the squash pulp, discarding the skin, and in a food processor puree it with the butter.

5. 5

   Transfer the puree to a saucepan and simmer it, stirring occasionally, until the excess liquid is evaporated.

6. 6

   Season the puree with the nutmeg and salt and pepper.

7. 7

   The puree may be made 1 day in advance and kept covered and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.