Spiced Squash and Maple Puree

1. 1

   Preheat oven to 400F.

2. 2

   Place squash halves, cut side up, on large baking sheet.

3. 3

   bake until very tender, about 50 minutes.

4. 4

   Remove from oven and cool slightly.

5. 5

   Using large spoon, scoop out squash flesh and transfer to large bowl.

6. 6

   Melt butter in heavy medium saucepan over medium-low heat.

7. 7

   Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes.

8. 8

   Transfer to bowl with squash.

9. 9

   Add chicken broth and maple syrup.

10. 10

    Puree mixture in batches in processor until smooth, occasionally scraping down sides of bowl.

11. 11

    Season squash puree with salt and pepper.

12. 12

    Return puree to same saucepan.

13. 13

    (Can be prepared 4 hours ahead.

14. 14

    Cover and let stand at room temperature.)

15. 15

    Stir puree over medium heat until heated through.

16. 16

    Transfer to bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.