Recipe - Acorn Squash Puree

3 Acorn squash; halved, the
seeds
; and strings
; discarded
2 tablespoon Unsalted butter
Freshly grated nutmeg to
taste

Sprinkle the cavities of the squash halves with salt and arrange the
squash, inverted, in one layer in a buttered baking dish. Bake the
squash, covered with foil, in the middle of a preheated 375F. oven
for 1 hour and let it cool until it can be handled. Scoop out the
squash pulp, discarding the skin, and in a food processor puree it
with the butter. Transfer the puree to a saucepan and simmer it,
stirring occasionally, until the excess liquid is evaporated. Season
the puree with the nutmeg and salt and pepper. The pure3 may be made
1 day in advance and kept covered and chilled.

Serves 6.

Gourmet December 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.