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Acorn Squash Puree

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    Everyday Food, October 2005
    • Prep Time 15 minutes
    • Total Time 1 hour, 30 minutes
    • Yield Makes 4 cups
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    Ingredients

    Directions

    1. Prepare Basic Acorn Squash. When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth. You can also season it and serve it as a side dish.
    2. In a medium saucepan, combine squash purée with 2 tablespoons butter and 1 teaspoon coarse salt. Cook over medium heat until hot, 3 to 4 minutes. Transfer to a serving dish, and sprinkle lightly with ground nutmeg.

    Recipe Reviews

    • thegreathost
      6 Oct, 2008

      This puree is delicious for any soup. I did not use nutmeg. I used the puree in a chicken soup. The soup included celery, onions, a can of chicken broth and sliced chicken breast. DELICIOUS for Lunch or Dinner!

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