Source: Everyday Food, October 2005
- 2 whole acorn squash (about 2 pounds each)
- 2 tablespoons butter (optional)
- 1 teaspoon coarse salt (optional)
- ground nutmeg (optional)
Preheat oven to 400 degrees. Place 2 whole squash on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.
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.
To serve as a side dish: In a medium saucepan, combine puree 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 nutmeg.