Rec: Acorn Squash Puree Eva, I made this last night and it is delicious, it has rave reviews on
Epi. I had one really large squash, it took more like 1 1/2 hours to get tender and wasn't at all watery, as I find acorn squash can be. I served it with Boursin and Spinach stuffed chicken breasts, beets, and a salad with mixed greens, mandarin oranges and red onion.
ACORN SQUASH PUREE
3 acorn squash, halved, the seeds and strings discarded
2 tablespoons 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 375°F. 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 purée it with the butter. Transfer the purée to a saucepan and simmer it, stirring occasionally, until the excess liquid is evaporated. Season the purée with the nutmeg and salt and pepper. The purée may be made 1 day in advance and kept covered and chilled.
Makes 6 servings.
Gourmet
December 1991
http://www.epicurious.com/recipes/recipe_views/views/11081
