| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
December 19 |
1 |
servings |
INGREDIENTS
| 3 |
|
Acorn squash; halved, the seeds |
|
|
; and strings |
|
|
; discarded |
| 2 |
tb |
Unsalted butter |
|
|
Freshly grated nutmeg to taste |
INSTRUCTIONS
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.
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