| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
February 19 |
1 |
servings |
INGREDIENTS
| 3 1/2 |
lb |
Calabaza; (available at |
|
|
; Hispanic markets) |
|
|
; or butternut |
|
|
; squash, peeled, |
|
|
; seeded, and cut |
|
|
; into 2-inch chunks |
| 1/4 |
c |
Olive oil; (preferably |
|
|
; extra-virgin) |
| 2 |
tb |
Fresh lime juice; or to taste, up to |
|
|
; 3 |
|
|
Freshly grated nutmeg to taste |
INSTRUCTIONS
In a steamer set over boiling water steam the squash, covered, for 15 to 20
minutes, or until it is very tender. Reserve the steaming liquid and force
the squash through a ricer or food mill set over a large bowl. Stir in the
oil, the lime juice, and enough of the reserved steaming liquid to reach
the desired consistency and season the squash puree with the nutmeg and
salt and pepper.
The squash puree may be made 3 days in advance, kept covered and chilled,
and reheated, adding additional water as needed.
Makes about 6 cups, serving 10 as part of a buffet.
Gourmet February 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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