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Ingredients
- 3 x acorn squash halved, the seeds and strings discarded
- 2 Tbsp. unsalted butter
- freshly grated nutmeg to taste
Directions
- 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 cold till 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, till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 505g | |
| Recipe makes 2 servings | |
| Calories 298 | |
| Calories from Fat 105 | 35% |
| Total Fat 12.01g | 15% |
| Saturated Fat 7.39g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 16mg | 1% |
| Potassium 1708mg | 49% |
| Total Carbs 51.21g | 14% |
| Dietary Fiber 7.4g | 25% |
| Sugars 0.01g | 0% |
| Protein 4.05g | 6% |
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