Recipe courtesy of Michele Urvater

Winter Squash Puree

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 6 servings
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Ingredients

3 pounds of acorn squash

1 tablespoon maple syrup

4 tablespoons softened butter, or more

Salt and freshly ground pepper

1/4 teaspoon freshly ground nutmeg

Directions

  1. Preheat the oven to 375 degrees. Cut the acorn the squash in half and scoop out seeds and filaments. Set them, cut side up in a baking dish just large enough to hold them comfortably and pour hot water down sides of dish to come up about 1-inch up the squash. Bake for an hour or until entirely tender. Peel away skin and puree in food processor with maple syrup and butter; season to taste with salt, pepper and nutmeg.

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