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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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


  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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