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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Vegetable Recipes for Picky Eaters

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Total:: 1 hr 10 min
Prep:: 10 min
Cook:: 1 hr

Yield:: 6 servings

Level:: Easy

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

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.

My Private Notes

Name: Winter Squash Puree
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
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