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| | Basic Acorn Squash Puree
three 1 1/4 pound acorn squash
3 tablespoons of butter or margarine
1/2 teaspoon of salt
3/4 teaspoon of ground allspice
Cut squash in half crosswise, remove seeds. Place squash cut side down, in a shallow baking dish or pan. Add water to dish to depth of 1/2 inch.
Bake at 375ºF. for 45 minutes or until tender. Drain and cool slightly.
Scoop out pulp, discarding shells.
Place pulp and remaining ingredients in container of an electric blender or food processor, process until smooth, stopping once to scrape down sides. Use pureed mixture in Granola Squash Pancakes and Orange Squash Brulee. Freeze acorn squash puree up to 3 months, if desired. 4 cups |
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