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Recipe Name: Acorn Squash Puree Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Acorn squash, halved the
seeds
and strings
discarded
2 Tablespoon(s) 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 cool until 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, until 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. Gourmet December 1991
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 722
Calories From Fat: 214
Total Fat: 24.4g
Cholesterol: 61.1mg
Sodium: 42mg
Potassium: 4494.5mg
Carbohydrates: 134.9g
Fiber: 19.5g
Sugar: <1g
Protein: 10.6g


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