Acorn Squash Puree

• 3 acorn squash, halved, the seeds and strings discarded
• 2 tablespoons unsalted butter
• freshly grated nutmeg to taste

1. Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, in one layer in a buttered baking dish.
2. Bake the squash, covered with foil, in the middle of a preheated 375F.
3. oven for 1 hour and let it cool until it can be handled.
4. Scoop out the squash pulp, discarding the skin, and in a food processor puree it with the butter.
5. Transfer the puree to a saucepan and simmer it, stirring occasionally, until the excess liquid is evaporated.
6. Season the puree with the nutmeg and salt and pepper.
7. The puree may be made 1 day in advance and kept covered and chilled.

acorn, unsalted butter, nutmeg

Taken from www.epicurious.com/recipes/food/views/acorn-squash-puree-11081 (may not work)