Spinach and Acorn Squash Purees

• 1 to 2 tablespoons olive oil
• 3 acorn squash, cut in half and seeded
• 6 tablespoons unsalted butter
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons maple syrup (or to taste)
• 4 pounds fresh spinach, stalks removed
• 4 tablespoons unsalted butter, melted
• Coarse salt and freshly ground pepper
• 1/2 teaspoon freshly grated nutmeg

1. Preheat the oven to 375 degrees.
2. Oil a roasting pan with the olive oil and put the squash halves cut side down.
3. Bake the halves for about 40 minutes, or until the flesh is tender when pierced with a skewer or fork.
4. Scoop the flesh into a bowl and mash in the butter, salt and pepper.
5. Sweeten to taste with the maple syrup.
6. Keep warm.
7. Meanwhile, steam the spinach until tender (three to four minutes).
8. Squeeze dry and put in a food processor with the butter.
9. Season the spinach with salt and pepper and puree until smooth.
10. Put the two purees next to each other in a serving dish.
11. Sprinkle the spinach with nutmeg.
12. Serve immediately.

olive oil, acorn, unsalted butter, salt, maple syrup, fresh spinach, unsalted butter, salt, nutmeg

Taken from cooking.nytimes.com/recipes/73 (may not work)