Spinach and Acorn Squash Purees

Name: Spinach and Acorn Squash Purees
Yield: 8 servings
Ingredients: 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; ½ teaspoon freshly grated nutmeg

By Moira Hodgson

Published November 18, 1995

Total Time: 1 hour
Rating: 4(18)
Comments: Read comments

Featured in: FOOD;Adding Color and Ease to Holiday Vegetable Dishes

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Ingredients

Yield:8 servings

FOR THE SQUASH

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)

FOR THE SPINACH

4 pounds fresh spinach, stalks removed
4 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
½ teaspoon freshly grated nutmeg

Ingredient Substitution Guide

Preparation

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