Spinach and Acorn Squash Purees

Name: Spinach and Acorn Squash Purees
Total time: 1 h
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; 1/2 teaspoon freshly grated nutmeg

By Moira Hodgson

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 2tablespoons olive oil
3acorn squash, cut in half and seeded
6tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
2tablespoons maple syrup (or to taste)

For the Spinach

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

Ingredient Substitution Guide

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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.