#36

Acorn Squash and Apple Puree

A recipe from Emeril off the Food Network website. You will find the link to the recipe at the bottom of this post, but I did not follow it completely.

I cut the acorn squash in half and took out the seeds. I then placed a little bit of butter (margarine) in the middle and sprinkled each half with cinnamon and nutmeg. I put the acorn cut side up in a casserole dish, filled it with about 1/4 cup of water, covered with aluminum foil and baked at 350 for 50 minutes. I then removed it from the oven and took the foil off to cool.

Meanwhile, I peeled and diced up 2 apples, put a little but of butter (margarine) in the pan and sauteed the apples for about 3 minutes. Then I added some water (about 1/4 cup) and cooked the apples until mushy (about 8 minutes).

I then took the acorn squash out of the skin and into my bullet, added the mushy apples and poured some more water into the bullet blender. Pureed it for a minute and what I got was a tasty, sweet acorn squash and apple puree. Perfect for this fall-like evening.


Acorn Squash and Apple Puree Recipe