- 2 tablespoons butter
- 1 teaspoon coarse salt
- 2 whole acorn squash (about 2 pounds each)
- Prepare Basic Acorn Squash: Preheat oven to 400°. Place 2 whole acorn squash (about 2 pounds each) on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.
- When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth. You can also season it and serve it as a side dish.
- In a medium saucepan, combine squash purée with 2 tablespoons butter and 1 teaspoon coarse salt. Cook over medium heat until hot, 3 to 4 minutes. Transfer to a serving dish, and sprinkle lightly with ground nutmeg.
Tips/TechniquesNote: The squash can also be cooked in the microwave: Place whole squash on a paper towel; microwave on high, turning occasionally, until very tender when pierced with the tip of a paring knife, 20 to 25 minutes.
Nutrition InfoPer serving: (per cup) 91 calories; 0.2 gram fat; 1.8 grams protein; 23.6 grams carbohydrates; 3.4 grams fiber