Acorn squash and apple puree
Instructions:
- 1 acorn squash, halved, seeds and strings discarded;
- 1 yellow apple (golden delicious), cut into 1-inch pieces;
- 1⁄2 tablespoon butter;
- fresh nutmeg to taste.
- Arrange squash cut-side-down in a glass dish. Prick the skin all over with a sharp knife, and microwave at high power for 10 minutes.
- Put the apple in a glass measuring cup, cover with plastic wrap, and microwave it with the cooked squash for 4-6 minutes, or until both are tender.
- Scoop out the squash, discarding the skin.
- Pour off any liquid from the apples, and put apples and squash through a food processor.
- Stir in butter, nutmeg, and salt and pepper to taste.