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Acorn
Squash and Apple Puree
1 acorn squash, halved and the seeds and strings discarded
1 McIntosh apple, cut into 1-inch pieces
1/2 T butter
freshly grated nutmeg to taste if desired
Arrange the squash, cut sides down, in a glass dish, prick the
skin all over with the tip of a sharp knife, and microwave the
squash at high power (100%) for 10 minutes. Put the apple in a
1 - or 2 cup glass measuring cup, cover it with microwave-safe
plastic wrap, and microwave it and the squash at high power
(100%) for 4 to 6 minutes, or until they are tender. Scoop out
the squash, discarding their skin, pour off any liquid from
the apple, and force the squash and the apple through the
medium disk of a food mill into a bowl. Stir in the butter the
nutmeg, and salt and pepper to taste. Makes 2 servings.
Nutritional analysis per serving: Calories, 238; Fiber, 15
g.; Chol esterol, 8 mg.; Sodium, 33 mg. Percent calories from:
Protein, 8%; Carbohydrate, 77%; Fat, 15%.
***Write a review of this recipe!***
Recipe from the New England McIntosh
Growers Association
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