Hamlet’s Acorn Squash Mushroom Puree
A country inn recipe for Hamlet’s Acorn Squash Mushroom Puree.
Ingredients
- 5 acorn squash
- 1/3 cup butter, melted
- 2 tbsp. brown sugar
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/3 tsp. fresh ground pepper
- 1/4 cup butter
- 1/2 lb. fresh mushrooms, sliced
Instructions
- 1
Cut squash in half crosswise. Remove seeds. Place squash cut side down on lightly greased baking sheet. Bake at 375F for 45 minutes.
- 2
Scoop out pulp, leaving a 1/4 inch shell on six halves. Discard remaining shells.
- 3
Blend pulp, melted butter, brown sugar, salt, nutmeg and pepper until smooth.
- 4
Melt 1/4 cup butter in skillet. Add mushrooms. Saute over low heat 5 to 8 minutes, stirring occasionally.
- 5
Drain. Combine mushrooms and squash mixture.
- 6
Spoon into reserved shells.
- 7
Place on baking sheet. Sprinkle with nutmeg.
- 8
Bake at 350F for 15 minutes.
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