FBD

Hamlet’s Acorn Squash Mushroom Puree

A country inn recipe for Hamlet’s Acorn Squash Mushroom Puree.

AmericanPorkEasy45 minBy Northstar

Ingredients

Servings
4
  • 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. 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. 2

    Scoop out pulp, leaving a 1/4 inch shell on six halves. Discard remaining shells.

  3. 3

    Blend pulp, melted butter, brown sugar, salt, nutmeg and pepper until smooth.

  4. 4

    Melt 1/4 cup butter in skillet. Add mushrooms. Saute over low heat 5 to 8 minutes, stirring occasionally.

  5. 5

    Drain. Combine mushrooms and squash mixture.

  6. 6

    Spoon into reserved shells.

  7. 7

    Place on baking sheet. Sprinkle with nutmeg.

  8. 8

    Bake at 350F for 15 minutes.

Tags

skilletamericancountry-cooking