Recipes / Winter Squash

Easy Squash Puree with Olive Oil and Lime

3 1/2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks
1/4 cup olive oil
2 to 3 tablespoons fresh lime juice Freshly grated nutmeg, to taste

In a steamer set over boiling water steam the squash, covered, for 15 to 20 minutes, or until it is very tender. Reserve the steaming liquid and force the squash through a ricer or food mill set over a large bowl. Stir in the oil, the lime juice, and enough of the reserved steaming liquid to reach the desired consistency. Season the squash purée with the nutmeg, salt and pepper.

The purée may be made 3 days in advance, kept covered and chilled, and
reheated, adding additional water as needed.

Makes about 6 cups, serving 10 as part of a buffet.

From “Gourmet,” February 1993.

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