Acorn Squash And Apple Puree


  • 2 1/4 pounds acorn squash (2 medium to large), halved and seeded
  • 3 tablespoons, plus 4 teaspoons unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup finely chopped shallots
  • 2 Fuji or Gala apples, peeled, cored, and diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup chicken stock or canned low-sodium chicken broth


Food Network Invites You To Try This Acorn Squash And Apple Puree Recipe From Emeril Lagasse.

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