Ingredients
- 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
Description
Food Network Invites You To Try This Acorn Squash And Apple Puree Recipe From Emeril Lagasse.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter