Recipe information
Yield
Makes about 6 cups, serving 10 as part of a buffet
Ingredients
3 1/2 pounds calabaza (available at Hispanic markets) or butternut squash, peeled, seeded, and cut into 2-inch chunks
1/4 cup olive oil (preferably extra-virgin)
2 to 3 tablespoons fresh lime juice, or to taste
freshly grated nutmeg to taste
Preparation
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 and season the squash purée with the nutmeg and salt and pepper. The squash purée may be made 3 days in advance, kept covered and chilled, and reheated, adding additional water as needed.
