CARIBBEAN SQUASH PUREED WITH OLIVE OIL AND LIME (for eight)
3-1/2 pounds calabaza or butternut squash, peeled, seeded and cut into 2 inch chunks
¼ cup olive oil, preferably extra-virgin
2 to 3 tablespoons fresh lime juice, or to taste
freshly grated nutmeg to taste
coarse salt and freshly ground black pepper 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, or puree it in a food processor.
- Stir in the oil, lime juice and enough of the reserved steaming liquid to reach the desired consistency and season with nutmeg, salt and pepper to taste. The squash puree can be made 3 days in advance, kept covered and chilled and reheated, adding more water if needed.