Recipe of the Month

Pumpkin or Butternut Squash Puree

(Nora Pouillon, Restaurant Nora, Washington, D.C.)

• 2 pounds pumpkin or butternut squash
• Sea salt and freshly ground black pepper
• Pinch raz el hanout or garam masala (available at specialty stores) or ground nutmeg
• 2 lime leaves, finely chopped (available at Asian stores)

Preheat oven to 375° F.

Cut the pumpkin or squash in half, scrape out the seeds and place it, cut side down, on a baking sheet. Bake for about 50 minutes or until the pumpkin is soft . Scoop out the pulp and put it into a blender or a food processor. Season to taste with raz el hanout, garam masala or nutmeg, lime leaf and salt and pepper. Process until smooth.