Hamlet’s Acorn Squash Mushroom Puree

Hamlet’s Acorn Squash Mushroom Puree

5 acorn squash
1/3 cup butter, melted
2 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/3 tsp. fresh ground pepper
1/4 cup butter
1/2 lb. fresh mushrooms, sliced
ground nutmeg

Cut squash in half crosswise. Remove seeds. Place squash cut side down on lightly greased baking sheet. Bake at 375F for 45 minutes. Scoop out pulp, leaving a 1/4 inch shell on six halves. Discard remaining shells.
Blend pulp, melted butter, brown sugar, salt, nutmeg and pepper until smooth. Melt 1/4 cup butter in skillet. Add mushrooms. Saute over low heat 5 to 8 minutes, stirring occasionally. Drain. Combine mushrooms and squash mixture. Spoon into reserved shells. Place on baking sheet. Sprinkle with nutmeg. Bake at 350F for 15 minutes