Squash and Turnip Purée Recipe

Cut squash in half; scoop out and discard seeds. Place, cut side down, in baking dish; add water to about 1/2 inch/1 cm depth.

Bake in 400F/200C oven until soft, 30 to 60 minutes. Remove from pan; let cool.

Meanwhile, in just enough boiling salted water to cover, simmer turnips and onion until softened, about 20 minutes. Reserving 1 cup/250 mL of the cooking liquid, drain.

Scoop squash flesh into food processor. Add turnips and onion; purée, adding a little of the reserved cooking liquid if mixture is too thick to purée.

In saucepan, heat butter and 1/4 cup/60 mL of the reserved cooking liquid over medium heat until butter is melted; stir in purée, pepper and nutmeg. Heat through, stirring constantly and adding more of the reserved cooking liquid to thin to desired consistency; add salt to taste.

Makes 6 to 8 servings.