PUMPKIN OR BUTTERNUT SQUASH PUREE

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 kaffir lime leaves, finely chopped, available at Asian stores or substitute 1 Tablespoon lemon zest

Preheat oven to 375º 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.

NORA'S NOTE: You can also peel and chop the pumpkin or squash and steam it in a medium saucepan using a collapsible steamer. I warn you, however, that peeling raw pumpkin isn't easy.