Autumn Squash & Parsnip Puree (Online-Only Recipe)

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1 pound sweet hard-skinned squash, such as Butternut or Kabocha

-- About 1 1/4 pounds parsnips, to yield 3/4 pound after trimming

2 to 3 tablespoons unsalted butter

-- Kosher salt and freshly ground black pepper

-- Freshly grated nutmeg

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