Hi serious eaters,
After getting struck with fall fever, I decided to make a acorn squash puree to accompany dinner tomorrow night. I added too much white pepper to the puree and didn't realize it until after I had stirred it in and tasted it. It is spicier than I'd like, but not totally horrible. I was wondering if there is anything I can do now to tame the heat. I have contemplated adding some sour cream or more butter, but I wanted to consult people who actually know what they are doing before I proceed with anything. Thanks guys!