Squash Puree and Variations

Title:
Squash Puree and Variations

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     2 lb Winter squash; (acorn or


          -butternut are preferred)






 Cut the squash in half through the stem or into several large pieces using


 a heavy chef's knife or cleaver and a rubber mallet. Scoop out the seeds


 and fibers with a spoon. Peel if desired.


 


 Place the squash in a steamer basket over boiling water in a large pot.


 Cover and steam until the squash is very tender when pierced, about 20


 minutes depending on the age, variety and size of the squash. If the squash


 is not peeled, scrape the pulp away from the skin. Place the squash in a


 bowl and mash it with a fork or whisk, or use an electric mixer.


 


 The squash is ready to use as is for muffins, soups or other recipes, or


 season and reheat as follows:


 


 Combine puree with 1 tablespoon melted butter, a pinch of nutmeg, salt and


 pepper to taste and 1/4 cup freshly grated Parmesan cheese.


 


 Combine puree with 1 tablespoon butter, 1 to 2 tablespoons honey, maple


 syrup or brown sugar, 1/4 teaspoon cinnamon, a pinch of nutmeg and salt and


     1/4    cup toasted pecans.


 


 Pour into a small buttered baking dish and bake at 350 until heated


 through.


 


 Yield: 2 cups


 


 Notes: recipe courtesy of Michele Scicolone


 


 Recipe by: Cooking live Show #9009


 


 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman"


 
on Dec 19, 1997