0
(0)
CATEGORY CUISINE TAG YIELD
Grains Cooking, Live 1 Servings

INGREDIENTS

2 lb Winter squash, acorn or
butternut are preferred

INSTRUCTIONS

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"  <jfreeman@comteck.com> on
Dec 19, 1997

A Message from our Provider:

“Lonely? No one understands like Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 363
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 27.2mg
Potassium: 3148mg
Carbohydrates: 94.5g
Fiber: 13.6g
Protein: 7.3g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?