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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Dishes, Side 4 Servings

INGREDIENTS

2 lb Winter squash such as Acorn
Hubbard or Butternut
Vegetable oil
1 c Evaporated skim or low fat
milk
1 Piece cinnamon stick, 3
inch
4 Whole cloves
1 Clove garlic
2 T Butter
Salt and freshly ground
black pepper

INSTRUCTIONS

Preheat oven to 375 degrees. cut squash in half, scoop out seeds,
brush cut surfaces with oil and set them face down on a baking sheet.
Bake until very tender, about 30 to 45 minutes, depending on how  large
the squash is.  While this is baking, bring the milk, cinnamon stick,
cloves and  garlic to a simmer. Remove from heat and let the milk
infuse while  squash is baking.  When squash is done, remove it from
oven and scoop out the cooked  flesh which you should transfer to a
food processor or blender.  Strain the infused milk to remove the
spices and garlic and blend  infused milk with the squash to make a
puree. Beat in butter if you  wish and season to taste with salt and
pepper. You can make this in  advance and reheat in a double boiler.
Yield: 4 servings  Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved Recipe By  : COOKING MONDAY TO FRIDAY SHOW #MF6763  Posted to
MC-Recipe Digest V1 #305  Date: Sat, 16 Nov 1996 18:02:12 -0500  From:
Gail Shermeyer <4paws@netrax.net>

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 179
Calories From Fat: 85
Total Fat: 9.7g
Cholesterol: 15.6mg
Sodium: 83.9mg
Potassium: 808.8mg
Carbohydrates: 24.9g
Fiber: 3.9g
Sugar: <1g
Protein: 2.1g


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