Buttercup Squash Andrew – Chef Paul Prudhomme

INGREDIENTS

INSTRUCTIONS

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2 1/4    cups apple juice
Combine the seasoning mix ingredients in a small bowl. Cut all the
squash in half crosswise and scrape out all the seeds and membrane. A
melon baller works best for this but you can also use a spoon.
Cut the meat from one squash into 1 inch cubes. Cut a thin slice from
the ends of the other two squash shells so that they stand up without
tipping. Preheat the oven to 400 F. Preheat a heavy 10 inch skillet,
preferably nonstick, over high heat to avout 350F, about 4 minutes.
Place the cubed squash, the apples, and the bananas in the skillet
and cook, stirring occasionally for 4 minutes.
Add 1 cup of the apple juice and the seasoning mix. Cook, stirring
occasionally, until most of the liquid has evaporated and begun
sticking to the skillet, about 20 minutes. Transfer 2 cups of the
mixture from the skillet to a blender or food processor. Add 1/2 cup
apple juice, the dry milk, and the artificial sweetener to the
blender or food processor and puree. If the mixture is too thick to
puree properly, add another 1/4 cup juice.
Return the pureed mixture to the skillet and blend thoroughly with the
other ingredients. Place the squash shells in a 10 inch round pie pan
and fill each shell with 1/4 of the blended mixture. Pour the
remaining apple juice into the pan, and bake until the squash is fork
tender, about 45 minutes. Serve warm.
Recipe reprinted in Winn-Dixie ad with permission Recipe from Fork In
The Road, Copyright 1993 by Paul Prudhomme
Recipe by: Fork in The Road, Chef Prudhomme
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