| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Veg07 | 1 | servings | |
INGREDIENTS
| **SEASONING MIX** | ||
| 1 | ts | Cinnamon; ground |
| 1/8 | ts | Cloves; ground |
| 1/2 | ts | Coriander; ground |
| 3 | buttercup squash 2 cups red apples — peeled and chopped | |
| 1 | cup bananas — sliced | |
| 4 | tablespoons nonfat dry milk 6 packages artificial sweetener |
INSTRUCTIONS
~ - - - - - - - - - - - 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 Converted by MM_Buster v2.0l.
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