INGREDIENTS

INSTRUCTIONS

Blanch cranberries in sugar syrup, being careful not to boil. (They
shouldn't burst.)  Cool and leave in syrup for one hour or refrigerate
overnight. Slice the apples into 1/4 inch (approximately) slices and spread
on buttered tray. Cut one medium buttercup squash (unpeeled) into eight
pieces and steam until the inside is soft, while the shell remains somewhat
firm. Scoop out slightly cooled meat and mash. Whip the mashed squash with
about one-fourth cup of butter, nutmeg, and salt to taste, and about
one-fourth cup of maple syrup (depending on dryness of the squash) to
achieve a consistency that will hold its shape. Squeeze through a piping
bag (or substitute) and mound onto the apple slices. Cortland preferred
because it doesn't discolor quickly.)  Place a blanched cranberry on top.
Just before serving, heat on buttered tray in preheated 350° oven for 10-15
minutes.  These may be prepared ahead and refrigerated until ready to heat
and serve. by Chef/Owner Sepp Schenker From In Season, a publication of the
Vermont Department of Agriculture, Food and Markets
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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