INGREDIENTS

INSTRUCTIONS

Notes: Inn at Cedar Crossing at 336 Louisiana St, Sturgeon Bay, WI.
Milwaukee Journal Sentinel.  Halve squash, remove seeds and place cut
side down on parchment-lined  baking sheet. Bake at 375 degrees 35 to
40 minutes or until very  tender and slightly caramelized. When cool
enough to handle, peel  skins anddiscard. Reheat squash pulp in
microwave, then place in food  processorfitted with steel blade.
Process squash until very smooth.  Add butter,1 cup brown sugar, salt
to taste and white pepper. Slowly  add instant potato flakes. Squash
should thicken slightly. Process  until all of potatoflakes have
completely disappeared and squash is  very smooth. Transfer to serving
dish and keep warm while preparing  maple pecan butter.  To make maple
pecan butter: In food processor fitted with steel blade,  place whipped
butter, remaining 1/4 cup brown sugar, maple syrup and  the 1 teaspoon
salt. Process until very smooth, stopping periodically  to scrape down
sides of processor bowl. When smooth, add pecans and  pulse 3 or 4
times, just enough to incorporate pecans evenly. Serve  over squash.
Makes 8 to 10 servings.  Tom Wolfe, owner, sent recipe for squash
recipe  Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on
Mar  25, 1998

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5478
Calories From Fat: 4210
Total Fat: 479.8g
Cholesterol: 1237.4mg
Sodium: 4418.4mg
Potassium: 1578.4mg
Carbohydrates: 314.3g
Fiber: 7.9g
Sugar: 270g
Protein: 12.4g