INGREDIENTS

INSTRUCTIONS

1.  Halve, peel and seed the squash.  Cut into 2 inch chunks.
2.  In a large, heavy saucepan, combine the squash, chicken stock, and 3
cups of water. Bring to a boil over high heat. Reduce the heat to
moderatley low, cover partially and simmer until the squash is tender
(about 20 minutes). Drain, reserving 1/4 cup of the cooking liquid.
3.  In a large bowl, combine the squash, butter, ginger, mace, coriander,
cayenne, salt, pepper,  lemon juice and reserved cooking liquid.
4.  Preheat oven to 350.  In a food processor, puree the sqash mixture (in
2 batches) until smooth. Transfer puree to a heatproof 3 quart serving dish
and fold in the sour cream. Taste and adjust seasonings. Cover the dish
with foil. (NOTE: You can make the recipe up to 2 days ahead to this point
and refrigerate. Let it come to room temperature before baking.)
5. Bake until heated though, about 25 mintes.  If desired, uncover and
broil about 5 inches from the heat for 1 minutes or until lightly browned
6. Serves 12:  88 calories 3.3 grams fat
Recipe By     : Adapted from Sheila Lukins in "Food and Wine" 12/90
Posted to Digest eat-lf.v096.n200
Date: Sun, 27 Oct 1996 15:41:59 -0500
From: Kathie Briggs <kjbriggs@voyager.net>

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”