Winter Squash Puree (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dishes, Side | 4 | Servings | |
INGREDIENTS
| 2 | lb | Winter squash such as Acorn |
| Hubbard or Butternut | ||
| Vegetable oil | ||
| 1 | c | Evaporated skim or low fat |
| milk | ||
| 1 | Piece cinnamon stick, 3 | |
| inch | ||
| 4 | Whole cloves | |
| 1 | Clove garlic | |
| 2 | T | Butter |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Preheat oven to 375 degrees. cut squash in half, scoop out seeds, brush cut surfaces with oil and set them face down on a baking sheet. Bake until very tender, about 30 to 45 minutes, depending on how large the squash is. While this is baking, bring the milk, cinnamon stick, cloves and garlic to a simmer. Remove from heat and let the milk infuse while squash is baking. When squash is done, remove it from oven and scoop out the cooked flesh which you should transfer to a food processor or blender. Strain the infused milk to remove the spices and garlic and blend infused milk with the squash to make a puree. Beat in butter if you wish and season to taste with salt and pepper. You can make this in advance and reheat in a double boiler. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6763 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 18:02:12 -0500 From: Gail Shermeyer <4paws@netrax.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 85
Total Fat: 9.7g
Cholesterol: 15.6mg
Sodium: 83.9mg
Potassium: 808.8mg
Carbohydrates: 24.9g
Fiber: 3.9g
Sugar: <1g
Protein: 2.1g