Recipe - Buttercup Squash Barnard Inn Style

1 Medium buttercup squash
One fourth cup Butter
Salt
Nutmeg
One fourth cup Vermont maple syrup
2 Large Cortland apples
12 Cranberries
Sugar syrup (one part sugar
To one part water)

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 One fourth 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 onefourth cup of butter, nutmeg, and salt to taste, and about
onefourth 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 350ø oven for 1015
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