Recipe - Mashed Squash

Squash
Butter
Salt and freshly ground
black pepper
Nutmeg
Cinnamon

Take a large wedge of squash or halve mediumsized squashes. Scoop out the
seeds, but do not remove the skin. Place on an oiled baking sheet, one of
the cut sided down, cover any exposed cut sides with foil and bake at 180 C
/ 350 F / Gas Mark 4 until very tender. Scrape out the flesh and drain for
as long as possible in a sieve lined with muslin or a clean tea towel.

Shortly before serving, tip the drained flesh into a pan and mash
thoroughly. Stir the mash over a lowmedium heat to dry it out a little
more, then beat in generous knobs of butter and season well with salt,
pepper and a good scraping of nutmeg and/or cinnamon. Taste and adjust
seasoning you will probably need to add more of everything, as squash
absorbs other flavours readily. Beat for several minutes, to lighten and to
get the mash good and hot, then serve.
Posted to EATL Digest 29 Aug 96

Date: Fri, 30 Aug 1996 16:52:27 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM
NOTES : Winter squashes and warm spices go together beautifully, both in
sweet
and savoury dishes. l love spiced mashed squash and often serve
it in place of
mashed potato.