Recipe - Squash Puree And Variations

2 pound Winter squash; (acorn or
butternut are preferred)

Cut the squash in half through the stem or into several large pieces using
a heavy chef's knife or cleaver and a rubber mallet. Scoop out the seeds
and fibers with a spoon. Peel if desired.

Place the squash in a steamer basket over boiling water in a large pot.
Cover and steam until the squash is very tender when pierced, about 20
minutes depending on the age, variety and size of the squash. If the squash
is not peeled, scrape the pulp away from the skin. Place the squash in a
bowl and mash it with a fork or whisk, or use an electric mixer.

The squash is ready to use as is for muffins, soups or other recipes, or
season and reheat as follows:

Combine puree with 1 tablespoon melted butter, a pinch of nutmeg, salt and
pepper to taste and One fourth cup freshly grated Parmesan cheese.

Combine puree with 1 tablespoon butter, 1 to 2 tablespoons honey, maple
syrup or brown sugar, One fourth teaspoon cinnamon, a pinch of nutmeg and salt and
One fourth cup toasted pecans.

Pour into a small buttered baking dish and bake at 350 until heated
through.

Yield: 2 cups

Notes: recipe courtesy of Michele Scicolone

Recipe by: Cooking live Show #9009

Posted to MCRecipe Digest V1 #966 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997