Recipe - Squash Purees

Squash
Milk
Garlic
Butter or cream
ds Tabasco sauce
Allspice; ground
Singaporean chilli sauce

Cook the flesh of densetextured squashes with a little milk until soft,
with a clove of garlic if you like, then mash with a potato masher or puree
in a blender. The puree can be further enriched with a knob of butter or
cream, or instantly enlivened with a dash of Tabasco, ground allspice, or
Singaporean chilli sauce. For a spiced puree, add a little mild spice paste
by the teaspoon with cream to taste.
Posted to EATL Digest 29 Aug 96

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

From: erika metzieder 100627.3022@COMPUSERVE.COM