Title: Acorn squash puree from sonoma mission inn
 Categories: Vegetables, Side dish, Low cal
      Yield: 4 Servings
 
ACORN SQUASH PUREE

      4 md Acorn Squash
    1/2 c  Tofu, soft
      1    Egg; plus
      2    Egg whites
    1/8 ts Allspice, ground
      2 tb Honey
           Pepper, white
           - freshly ground
      2 tb Butter, melted
           Cinnamon
           Allspice
           - and/or
           Nutmeg
           - freshly ground
           - (to taste)
 
   Directions  
  
  Preheat the oven to 350 degrees. Cut the squash in half lengthwise,
  scrape out the seeds, place cut side down on a baking sheet and bake
  until soft, about 1 hour.
  
  When cool enough to handle, scoop out the flesh into a mixing bowl
  and mash well. Add the tofu and blend thoroughly. In another bowl
  beat the egg and egg whites lightly, then add the squash mixture,
  spices, honey pepper, and butter. Mix well.
  
  Turn the puree into a shallow 1 quart baking dish. If preparing ahead
  to this point, cover the dish with wax paper.
  
  Bake for 30 minutes. Serve hot, sprinkled with additional cinnamon,
  allspice or nutmeg (or all three) if desired.
  
  Notes and Credits 
  
  Calories per serving: 65