Title: Winter squash puree
 Categories: 
      Yield: 4 Servings
 
      2 lb Winter squash such as Acorn,
           Hubbard or Butternut
           Vegetable oil
      1 c  Evaporated skim or low fat
           Milk
      3    Inch piece cinnamon stick
      4    Whole cloves
      1    Clove garlic
      2 tb Butter
           Salt and freshly ground
           Black pepper
 
  Preheat oven to 375 degrees. cut squash in half, scoop out seeds,
  brush cut surfaces with oil and set them face down on a baking sheet.
  Bake until very tender, about 30 to 45 minutes, depending on how
  large the squash is.
  
  While this is baking, bring the milk, cinnamon stick, cloves and
  garlic to a simmer. Remove from heat and let the milk infuse while
  squash is baking.
  
  When squash is done, remove it from oven and scoop out the cooked
  flesh which you should transfer to a food processor or blender.
  Strain the infused milk to remove the spices and garlic and blend
  infused milk with the squash to make a puree. Beat in butter if you
  wish and season to taste with salt and pepper. You can make this in
  advance and reheat in a double boiler.
  
  Yield: 4 servings