Buttercup squash, barnard inn style
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Buttercup squash, barnard inn style
  Vegetables    Squash  
Last updated 6/12/2012 1:11:33 AM. Recipe ID 39079. Report a problem with this recipe.
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      Title: Buttercup squash, barnard inn style
 Categories: Vegetables
      Yield: 4 Servings
 
      1    Medium buttercup squash
    1/4 c  Butter
           Salt
           Nutmeg
    1/4 c  Vermont maple syrup
      2    Large Cortland apples
     12    Cranberries
           Sugar syrup (one part sugar
           To one part water)
 
  Blanch cranberries in sugar syrup, being careful not to boil. (They
  shouldn't burst.)  Cool and leave in syrup for one hour or refrigerate
  overnight. Slice the apples into 1/4 inch (approximately) slices and
  spread on buttered tray. Cut one medium buttercup squash (unpeeled)
  into eight pieces and steam until the inside is soft, while the shell
  remains somewhat firm. Scoop out slightly cooled meat and mash. Whip
  the mashed squash with about one-fourth cup of butter, nutmeg, and
  salt to taste, and about one-fourth cup of maple syrup (depending on
  dryness of the squash) to achieve a consistency that will hold its
  shape. Squeeze through a piping bag (or substitute) and mound onto
  the apple slices. Cortland preferred because it doesn't discolor
  quickly.)  Place a blanched cranberry on top. Just before serving,
  heat on buttered tray in preheated 350 oven for 10-15 minutes.
  These may be prepared ahead and refrigerated until ready to heat and
  serve. by Chef/Owner Sepp Schenker From In Season, a publication of
  the Vermont Department of Agriculture, Food and Markets
  




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Recipe ID 39079 (Apr 03, 2005)

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