Buttercup Squash Andrew-Chef Paul Prudhomme

[Guest guest]

I had torn this recipe out of one of last year's Gourmet magazines. I

just got around to putting it into MC.

 

JoAnn

 

* Exported from MasterCook *

 

Buttercup Squash Andrew - Chef Paul Prudhomme

 

Recipe By : Fork in The Road, Chef Prudhomme

Serving Size : 1 Preparation Time :0:00

Categories : Chefs Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

**Seasoning Mix**

1 teaspoon cinnamon -- ground

1/8 teaspoon cloves -- ground

1/2 teaspoon coriander -- ground

- - - - - - - - - - - -

3 buttercup squash

2 cups red apples -- peeled and chopped

1 cup bananas -- sliced

2 1/4 cups apple juice

4 tablespoons nonfat dry milk

6 packages artificial sweetener

 

Combine the seasoning mix ingredients in a small bowl. Cut all the

squash in half crosswise and scrape out all the seeds and membrane. A

melon baller works best for this but you can also use a spoon.

 

Cut the meat from one squash into 1 inch cubes. Cut a thin slice from

the ends of the other two squash shells so that they stand up without

tipping. Preheat the oven to 400 F. Preheat a heavy 10 inch skillet,

preferably nonstick, over high heat to avout 350F, about 4 minutes.

Place the cubed squash, the apples, and the bananas in the skillet and

cook, stirring occasionally for 4 minutes.

 

Add 1 cup of the apple juice and the seasoning mix. Cook, stirring

occasionally, until most of the liquid has evaporated and begun sticking

to the skillet, about 20 minutes. Transfer 2 cups of the mixture from

the skillet to a blender or food processor. Add 1/2 cup apple juice, the

dry milk, and the artificial sweetener to the blender or food processor

and puree. If the mixture is too thick to puree properly, add another

1/4 cup juice.

 

Return the pureed mixture to the skillet and blend thoroughly with the

other ingredients. Place the squash shells in a 10 inch round pie pan

and fill each shell with 1/4 of the blended mixture. Pour the remaining

apple juice into the pan, and bake until the squash is fork tender,

about 45 minutes. Serve warm.

 

Recipe reprinted in Winn-Dixie ad with permission

Recipe from Fork In The Road, Copyright 1993 by Paul Prudhomme

 

Posted to Veg-Recipe 4/99 by JoAnn Pellegrino

 

 

- - - - - - - - - - - - - - - - - -