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Squash Puree 01

Squash Puree 01 is built on Applesauce, Salt, Pepper, Cinnamon, and Light Cream Cheese Cubed. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 4 oz
• 1/2 tsp
• 1/2 cup
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 2 tbsp
• 1/2 tsp
• 1 pinch
• 2 tbsp
• 3/4 tsp

Method (preview)

1. 1

   Method One: Place squash halves, flesh side up, in roasting pan.

2. 2

   Pour in enough water to come 1 inch up side of pan. Bake in 400

3. 3

   F oven for 30 to 60 minutes or until tender. Scrape flesh from shell. Let cool. Puree in food processor.

4. 4

   Method Three: Halve and scoop out seeds and fibrous strings. Place flesh side down, on glass plate or pan. Cover with plastic wrap.

5. 5

   Microwave on high for time given below

6. 6

   In saucepan over medium heat, combine puree, applesauce, salt, pepper and cinnamon; cook, stirring for about 8 minutes or until heated through.

7. 7

   In saucepan over medium heat, combine puree, cream cheese and salt; cook, stirring for about 8 minutes or until smooth and heated through.

8. 8

   Spoon into 6-cup casserole.

9. 9

   Sprinkle evenly with bread crumbs and broil until golden brown.

10. 10

    In saucepan over medium heat, combine puree chives, jalapeno, salt and pepper; cook, stirring occasionally, for about 8 minutes or until heated through.

11. 11

    In saucepan over medium heat, stir together honey and ginger.

12. 12

    Stir in puree, salt, and pepper; cook, stirring for about 8 minutes or until heated through.

13. 13

    In saucepan over medium heat, melt butter; heat orange rind, cumin, thyme and salt, stirring for 1 minute.

14. 14

    Add puree; cook, stirring occasionally, for about 8 minutes or until heated through.