->Squash Puree 01 <-

Yield: 4 cups

3 lb squash

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

1 inch up side of pan. Bake in

30 to 60 minutes or until tender. Scrape flesh from

shell. Let cool. Puree in food processor.

Method Two: For easy-to-peel varieties, peel, seed and cube. Steam

10 to 12 minutes or until tender.

Method Three: Halve and scoop out seeds and fibrous strings. Place

flesh side down, on glass plate or pan. Cover with plastic wrap.

Microwave on high for time given below:

1-1/2 lb chunks for 10 minutes

8 to 10 minutes

10 to 12 minutes

Spaghetti 15 minutes (flesh side up)

6 to 8 minutes

Squash - Applesauce and Cinnamon

1 cup applesauce

1/2 teaspoon pepper

1/4 teaspoon cinnamon

In saucepan over medium heat, combine puree, applesauce, salt,

pepper and cinnamon; cook, stirring for about 8 minutes or until

heated through.

Squash - Cheesy Squash Gratin

4 oz light cream cheese; cubed

1/2 cup fresh breadcrumbs

In saucepan over medium heat, combine puree, cream cheese and salt;

cook, stirring for about 8 minutes or until smooth and heated

through. Spoon into 6-cup casserole. Sprinkle evenly with bread

crumbs and broil until golden brown.

Squash - Chive Jalapeno

2 tablespoons fresh chives; snipped

1 teaspoon jalapeno pepper; finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

In saucepan over medium heat, combine puree chives, jalapeno, salt

and pepper; cook, stirring occasionally, for about 8 minutes or until heated through.

Yield: 4 servings

Squash - Honey Ginger

2 tablespoons liquid honey

1/2 teaspoon gingerroot; grated

1/2 teaspoon salt; grated

1 pinch pepper

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

in puree, salt, and pepper; cook, stirring for about 8 minutes or until heated through. Yield: 4 servings

Squash - Mildly Moroccan

2 tablespoons butter

1 teaspoon orange rind; grated

1 teaspoon cumin

1 teaspoon dried thyme

3/4 teaspoon salt

4 cups squash puree

In saucepan over medium heat, melt butter; heat orange rind, cumin,

thyme and salt, stirring for 1 minute. Add puree; cook, stirring

occasionally, for about 8 minutes or until heated through. Yield:

4 servings