Buttercup Squash Andrew Chef Paul Prudhomme Recipe

1. 1

   Combine the seasoning mix ingredients in a small bowl.

2. 2

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

3. 3

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

4. 4

   Cut the meat from one squash into 1 inch cubes.

5. 5

   Cut a thin slice from the ends of the other two squash shells so which they stand up without tipping.

6. 6

   Preheat the oven to 400 F. Preheat a heavy 10 inch skillet, preferably nonstick, over high heat to avout 350F, about 4 min.

7. 7

   Place the cubed squash, the apples, and the bananas in the skillet and cook, stirring occasionally for 4 min.

8. 8

   Add in 1 c. of the apple juice and the seasoning mix.

9. 9

   Cook, stirring occasionally, till most of the liquid has evaporated and begun sticking to the skillet, about 20 min.

10. 10

    Transfer 2 c. of the mix from the skillet to a blender or possibly food processor.

11. 11

    Add in 1/2 c. apple juice, the dry lowfat milk, and the artificial sweetener to the blender or possibly food processor and puree.

12. 12

    If the mix is too thick to puree properly, add in another 1/4 c. juice.

13. 13

    Return the pureed mix to the skillet and blend thoroughly with the other ingredients.

14. 14

    Place the squash shells in a 10 inch round pie pan and fill each shell with 1/4 of the blended mix.

15. 15

    Pour the remaining apple juice into the pan, and bake till the squash is fork tender, about 45 min.

16. 16

    Serve hot.

17. 17

    Road,

* Per serving · 4 servings · Values may vary.