Buttercup Squash, Barnard Inn Style Recipe

1. 1

   Blanch cranberries in sugar syrup, being careful not to boil.

2. 2

   (They should not burst.)

3. 3

   Cold and leave in syrup for one hour or possibly chill overnight.

4. 4

   Slice the apples into 1/4 inch (approximately) slices and spread on buttered tray.

5. 5

   Cut one medium buttercup squash (unpeeled) into eight pcs and steam till the inside is soft, while the shell remains somewhat hard.

6. 6

   Scoop out slightly cooled meat and mash.

7. 7

   Whip the mashed squash with about one-fourth c. of butter, nutmeg, and salt to taste, and about one-fourth c. of maple syrup (depending on dryness of the squash) to achieve a consistency which will hold its shape.

8. 8

   Squeeze through a piping bag (or possibly substitute) and mound onto the apple slices.

9. 9

   Cortland preferred because it doesn't discolor quickly.)

10. 10

    Place a blanched cranberry on top.

11. 11

    Just before serving, heat on buttered tray in preheated 350 oven for 10-15 min.

12. 12

    These may be prepared ahead and refrigerated till ready to heat and serve.

13. 13

    by Chef/Owner Sepp Schenker From In Season, a publication of the

* Per serving · 4 servings · Values may vary.

No additional tips available.