Buttercup Squash, Barnard Inn Style
1 ea Medium buttercup squash 1/4 c Butter 1 x Salt 1 x Nutmeg 1/4 c Vermont maple syrup 2 ea Large Cortland apples 12 ea Cranberries 1 x Sugar syrup (one part sugar 1 x To one part...
Ingredients
- 1ea medium buttercup squash
- 1/4cup butter
- 1salt
- 1nutmeg
- 1/4cup vermont maple syrup
- 2ea large cortland apples
- 12ea cranberries
- 1sugar syrup (one part sugar
Directions
- 1
1 ea Medium buttercup squash 1/4 c Butter 1 x Salt 1 x Nutmeg 1/4 c Vermont maple syrup 2 ea Large Cortland apples 12 ea Cranberries 1 x Sug
- 2
They shouldn't burst.) Cool and leave in syrup for one hour or refrigerate overnight
- 3
Slice the apples into 1/4 inch (approximately) slices and spread on buttered tray
- 4
Cut one medium buttercup squash (unpeeled) into eight pieces and steam until the inside is soft, while the shell remains somewhat firm
- 5
Scoop out slightly cooled meat and mash
- 6
Whip the mashed squash with about one-fourth cup of butter, nutmeg, and salt to taste, and about one-fourth cup of maple syrup (depending on
- 7
Squeeze through a piping bag (or substitute) and mound onto the apple slices
- 8
Cortland preferred because it doesn't discolor quickly.) Place a blanched cranberry on top