Petite Pumpkins With Spiced Squash
|Banana squash||3 Pound|
|Butter/Margarine||1⁄8 Pound (1/4 Cup, At Room Temperature)|
|Maple syrup/Honey||2 Tablespoon|
|Ground coriander||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Cooked petite pumpkin shells||8|
Place banana squash cut side down in a 9-inch-square pan.
Bake, covered, in a 375° oven until squash is tender when pierced, 45 to 55 minutes.
Meanwhile, beat together butter, syrup, coriander, and nutmeg.
Scoop cooked squash from shell into a food processor or bowl; add 1/2 the spiced butter.
Whirl or mash squash until smooth.
Add salt to taste.
Fill pumpkins almost to rim with squash mixture.
If made ahead, cover and chill pumpkins and remaining butter up until next day.
Set pumpkins in a 9 by 13-inch baking dish or pan; lids do not need to be reheated.
Cover pan and bake in a 350° oven until hot in center, 20 to 45 minutes.
Set pumpkins directly on a rack, a few at a time if they don't all fit, over about 1 inch water in a 5- to 6-quart pan or wok.
Drape foil over pumpkins so condensation does not drip into squash.
Pumpkin lids do not need to be reheated.
Cover pan and bring water to a boil.
Steam until squash is hot in center, 12 to 15 minutes.
Carefully transfer pumpkins to a dish.
Mound remaining spiced butter equally on each filled shell.
Set lids on pumpkins or alongside.