Buttercup Squash Andrew
|For seasoning mix|
|Ground cinnamon||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Red apple||2 Cup (32 tbs), peeled chopped|
|Sliced bananas||1 Cup (16 tbs)|
|Apple juice||2 1⁄4 Cup (36 tbs)|
|Nonfat dry milk||4 Tablespoon|
|Artificial sweetener||6 Gram (6 Packets, 1 Gram Each)|
Combine the seasoning mix ingredients in a small bowl.
Cut all the squash in half crosswise and scrape out all the seeds and membrane.
A melon bailer works best for this, but you can also use a spoon.
Cut the meat from one squash into 1-inch cubes.
Cut a thin slice from the ends of the other two squash shells so that they stand up without tipping.
Preheat the oven to 400°.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Place the cubed squash, the apples, and the bananas in the skillet and cook, stirring occasionally, for 4 minutes.
Add 1 cup of the apple juice and the seasoning mix.
Cook, stirring occasionally, until most of the liquid has evaporated and the mixture has begun sticking to the skillet, about 20 minutes.
Transfer 2 cups of the mixture from the skillet to a blender or food processor.
Add 3/4 cup apple juice, the dry milk, and the artificial sweetener to the blender or processor and puree.
If the mixture is too thick to puree properly, add another 3/4 cup apple juice.
Return the pureed mixture to the skillet and blend thoroughly with the other ingredients.
Place the squash shells in a 10-inch round pie pan and fill each shell with 1/4 of the blended mixture.
Pour the remaining apple juice into the pan, and bake until the squash is fork tender, about 45 minutes.