"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

New England Squash Medley Recipe

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This recipe for New England Squash Medley, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Christiansen
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds butternut squash
1 1/2 pounds acorn squash
1 Cup pumpkin puree
1 tsp Salt
1/2 tsp. white pepper
5 tbsp. maple syrup
3 tbsp. butter



Directions:
Directions:
Cut the squash in half, scoop out the seeds, and place cut sides down on a baking sheet with sides. Pour in a half inch of water and bake at 350 degrees for about 1 hour, or until squash is soft. Let the squash cool. Scoop out the flesh into a large bowl, the add the rest of the ingredients, except the butter, and mash with a potato masher until smooth. Dot with the butter. At this point, the squash can be frozen in an airtight container. To reheat, thaw and bake at 350 degrees for about 20 minutes or until the squash is heated completely through.

Personal Notes:
Personal Notes:
This is a Thanksgiving favorite.

 

 

 

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