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Squash Ornaments the Yule Table : A Fine Accompaniment to Christmas Goose or Roast Beef

December 21, 1986

Winter squash is an excellent, healthful accompaniment to Christmas dinner goose or roast beef. HARVEST BAKED SQUASH

4 small acorn squash, quartered, seeds removed

3/4 cup butter or margarine

2 large tart green apples, seeded and chopped

2 (1-pound) cans whole-berry cranberry sauce

2 tablespoons minced preserved or crystallized ginger

1 teaspoon ground cinnamon

1 cup diced roasted almonds

Place squash in large pan containing about 1 inch water or in large steamer. Cover and bring to boil and steam squash 15 to 20 minutes or until just tender. Cool. Place squash, cut side up, in oven-proof baking dish. Set aside.

Meanwhile, melt butter in saucepan. Saute apples until lightly browned and tender. Stir in cranberry sauce, ginger, cinnamon and 3/4 cup almonds. Remove from heat and spoon into squash. Top with remaining 1/4 cup almonds. Bake at 400 degrees 10 minutes until hot. Makes 8 servings. SQUASH MOUNTAIN

2 cups mashed cooked banana or Hubbard squash

1/2 cup orange juice, about

2 tablespoons butter or margarine

Salt, pepper

1/2 cup chopped pecans

Heat mashed squash and beat in enough orange juice to thin to consistency of whipped potatoes. Beat in butter. Season to taste with salt and pepper. Whip until fluffy. Mound in bowl and sprinkle with pecans. Makes 6 servings. MAPLE NUT HUBBARD SQUASH

3 pounds Hubbard squash

1/2 cup butter or margarine

3/4 cup maple syrup

Salt, pepper

1/2 cup chopped toasted pecans

Cut squash into pieces, peel and remove seeds and fibers. Cook, covered, in boiling water 20 to 30 minutes or until tender. Drain and mash. Beat in butter and syrup and season to taste with salt and pepper. Sprinkle with pecans and serve at once. Makes 6 servings. CRANBERRY-SQUASH CUPS

4 acorn or butternut squash

1 (1-pound) can whole-berry cranberry sauce

Dash cinnamon

Dash nutmeg

1 teaspoon grated orange peel

Cook whole clean squash 8 to 10 minutes or until skin yields slightly to pressure. Let stand 5 minutes. Cut in halves and remove seeds. Place, cut side up, in shallow baking dish. Drain half of liquid from cranberry sauce and reserve for other use.

Combine cranberry sauce, cinnamon, nutmeg and orange peel in bowl. Spoon into squash cavities and bake, covered, at 400 degrees 10 minutes or until heated through. Makes 8 servings. RUM-BAKED ACORN SQUASH

3 acorn squash, cut in halves

1 (1-pound, 4-ounce) can crushed pineapple, well drained

1/2 cup butter or margarine, melted

6 slices white bread, crumbled

1 to 2 tablespoons rum

1/4 cup brown sugar, packed

Place acorn squash halves, cut side down, in greased shallow baking pan. Bake at 350 degrees 40 to 45 minutes or until squash is easily pierced. Turn right side up and scoop out seeds. Scoop out squash pulp and mash in bowl. Mix in pineapple, butter, bread, rum and brown sugar. Spoon mixture into squash shells. Return to oven and bake at 350 degrees 20 minutes longer or until lightly browned. Makes 6 servings. CALICO STUFFED PATTYPAN

6 small green pattypan squash

1/3 cup mayonnaise

1/3 cup grated Parmesan cheese

1 small tomato, peeled, diced and drained

1 small green pepper, diced

6 mushroom slices

Trim off stem end of squash and cook in boiling salted water until barely tender. Cool slightly and scoop out pulp from stem end. Drain squash pulp and stir in mayonnaise with cheese, tomato and green pepper. Spoon mayonnaise mixture into squash shells. Place in shallow pan with about 1/2-inch hot water. Bake at 450 degrees until filling puffs slightly, about 10 minutes. For garnish, stick 1 mushroom slice into filling of each squash. Makes 6 servings. PARTY SQUASH

2 pounds crookneck squash

3/4 cup whipping cream

1/4 cup dry white wine

1 tablespoon butter or margarine

1/4 teaspoon salt

Dash nutmeg

1 tablespoon chopped parsley

Scrub, trim and dice squash. Combine with cream, wine, butter and salt in large skillet. Bring to boil, reduce heat and simmer 5 minutes or until squash is tender, shaking pan occasionally. Sprinkle with nutmeg and parsley. Makes 6 servings.

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