| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 pounds winter squash such as Acorn, Hubbard or Butternut
- Vegetable oil
- 1 cup evaporated skim or low fat milk
- 3 inch piece cinnamon stick
- 4 whole cloves
- 1 clove garlic
- 2 tablespoons butter
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 375 degrees. cut squash in half, scoop out seeds, brush cut surfaces with oil and set them face down on a baking sheet. Bake until very tender, about 30 to 45 minutes, depending on how large the squash is.
- While this is baking, bring the milk, cinnamon stick, cloves and garlic to a simmer. Remove from heat and let the milk infuse while squash is baking.
- When squash is done, remove it from oven and scoop out the cooked flesh which you should transfer to a food processor or blender. Strain the infused milk to remove the spices and garlic and blend infused milk with the squash to make a puree. Beat in butter if you wish and season to taste with salt and pepper. You can make this in advance and reheat in a double boiler.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 220 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 18 mg |
| Sodium | 701 mg |
| Serving Size | 1 of 4 servings |
| Calories | 220 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 18 mg |
| Sodium | 701 mg |
Reviews
This was really good. I had a large winter squash from the garden that looked to be of questionable parentage. The crop looked like various crosses of Cinderella, Hubbard and Kabocha,( my friend with the seed had assured me they were pure Cinderella, But he had crossed them up) at any rate I baked it the night before and the flesh was slightly sweet and tasty. Got 8 cups and stored it in the fridge over night. Reheated 4 cups (2 LB) in the microwave , then heated up 8 oz of Evaporated milk (whole) in the MV and added about a quarter teaspoon of ground cinnamon and a good pinch of ground Cloves.
It must be nice to cook in the Food Network commercial kitchen with ‘Staff’ to wash pots and utensils and a team that provides any product you need like cinnamon sticks. I don’t have a ‘staff’ of hands nor a TV show budget and live on a modest Social Security income so I make due. If this sounds like you too, this is how to’ fudge it’. I left out the garlic (beloved wife is not a fan) and she wanted it a little sweeter so I added a scant TBSP of brown sugar. By the way I didn’t use the entire cup of milk, but added till I got the thickness I wanted.
OK, this was a delicious five star recipe, but I took one star off because not everyone in America (who’s a fan of The Food Network) works in Manhattan and commutes to Greenwich or the Hamptons.
For those of us who live (and prefer) ‘fly-over’ country a little consideration, Please.
The only odd thing was the color, it looked like French’s Yellow Mustard in the bowl! However, I don’t eat color, I eat taste and texture and this was excellent.