1 ea Medium buttercup squash
1/4 c Butter
1 x Salt
1 x Nutmeg
1/4 c Vermont maple syrup
2 ea Large Cortland apples
12 ea Cranberries
1 x Sugar syrup (one part sugar
1 x To one part water)
Blanch cranberries in sugar syrup, being careful not
to boil. (They shouldn't burst.) Cool and leave in
syrup for one hour or refrigerate overnight.
Slice the apples into 1/4 inch (approximately) slices
and spread on buttered tray.
Cut one medium buttercup squash (unpeeled) into eight
pieces and steam until the inside is soft, while the
shell remains somewhat firm. Scoop out slightly cooled
meat and mash. Whip the mashed squash with about
one-fourth cup of butter, nutmeg, and salt to taste,
and about one-fourth cup of maple syrup (depending on
dryness of the squash) to achieve a consistency that
will hold its shape. Squeeze through a piping bag (or
substitute) and mound onto the apple slices. Cortland
preferred because it doesn't discolor quickly.) Place
a blanched cranberry on top. Just before serving, heat
on buttered tray in preheated 350 oven for 10-15
minutes. These may be prepared ahead and refrigerated
until ready to heat and serve. by Chef/Owner Sepp
Schenker From In Season, a publication of the Vermont
Department of Agriculture, Food and Markets
