Mashed Squash

Take a large wedge of squash or halve medium-sized squashes. Scoop out the seeds, but do not remove the skin. Place on an oiled baking sheet, one of the cut sided down, cover any exposed cut sides with foil and bake at 180 C / 350 F / Gas Mark 4 until very tender. Scrape out the flesh and drain for as long as possible in a sieve lined with muslin or a clean tea towel. Shortly before serving, tip the drained flesh into a pan and mash thoroughly. Stir the mash over a low-medium heat to dry it out a little more, then beat in generous knobs of butter and season well with salt, pepper and a good scraping of nutmeg and/or cinnamon. Taste and adjust seasoning - you will probably need to add more of everything, as squash absorbs other flavours readily. Beat for several minutes, to lighten and to get the mash good and hot, then serve. Posted to EAT-L Digest 29 Aug 96 Date: Fri, 30 Aug 1996 16:52:27 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : Winter squashes and warm spices go together beautifully, both in sweet and savoury dishes. l love spiced mashed squash and often serve it in place of mashed potato.