Return to Content

Squash Dessert

Squash Dessert
0 votes, 0.00 avg. rating (0% score)
by in Jan 1992
Submit a Recipe Image

Yield: 4 servings

Ingredients:

  • 1 medium buttercup or butternut squash, peeled
  • 1 cup water
  • sea salt
  • 1/4 to 1/2 cup barley malt
  • cinnamon (optional)
  • 1 tablespoon kuzu (flour made from kuzu vine; you can substitute arrowroot or cornstarch)
  • 1 cup chopped walnuts

Instructions:

Cut squash into chunks and remove seeds. Place squash in pot with water and salt. Bring to a boil, reduce flame, and cover. Simmer until squash is soft. Puree the squash in hand food mill, then place puree in pot and add barley malt and spice. Simmer 5 minutes. Dilute kuzu and add to squash, stirring constantly to prevent lumping, and simmer 2 to 3 minutes. Garnish with roasted walnuts or bake in piecrust 30 to 35 minutes with unroasted walnuts.
Updated Thursday, October 21st, 2010

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2