Return to Content

Squash Dessert

by in Jan 1992

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order