Squash Dessert
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Yield: 4 servings
Ingredients:
1 medium buttercup or butternut squash, peeled1 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.Browse Similar Recipes
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