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Squash Dessert

Yankee Plus Dec 2015


by in Jan 1992
Squash Dessert
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  • 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


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

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