Yield: 1 Servings
|1 \N||Acorn; butternut or similar squash|
|\N \N||Spices; (see below)|
Poke a hole or two in the squash and microwave until soft all over. About 4 ~ 8 minutes depending on size of squash) Cut in half. (It is very easy when cooked) Scoop out seeds, mash squash, season and serve. Although I tend to use lots of spices in things I only lightly use the chili, curry and berberi mentioned below. In this case just a subtle tast of them works for me. Season with one of the following combination: 1. Molly McButter or salt and Brown Sugar (husband's favorite) 2. Ethopian Berbere spice mix and salt and a few rasins or chopped apricots (my favorite)
3. Your favorite curry mix, salt and a few rasins or chopped apricots.
4. Chilli powder and chopped sweet onions.
5. Salsa or Pico de Gallo
6. Pressed garlic and Molly McButter 7. Leftover chili beans or cooked veggies such as peas or broccli 7. Your own thing... I am sure you can think of better ones that what is above. When you do let the rest of us know.
Posted to fatfree digest by Barb Beck <barb@...> on Dec 9, 1998, converted by MM_Buster v2.0l.