Acorn squash puree from sonoma mission inn

Yield: 4 servings

Measure Ingredient
\N \N ---------> source <---------
\N \N Sonoma Mission Inn, Calif
4 mediums Acorn Squash
½ cup Tofu, soft
1 \N Egg; plus
2 \N Egg whites
⅛ teaspoon Allspice, ground
2 tablespoons Honey
\N \N Pepper, white freshly ground
\N \N Shared by Dorothy Hair 6/94
2 tablespoons Butter, melted
\N \N Cinnamon
\N \N Allspice and/or
\N \N Nutmeg freshly ground (to taste)


=========================== > Directions < ====================== Preheat the oven to 350 degrees. Cut the squash in half lengthwise, scrape out the seeds, place cut side down on a baking sheet and bake until soft, about 1 hour.

When cool enough to handle, scoop out the flesh into a mixing bowl and mash well. Add the tofu and blend thoroughly. In another bowl beat the egg and egg whites lightly, then add the squash mixture, spices, honey pepper, and butter. Mix well.

Turn the puree into a shallow 1 quart baking dish. If preparing ahead to this point, cover the dish with wax paper.

Bake for 30 minutes. Serve hot, sprinkled with additional cinnamon, allspice or nutmeg (or all three) if desired.

======================> Notes and Credits <====================== Calories per serving: 65

Source: Sonoma Mission Inn, located in one of California's wine regions. Built in 1926 and renovated in 1980. Enjoy a killer weekend get-away at this spa and resort. Great low cal haute cuisine, beautiful countryside and __WONDERFUL__ massages.

Submitted By JOELL ABBOTT On 05-03-95

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