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Acorn Squash Puree From Sonoma Mission Inn

Ingredients:

1 sonoma mission inn, calif
1 shared by dorothy hair 6/94

ACORN SQUASH PUREE

4 medium acorn squash
1/2 cup tofu, soft
1 egg, plus
2 egg whites
1/8 tsp allspice, ground
2 tbsp honey
1 pepper, white freshly ground
2 tbsp butter, melted
1 cinnamon
1 allspice and/or
1 nutmeg freshly ground (to taste)

Instructions:

=========================== > 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

Servings: 4

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