1 ea Medium buttercup squash 1/4 c Butter 1 x Salt 1 x Nutmeg 1/4 c Vermont maple syrup 2 ea Large Cortland apples 12 ea Cranberries 1 x Sugar syrup (one part sugar 1 x To one part water) Blanch cranberries in sugar syrup, being careful not to boil. (They shouldn't burst.) Cool and leave in syrup for one hour or refrigerate overnight. Slice the apples into 1/4 inch (approximately) slices and spread on buttered tray. Cut one medium buttercup squash (unpeeled) into eight pieces and steam until the inside is soft, while the shell remains somewhat firm. Scoop out slightly cooled meat and mash. Whip the mashed squash with about one-fourth cup of butter, nutmeg, and salt to taste, and about one-fourth cup of maple syrup (depending on dryness of the squash) to achieve a consistency that will hold its shape. Squeeze through a piping bag (or substitute) and mound onto the apple slices. Cortland preferred because it doesn't discolor quickly.) Place a blanched cranberry on top. Just before serving, heat on buttered tray in preheated 350ø oven for 10-15 minutes. These may be prepared ahead and refrigerated until ready to heat and serve. by Chef/Owner Sepp Schenker From In Season, a publication of the Vermont Department of Agriculture, Food and Markets
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