RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Squash and Apple Puree - pareve
This is from the menu which Evelyn Rose offered last year in the Jewish Chronicle, UK (September 19, 1997). It's interesting to see how what she considers traditional varies to some degree from the kinds of things we have been posting and discussing. She writes: "For Rosh Hashanah this year, I have devised a menu that features the familiar foods of this festival — melons, grapes, apples, peaches and chicken — but in a less familiar guise. The whole meal translates these much-loved traditional foods into a contemporary idiom, reflecting the way we cook — and eat — these days." SQUASH AND APPLE PUREE ~~~~~~~~~~~~~~~~~~~~~~ Serves 6-8. Keeps 3 days under refrigeration. Freezes 3 months. An unusual combination of fruit and vegetable. Either butternut or acorn squash can be used. 3 lb (1.5 kg) squash 1 rounded Tablespoon margarine 9 oz. (250 g) tin or jar of apple sauce or 3 generous Tablespoons sweetened stewed apple 1 teaspoon salt 20 grinds black pepper 1 teaspoon mixed sweet spice or cinnamon Halve the squash, scoop out the seeds and any fibre. Cover with clingfilm and cook on 100% power for 14 minutes in the microwave, or 45 minutes to 1 hour at gas no 6 (400 F, 200 C) in a normal oven, but covered with foil, until the flesh is tender when pierced with a pointed knife. Leave until cool enough to handle, then uncover, scoop out the flesh and purée in the food processor or mash together with all the remaining ingredients. Spoon into a casserole, cover and keep hot in the oven, or reheat later for 3 minutes in the microwave or 20 minutes in a moderate oven. Evelyn Rose -- "Table Talk" www.jchron.co.uk/jc/jcdat/97/SEPT19/cook_1.htm
