mixed winter squash puree

bob spotted these strange looking red kuri squash at Fresh Fields—looked like little reddish pumpkins, and the produce lady said she'd tried it and liked it so that was good enough for bob. He got one and two organic acorn squash. When he overheard the checkout girl (literally, i.e. young) verbally mistake the leeks for celery, then corrected by ani, he was not surprised when next the rather expensive gourmet squash got checked in as pumpkin for a grand total of forty some cents. Normally bob is the first to correct errors in his favor, but not recognizing a leek working in an upscale supermarket chain like Whole Foods and then not noting the clearly red color of the "pumpkin" seemed like a systemic failure that that bob was not ready to enter into. And the store had discontinued selling his Dole brand (but not Dole owned) cartoned pineapple juice again this year so bob was ready for some minor compensation.

Surfing the web did not turn up anything useful about these squash—only one hit on some red kuri casserole from a vegetarian magazine. bob improvised.

ingredients

above ground veggies
2 acorn squash
1 red kuri squash
below ground veggies
1 pathetic looking parsnip
1 medium potato
1 smallish turnip
spices
2 T olive oil
2 cloves garlic, pressed
1/4 t nutmeg
1/4 t black or white pepper
salt to taste

instructions

  1. Cut the squash in half and scoop out the seeds.
  2. Bake cut side down on a baking sheet (with rim) 1 hour at 350.
  3. Scoop out the squash meat.
  4. Meanwhile boil the root tubers, chopped, in salted water for 20 minutes. Drain.
  5. Then mash the root tubers and mash in the squash meat, and then mash in the already mixed together spice group and put into a pyrex baking container.
  6. Canned be stored in fridge and reheated when ready to serve.

notes

  1. Distracted during the scooping phase, bob forgot one half acorn squash. Saved for a later occasion. Always look around your kitchen regularly when absentmindedness is a problem.
  2. Illustration.
mwsqpure.htm: 7-mar-2002 [what, ME cook? 1984 dr bob enterprises]