Need an easy app to whip up for those early-to-arrive guests? This squash purée from Ricardo is delicious on crackers or cucumbers.

Parmesan squash purée

Ingredients:

• 1 small butternut squash
• ½ cup grated Parmigiano-Reggiano
• Salt and pepper

Method:

With the rack in the middle position, preheat the oven to 375°F. Line a baking sheet with parchment paper.

On a work surface, cut the squash in half lengthwise and remove the seeds. Place on the baking sheet, cut side down.

Roast for about 45 minutes or until the squash is tender when pierced with the tip of a knife. Let cool.

Remove the flesh with a spoon and mash. You’ll need about 1 cup of puréed squash. Keep the remaining squash for another recipe,
or freeze.

In a small microwave-safe bowl, combine the puréed squash and cheese. Season with salt and pepper.

Heat for a few seconds at a time to melt the cheese. Mix thoroughly. Adjust the seasoning. Let cool.

Serve 1 to 2 tsp of purée per hors d’oeuvre on a cracker, a slice of cucumber or toasted bread.

Makes 1 cup or enough for 36 hors d’oeuvre.

Courtesy Ricardo Larrivee
www.ricardocuisine.com/en
@ricardorecipes