Butternut Squash and Ancho Chile Puree

INGREDIENTS:

1 Butternut squash; (2 to 2
-1/2 pounds)
1/2 c Lowfat milk
Salt and pepper
3 tb Butter
2/3 c Slivered almonds
1/3 c Sliced green onions
1/4 ts Hot pepper sauce; or more
2/3 c Unseasoned dry bread crumbs
1 ts Dried thyme

Heat oven to 375 degrees. Halve squash vertically. Place cut sides down in shallow baking dish; add 1/4 inch water. Cover with aluminum foil. Bake about 45 minutes until thickest part of squash is just tender when pierced with pick. Scoop pulp from skin into bowl and break up into small chunks; mash lightly with back of spoon. Mix in milk and season with salt and pepper. Spoon in an even layer in shallow 1 1/2-quart baking dish. Meanwhile, melt butter in nonstick skillet over medium heat; add almonds. Cook and stir 3 to 4 minutes until almonds are lightly browned. Mix in onions and pepper sauce; cook 1 minute. Mix in bread crumbs and thyme. Cook and stir 2 minutes. Cover squash with almond mixture in an even layer. Bake in center of oven 20 to 25 minutes until squash is heated through and almond mixture is browned and crisp.

Yield: 4 to 6

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