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Squash and prune tart

MAKES 6 TO 8 SERVINGS

2 cups mashed cooked squash (from acorn, kabocha or butternut)

2 tablespoons butter, softened

2 tablespoons brown sugar

1/2 teaspoon mace

1 cup light cream

20 to 25 pitted prunes

1 unbaked 8-inch pie shell

Preheat the oven to 425 degrees. Mix the squash and butter together. Stir in the sugar and mace and then beat in the cream. Distribute the prunes over the pie shell. Pour the squash mixture on the top. Bake at 425 degrees for 10 minutes, then at 350 degrees for 12 minutes. The prunes help to sweeten the tart and they give a good contrasting bite to the smooth rich squash mixture.

Note: This recipe can also be made with canned squash; use 1 can for the 2 cups mashed sqush.

Claire Hopley

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