Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Thinly sliced, peeled winter 5 tb Butter or margarine
-squash (butternut, 1 c Unsifted all-purpose flour
-buttercup, or Hubbard) 2 tb Granulated sugar
1/2 c Firmly packed light-brown 1 1/2 ts Baking powder
-sugar 1/4 ts Salt
1 tb Cornstarch 1/3 c Skim milk
2 tb Lemon juice 1 Large egg
1 ts Ground cinnamon

1. Heat oven to 350'F. In 1O-by 6-inch baking dish, combine squash
slices, brown sugar, cornstarch, lemon juice, and cinnamon until well
mixed. Cut 1 tablespoon butter into tiny pieces. Dot top of squash
mixture with butter. Cover dish with aluminum foil and bake 20
minutes.

2. Meanwhile, in medium-size bowl, combine flour, granulated sugar,
baking powder, and salt. With pastry blender or 2 knives, cut
remaining 4 T butter into flour mixture until coarse crumbs form. In
1-cup measuring cup, with fork, beat milk and egg until lightly
mixed. Stir egg mixture into flour mixture to form soft dough.

3. Remove squash from oven and uncover. Drop 6 to 8 dollops of dough
on top of squash. Return cobbler to oven and bake uncovered 20 to 25
minutes or until topping is golden. Serve cobbler warm.

Country Living/Sept/93 Scanned fixed by DP GG

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