* MARSHMELLOW BUTTERNUT SQUASH BALLS ASHTON STYLE (#96)

      This recipe is one that I used for the 11 years I served a free Madison Community Thanksgiving Dinner
each Thanksgiving day for some 300 people.  It was a very popular dish even with the children who seemed to love it until they were told it was made with squash which curtailed their enthusiam for them.

INGREDIENTS:
preheat oven to 350 degrees
     2 large butternut squash (about 2 lbs)
     8 marshmellows
     1 box of  grapenuts
     1 tsp salt
     1 tsp pepper
DIRECTIONS:
     1. cut the butternut squash into two
         pieces lengthwise
     2. remove the seeds and place in a
         a two inch deep shallow pan
     3. fill the pan with water to about
         a third of the way up the squash
     4. bake for about an hour or so until
         the top of the squash turns brown
     5. poke the squash with a fork to make
         sure the squash is soft
     6. after the squash cools remove the
         meat of the squash into a bowl
     7. using a slight handful of squash wrap
         each marshmellow with the squash into
         a ball
     8. roll each ball in the grapenuts until the
        whole ball is covered and place into a
        cookie sheet without touching other balls
    9. set the oven on broil and place the pan
        about 3 inches from the top of the oven
        broiler until the the ball is slightly brown
        and has sunk slightly
  10. the ball can be removed with a spatula
        and placed on each plate for serving