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   Ingredients :
4 lb 8 oz (2 k) acorn squash, peeled and cooked
1 teaspoon allspice
1 teaspoon nutmeg
3 oz (100 g) butter
1 tablespoon brown sugar
1 tablespoon fresh yellow aji (chili) paste
3 oz (100 g) melting cheese, cut in small pieces
3 oz (100 g) grated parmesan cheese
2 cups heavy cream
cup white rum
3 oz (100 g) grated bread crumbs
1 tablespoon ground cinnamon
14 oz (1 taza) hot, undiluted evaporated milk


Mash hot squash or force through a strainer until a puree is obtained. Add melted butter, half of the heavy cream and stir to combine. Combine remaining cheese with hot heavy cream and chili paste and add to squash puree. Add nutmeg, ground cinnamon, and brown sugar and combine.

Remove saucepan from heat and add hot milk and allspice. Transfer to a heatproof serving dish sprinkle over with bread crumbs mixed with grated parmesan cheese.

Heat in preheated oven to 350F (180C) until hot and serve.
        6 – 8 servings
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