Pureed and twice-cooked acorn squash and pie pumpkin with buttercup squash on layer of 1/3 ricotta and 2/3 10% sour cream. Topped with Creamed Pumpkin Syrup.

Notes:Pureed acorn squash and pie pumpkin, yields 2 small cups after hanging in double net cheesecloth and cooking on stovetop. Added 1 cup buttercup squash. Used 300g container sull of sour cream and ricotta mix for bottom layer. With pumpkin layer on top, dish was half-filled compared to previous pies that were full to the top. In oven at 12:08pm out at 1:25pm. Result: Filling was too thick, cheese layer was too thin. Taste 5/5