4 tbsp. butter
4 tbsp. all-purpose flour
2 tsp. Jamaican allspice
3 cups steamed acorn squash, peeled, deseeded and cut into 1/2 chunks
1 bunch parsley, finely chopped
1 tsp. salt
1 tsp. black pepper
1 oz. condesned milk
1. Melt butter. Stir in flour to make a thick paste. Slowly add condensed milk to make a thin paste and then a sauce.
2. Add parsley, allspice, salt and black pepper. Simmer, stirring continuously until thickened and smooth. Serve hot steamed acorn squash pieces with the allspice cream on top - great as a side dish to chicken or pork.