1. Preheat the oven to 350° F (177° C). Put the squash halves, skin side up, on a rack in a roasting pan and bake for 40 minutes or until very soft. Set aside to cool.

2. Heat the oil in a high-sided skillet over medium high heat. Fry the onion, stirring often so it won?t scorch, for about 3 minutes or until it becomes translucent. Add the red bell peppers, serranos, and dried tomatoes, stir and cook for another 3 minutes. Stir in the corn, beans, cayenne pepper, lime juice, cilantro and salt. Set aside while you prepare the molds.

3. Peel the baked squash and discard the peelings. Mash the squash with a potato masher and reserve 1 cup for the sauce. (If the recipe has been scaled, you will need to adjust this amount).

4. Spray Mev molds or other 1-cup molds with vegetable oil cooking spray. Scoop 1/2 cup squash into each mold and press to cover the bottom and all the way up the sides, saving enough for the top. Divide the salsa among the molds and press down. Cover the top with the rest of the mashed squash and press down gently. Bake in the preheated oven for 20 minutes to heat through.

5. Place the reserved squash in a blender and whiz, using just enough of the evaporated milk to keep it moving. When it is very smooth, add the rest of the milk, the white pepper, cumin, and lime juice and whiz just to mix. Pour into a small saucepan and place over medium heat until heated through.

To Serve 4 People: Unmold each Mev onto a hot dinner plate, pour sauce around the edges, and sprinkle some chopped cilantro over the top. Serve with Steamed Mixed Greens (see recipe) alongside.

Ethnic Vegetables, in the Every Modern Means book before you attempt this recipe.