template

guides/cucurbita/argyrosperma/index.md

@@ -9,6 +9,8 @@ nav_order: 0
 
 {% include embed_image.html url="/assets/images/cucurbita/argyrosperma/cushaw-homepage-banner-1000x250.png" alt="College of Cucurbita argyrosperma fruit in various situations" %}
 
+{% include embed_image.html url="/assets/images/cucurbita/argyrosperma/recipes/roasted-cushaw-puree/finished-cushaw-puree-thumbnail.jpg" alt="Mashing roasted cushaw flesh" caption="A potato masher used to bring the roasted cushaw to puree consistency." %}
+
 The guide is intended to help people grow and use tasty, nutritious cushaw squash. The information here about cultivation, recipes, and seed saving have been developed by people growing C. argyrosperma winter squash that can be stored fresh for at least six months, but this information can be applied to other types.
 
 We welcome contributions to make this guide more useful to people growing the full spectrum of C. argyrosperma squash.

guides/cucurbita/argyrosperma/recipes/roasted-cushaw-puree.md

@@ -54,9 +54,7 @@ Because the rind of a hard shell squash fruit does not soften with roasting, be
 
 ## Image gallery
 
-{% include embed_image.html url="/assets/images/cucurbita/argyrosperma/recipes/roasted-cushaw-puree/finished-cushaw-puree-thumbnail.jpg" alt="Mashing roasted cushaw flesh" caption="A potato masher used to bring the roasted cushaw to puree consistency." %}
-
-<hr>
+{% include embed_image.html url="/assets/images/cucurbita/argyrosperma/recipes/roasted-cushaw-puree/finished-cushaw-puree-thumbnail.jpg" alt="Mashing roasted cushaw flesh" caption="A potato masher used to bring the roasted cushaw to puree consistency." thumbnail="true" %}
 
 {% include embed_image.html url="/assets/images/cucurbita/argyrosperma/recipes/roasted-cushaw-puree/cut-cushaw-neck-thumbnail.jpg" alt="The cut neck of a large cushaw squash fruit" caption="The dense flesh of the neck is generally processed separately from the flesh around the seed cavity" thumbnail="true" %}