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

@@ -17,6 +17,7 @@ For a large winter squash fruit, a cook might store the fruit for a few months w
 Squash can be frozen either as clean raw fruit or as cooked puree.
 
 ## Ingredients
+{% include caption_image.html url="/assets/images/cucurbita/argyrosperma/recipes/roasted-cushaw-puree/cushaw-pumpkin-pieces-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" %}{:class="float-right-third"}
 
 - 1 or more squash fruit
 - Vegetable oil
@@ -58,20 +59,18 @@ Because the rind of a hard shell squash fruit does not soften with roasting, be
 
 {% include caption_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" %}{:class="float-right-third"}
 
-{% include caption_image.html url="/assets/images/cucurbita/argyrosperma/recipes/roasted-cushaw-puree/cushaw-pumpkin-pieces-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" %}{:class="float-right-third"}
+{% include caption_image.html url="/assets/images/cucurbita/argyrosperma/recipes/roasted-cushaw-puree/cutting-hardshell-cushaw-thumbnail.jpg" alt="Squash with hard shells are difficult to cut" caption="Cutting the flesh of a hardshell fruit starting from the inside allows the cook to use their hands to split the pieces if the knife doesn't completely separate the rind" %}{:class="float-right-third"}
 
 <hr>
 
-{% include caption_image.html url="/assets/images/cucurbita/argyrosperma/recipes/roasted-cushaw-puree/cutting-hardshell-cushaw-thumbnail.jpg" alt="Squash with hard shells are difficult to cut" caption="Cutting the flesh of a hardshell fruit starting from the inside allows the cook to use their hands to split the pieces if the knife doesn't completely separate the rind" %}{:class="float-right-third"}
-
 {% include caption_image.html url="/assets/images/cucurbita/argyrosperma/recipes/cut-fruit-with-seeds-350w.jpg" alt="Saved seeds in a colander" caption="If the fruit is of good quality, consider [saving the seeds](https://goingtoseed.org/pages/processing-squash-seeds)." %}{:class="float-right-third"}
 
 {% include caption_image.html url="/assets/images/cucurbita/argyrosperma/recipes/roasted-cushaw-puree/pre-roasting-cushaw-tray-thumbnail.jpg" alt="Pieces of cut squash, coated in oil and salt, laid with the inside down on aluminum foil or parchment paper" caption="Place the fruit pieces with the inside down on paper or aluminum foil plus a light coating of oil and salt" %}{:class="float-right-third"}
 
-<hr>
-
 {% include caption_image.html url="/assets/images/cucurbita/argyrosperma/recipes/roasted-cushaw-puree/roasted-cushaw-tray-thumbnail.jpg" alt="Roasted cushaw pieces after approximately an hour roasting in the oven." caption="These cushaw pieces are finished roasting." %}{:class="float-right-third"}
 
+<hr>
+
 {% include caption_image.html url="/assets/images/cucurbita/argyrosperma/recipes/roasted-cushaw-puree/scooping-cushaw-puree-thumbnail.jpg" alt="Scooping roasted cushaw into bowl" caption="A large spoon, or in this case an ice cream scoop, can be used to separate the cooked flesh." %}{:class="float-right-third"}
 
 {% include caption_image.html url="/assets/images/cucurbita/argyrosperma/recipes/roasted-cushaw-puree/cushaw-puree-in-freezer-bag-thumbnail.jpg" alt="Finished cushaw puree in a labelled freezer bag" caption="Surplus puree can be frozen for later use." %}{:class="float-right-third"}