| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
October 199 |
1 |
servings |
INGREDIENTS
|
|
A; (1 1/2-pound) |
|
|
; butternut squash, |
|
|
; peeled, seeded, and |
|
|
; cut into 3/4-inch |
|
|
; pieces |
| 1 |
tb |
Unsalted butter; softened |
| 1/4 |
c |
Walnuts; chopped fine |
| 2 |
tb |
Freshly grated Parmesan; up to 3 |
INSTRUCTIONS
Preheat the oven to 400F. In a steamer set over boiling water steam
the squash, covered, for 15 minutes, or until it is tender. In a food
processor puree the squash with the butter, season it with salt and
pepper, and transfer it to a buttered 2-to 3-cup shallow baking dish,
smoothing the top. Sprinkle the squash with the walnuts and the
Parmesan and bake it in the upper third of the oven for 15 minutes,
or until the cheese is melted and the walnuts are toasted.
Serves 2.
Gourmet October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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