| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Main dish, Pasta, Vegan |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Butternut squash |
| 1 3/4 |
c |
All purpose flour |
| 1 |
ts |
Hazelnut butter |
| 1 |
pn |
Black pepper |
| 1 |
pn |
Nutmeg |
| 1 |
pn |
Garlic powder |
INSTRUCTIONS
Preheat oven to 350F.
Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c
water. Cover & bake til ltender (50 to 60 minutes). Let cool & mash
flesh. Set aside.
In a large bowl, combine 3/4 c squash with remaining ingredients to form a
soft dough. Turn out onto a floured board & knead until smooth & pliable
like a firm bread dough.
Place in a bowl, cover with plastic wrap & let rest for at least 30
minutes. Shape & cook dough as desired.
"Vegetarian Gourmet", Spring 1994
Posted to FOODWINE Digest by Abbott <labbott@MHO.NET> on Nov 24, 1997
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