| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 1 |
|
Butternut squash; (about 2 1/4 pounds) |
| 1 |
|
Onion sliced (about 3/4 cup) |
| 3 |
tb |
Coarsely grated fresh gingerroot |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
Cut the squash in half lengthwise and scoop out and discard the seeds. Bake
the squash, cut side down, on a lightly oiled baking sheet in a preheated
400 degree F oven for 40 minutes or until it is tender. When it is cool
enough to handle, scoop out all the pulp. While the squash is baking, in a
skillet cook the onion and the gingerroot in the butter over low heat,
stirring, until the onion is softened. Puree the onion mixture with the
squash pulp in a food processor and add salt and pepper to taste.
Yield: 2 1/2 cups or 4 to 6 servings
Recipe By : COOKING LIVE SHOW #CL8726
Posted to MC-Recipe Digest V1 #235
Date: Sat, 5 Oct 1996 15:58:31 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”