| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Niger |
Toohot02 |
4 |
servings |
INGREDIENTS
| 2 |
|
Butternut squash |
|
|
Coarse salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; diced |
| 1/2 |
c |
Dry sherry |
| 1/2 |
ts |
Freshly-ground black pepper |
| 2 |
c |
Cooked wild rice |
| 1/2 |
bn |
Parsley; chopped |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Toasted walnuts |
| 1/3 |
c |
Cream cheese |
| 1/2 |
c |
Milk |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Preheat an oven to 350 degrees. Halve the squash and scrape out the
seeds. Season with salt and pepper. Arrange squash, cut side down, in
a baking dish with about 1-inch of water. Cover with foil and bake
until tender, about 45 minutes. Meanwhile, heat oil in a large
skillet over moderate heat. Add the onion and saute until soft, about
10 minutes. Stir in the sherry and pepper and simmer 3 minutes. Stir
in the cooked wild rice and heat through. Add the parsley and mix
well. Keep warm. In a blender, puree the sour cream, toasted walnuts,
cream cheese, milk, lemon juice, cinnamon and salt. Reserve. Spoon
the wild rice mixture into the squash cavities, pour walnut sauce
over squash and serve immediately. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6328 broadcast 11-27
1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-07-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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