| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | md | Pumpkin, quartered and cleaned of seeds |
| 1 | md | Onion, thinly sliced |
| 6 | Cloves garlic, coarsely chopped (up to 10) | |
| Water | ||
| Pepper & salt to taste | ||
| 2 | c | Chicken or vegetable broth (up to 3) |
| Milk (amount varies according to desired richness) |
INSTRUCTIONS
Arrange quartered pumpkin in a baking dish, skin side down. Top with sliced onions and chopped garlic. Add water, enough for about 1-2 inches in pan. Cover with foil and bake (about 350) until pumpkin is very tender. Pour off and reserve cooking water; scrape cooked flesh from pumpkin, and puree with onion, garlic, and cooking water when cooled. Transfer pureed mixture to pot. Add chicken broth to desired consistency and heat; add milk just before serving. SHredded mozzarella and/or croutons can be added, too. This also works with acorn squahsh, although the flavor is a little different. Posted to FOODWINE Digest 12 Sep 96 From: Robin E Ohearn <ohearre@MAIL.AUBURN.EDU> Date: Thu, 12 Sep 1996 23:21:44 -0500
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