| 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
A Message from our Provider:
“Time: A longing in man for reuniting with God.”