| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Butternut; hubbard, turban, or pumpkin squash, (I have no idea what the middle 2 are) (up to 2-1/2) |
| 1 |
sm |
Onion; sliced, (optional) |
| 1/2 |
ts |
Salt; (optional) |
|
|
Hot water |
|
|
Sweet Cinammon Glaze or Savory Garlic Glaze |
| 3 |
tb |
Unsalted margarine or butter |
| 3 |
tb |
Firmly packed dark brown sugar |
| 1/4 |
ts |
Cinammon |
| 1 |
ds |
Nutmeg |
|
|
Salt and black pepper to taste |
| 1 |
lg |
Cloves garlic; minced, (up to 2) |
| 1/4 |
c |
Oil |
| 2 |
tb |
Minced fresh parsley |
| 2 |
ts |
Lemon juice |
|
|
Salt and black pepper to taste |
INSTRUCTIONS
SWEET CINAMMON GLAZE
SAVORY GARLIC GLAZE
Source: Kosher Cookery By Frances R. AvRutick
With a sharp heavy knife, cut the squash in half. Remove the seeds and
stringy portions. Cut into large pieces, peel, then cut into 1 1/2 inch
cubes. In a saucepan, place the squash cubes, onion, salt, and hot water to
measure about 1/2 inch deep. Cover tightly and simmer until fork tender, 12
to 15 minutes. While the squash is cooking, prepare the glaze of your
choice.
Sweet Cinammon Glaze:
In a small saucepan, combine all the ingredients. Cook over medium heat
until the margarine or butter are blended with other ingredients and the
glaze is hot.
Savory Garlic Glaze:
In a small saucepan, saute the garlic in the oil until golden, stirring
constantly. Do not let the garlic brown too much. Stir in the parsley,
lemon juice, salt, and pepper. Blend together. When the squash is done,
drain well. Arrange the squash cubes on a serving dish and spoon the glaze
over all.
Posted to JEWISH-FOOD digest by Lori Vingot <elivingt@internet-zahav.net>
on Nov 10, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”