| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Pasta, Vegetables |
3 |
Cups |
INGREDIENTS
| 1 |
sm |
Butternut squash |
| 1/2 |
c |
Hazelnuts |
| 1 |
c |
Onions, diced |
| 1 |
ts |
Garlic, minced |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Breadcrumbs |
INSTRUCTIONS
Preheat oven to 350F.
Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c
water. Cover & bake till tender. Cool & then scrape out the flesh & mash.
Set aside.
Increase oven temperature to 375F.
Place hazlenuts on a cookie sheet & roast until lightly browned, about 7
minutes. Let cool & then rub off their skins.
Saute onion & garlic in oil until browned. Add 1 c suqash & cook for 2
minutes over medium heat. Place all ingredients in a food processor &
process until smooth.
Use to fill pasta dough of your choice & cook as desired.
"Vegetarian Gourmet" Spring 1994
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”