| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Caprial2 |
4 |
servings |
INGREDIENTS
| 1 |
|
Hubbard squash |
| 1/4 |
c |
Firmly packed brown sugar |
| 1 |
ts |
Peeled; chopped fresh |
|
|
; ginger |
| 1 |
tb |
Chopped candied ginger |
| 1 |
tb |
Orange juice concentrate |
| 2 |
tb |
Unsalted butter |
|
|
Salt |
|
|
Cracked black pepper |
| 1/4 |
c |
Hazelnuts; toasted and finely |
|
|
; ground |
INSTRUCTIONS
Preheat the oven to 425°. Cut the squash in half lengthwise and place
cut-side up on a lightly greased roasting pan. Roast the squash in the oven
until tender, about 50 minutes. Remove the squash from the oven. Using a
large spoon, scrape the squash flesh into the bowl of a food processor. Add
the brown sugar, fresh ginger, candied ginger, orange juice concentrate,
and butter and puree until smooth. Season to taste with the salt and
pepper.
Top with the ground hazelnuts and serve immediately. To serve refrigerated
puree, reheat just until warm through, then top with the ground hazelnuts
and serve.
Converted by MC_Buster.
Per serving: 169 Calories (kcal); 11g Total Fat; (57% calories from fat);
2g Protein; 17g Carbohydrate; 16mg Cholesterol; 8mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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