| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Easy, Main dish |
2 |
Servings |
INGREDIENTS
| 3 |
oz |
Butternut squash |
| 1 1/2 |
oz |
Shallots; chopped fine |
| 1 1/2 |
oz |
Peanuts |
| 2 |
tb |
Sunflower oil |
| 1 |
ts |
Fresh dill; chopped |
| 1/4 |
ts |
Thyme |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Salt |
| 3 |
oz |
Avocado; sliced |
INSTRUCTIONS
Preheat oven to 400 degrees. Lightly oil 4 x 8 baking pan with sunflower
oil. Cut squash in half; remove the seeds and discard them. Place squash
halves in a baking pan cut side down, with 1/3-inch water. Bake for 40
mintues. Take squash out of oven, and lower heat to 350 degrees. When cool
enough to handle, remove skin from squash and cut the squash into 1-inch
cubes. Combine the shallots with the squash and transfer to baking pan. IN
a blender, place penuts, oil, dill, thyme, basil and salt. Puree until
smooth.
Pour over squash and shallots, and bake for 20 minutes. Top with avocado.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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