| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Butternut squash |
|
|
Heavy cream |
|
|
Chicken stock |
|
|
Cinnamon |
|
|
Allspice |
|
|
Salt & pepper to taste |
| 1/4 |
c |
Brown sugar |
|
|
Apples, sliced |
|
|
Walnuts, chopped |
INSTRUCTIONS
Here's a recipe from Rose's Restaurant that's included in the book:
1. Roast until soft, 2 halved butternut squash in 400 degree oven.
2. Scoop out squash & puree in food processor.
3. Add heavy cream & chicken stock until you reach desired consistency.
4. SEason w. cinnaon, allspice & salt & pepper to taste.
5. Add brown sugar. Blend until smooth; do not over beat.
6. Serve w. sliced apples & chopped walnuts.
Posted to FOODWINE Digest 25 November 96
Date: Mon, 25 Nov 1996 15:23:14 -0600
From: "Jennifer C. Kosco" <jkosco@UIC.EDU>
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”