| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
St. Louis |
Soups &, Stews |
1 |
servings |
INGREDIENTS
| 1 |
|
Butternut; (1 1/2-pound) squash (see note) |
| 1 |
tb |
Butter |
| 1 |
sm |
Onion; coarsely chopped |
| 1 |
tb |
Minced fresh ginger |
| 1/4 |
ts |
Freshly grated nutmeg |
| 1 1/2 |
c |
Pareve "chicken" broth |
| 1 |
md |
Pear; peeled, cored and cubed |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Whipping cream; optional |
|
|
Salt |
|
|
Ground white or black pepper |
INSTRUCTIONS
Preheat oven to 425 degrees. Cut squash lengthwise in half. Place, cut-side
down, on baking sheet. Bake until very tender when pierced with fork, about
1 hour. Set aside until cool enough to handle. Meanwhile, melt butter in
medium pan. Add onion and ginger; saute until tender, about 5 minutes. Add
nutmeg, broth and pear. Set aside. When squash is cool enough to handle,
remove seeds. Scoop out 2 cups squash meat and add to pan (any additional
pulp can be used in another dish). Process contents of pan in blender or
food processor until pureed. Return to pan. Add wine and heat through. Add
cream and season to taste with salt and pepper. Yield: 4 cups; 2 generous
servings. Note: Two cups canned unsweetened pumpkin puree can be
substituted for squash. By Bev Bennett.
Recipe by: St. Louis Post-Dispatch 2/19/96
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct
04, 1998, converted by MM_Buster v2.0l.
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