INGREDIENTS

INSTRUCTIONS

NOTE: Original recipe gave the options of using 1 tsp ground sage or
Reggie's NOTE: Original recipe used 1 tsp olive oil to divide and
smear over the parchment paper. I omitted the 1 tsp of olive oil and
just gave the parchment a very quick spritz of nonstick cooking spray.
Any winter squash is suitable here - try acorn, butternut or delicata.
Pasta with garlic, parsley and Parmesan cheese makes a perfect
accompaniment.  Preheat the oven to 425 deg F. Cut squash in half and
scoop out and  discard seeds. Cut crosswise into 1" slices. Peel the
slices and cut  each one crosswise into 1/4" pieces.  Peel shallots and
separate them into individual cloves. Cut each  clove in half
crosswise.  In a large bowl, toss together squash, shallots, bell
pepper, vinegar,  sage, salt and pepper.  Rub each parchment sheet with
1/4 tsp oil (I gave them a very quick  spray of nonstick cooking spray)
to prevent squash from sticking onto  each sheet, making sure that the
shallots are evenly distributed.  Sprinkle each portion with a scant
pinch of allspice and 1/2 tsp of  pine nuts.  Seal the packets as
directed below. Bake for 25 minutes or until  vegetables are tender.
Cut, Fill, and Seal Methods for the parchment paper: Classic Hearts:
Cut 4 sheets of parchment, approx 15 x 18". Fold each sheet in half  to
create approx 15 x 9" rectangles. Cut rectangles into half-heart
shapes (as if you were making valentines). Open the hearts and mound
1/4 of the filling mixture near the center and to one side of the
crease. When all the ingredients have been added, close the paper  over
the filling so the edges of the paper meet. Beginning at the  rounded
end, fold over about 1/4" of paper and crease the fold  sharply. Fold
over again and crease. Work your way around the paper,  folding both
edges in together and creasing sharply to create  overlapping pleasts.
Twist the pointy end tightly to seal. Place  filled hearts on baking
sheets, 1 per sheet.  Rolling Method: This style is not as pretty, but
it's easier,  quicker, and uses less oven space. Cut four approx 15"
square sheets  of parchment. Mound 1/4 of the filling in the center of
a sheet. When  all the ingredients have been added, bring opposite
edges of the  paper together and fold over several times. Fold ends
under several  times and tuck underneath the packet. Place filled
packets on a  baking sheet.  This was extremely good. We put it over
homemade spaghetti and it  didn't need a sauce at all.  Entered into
MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>  NOTES : Cal  135.8, Fat 3.5g, Carb 25.5g, Fib
2.5g, Pro 4.8g, Sod  15mg, CFF 20.8%. Recipe by: Veggie Life, Mar 1997
Posted to Digest eat-lf.v097.n041 by Reggie Dwork <reggie@reggie.com>
on Feb 12, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 183
Calories From Fat: 28
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: 19.7mg
Potassium: 1000.7mg
Carbohydrates: 38g
Fiber: 7.2g
Sugar: 12.9g
Protein: 4.8g