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Art Quilt Tahoe 2007 |
The Recipe Page from the Resort at Squaw Creek KitchenPuree of Assorted Squashes with Roasted Garlic and Fresh HerbsIngredients:1 Butternut Squash 1 Acorn Squash 4 Cloves Fresh Garlic - woody end removed Olive Oil Water 1/8 pound Butter Salt and Pepper Italian Parsley Procedure: Cut the squash in half and remove seeds. Brush flesh of squash with olive oil, sprinkle with salt and pepper. Roast squash in 350 degree oven until tender, about 1 hour. Scoop out flesh and keep warm. On stove top in small pan, submerse garlic cloves in olive oil, bring to boil and then turn down and simmer until completely tender (smashes with no resistance) about 1 hour. Remove garlic from oil and puree in small bowl with two forks and just enough water to form a smooth paste. Keep warm. Combine squash and roasted garlic with both still warm and butter in bowl and puree with hand mixer. May add water to make a little smoother. Remove parsley leaves from stems and mince. Stir in to puree and serve hot. Enjoy! Back to General Information |
