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Spiced Butternut Squash
Recipe By:
Serving Size: 12
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Lemon, Ginger, Butter, Cream, Sour cream, Chicken Broth, Chicken, Vegetables
-= Ingredients =-
4 pounds of Butternut squash
1 cup of Nonfat chicken broth
3 tablespoons of unsalted butter; cut
1/2 teaspoon of ginger
1/4 teaspoon of mace
1/4 teaspoon of ground coriander |
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1 pinch Cayenne pepper
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1 tablespoon of fresh lemon juice
1/4 cup of low fat sour cream
-= Instructions =-
Halve, peel and seed the squash. Cut into 2 inch chunks. In a large, heavy saucepan, combine the squash, chicken stock, and 3 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low, cover partially and simmer until the squash is tender (about 20 minutes). Drain, reserving 1/4 cup of the cooking liquid. In a large bowl, combine the squash, butter, ginger, mace, coriander, cayenne, salt, pepper, lemon juice and reserved cooking liquid. Preheat oven to 350ºF. In a food processor, puree the squash mixture (in 2 batches) until smooth. Transfer puree to a heatproof 3 quart serving dish and fold in the sour cream. Taste and adjust seasonings. Cover the dish with foil. (NOTE: You can make the recipe up to 2 days ahead to this point and refrigerate. Let it come to room temperature before baking.) Bake until heated though, about 25 minutes. If desired, uncover and broil about 5 inches from the heat for 1 minutes or until lightly browned 6. Serves 12: 88 calories 3.3 grams fat Recipe By : Adapted from Sheila Lukins in "Food and Wine" 12/90 Posted to Digest eat-lf.v096.n200 Date: Sun, 27 Oct 1996 15:41:59 -0500 From: Kathie Briggs <kjbriggs@voyager.net>
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