| Butternut Squash Pasta
1 small Butternut squash
1 3/4 cups f all purpose flour
1 teaspoon of Creamy Hazelnut Butter
1 pinch Black pepper
1 pinch Nutmeg
1 pinch Garlic powder
Preheat oven to 350ºF. Cut squash into quarters, remove seeds & place in a baking dish with 1/2 cup of water. Cover & bake until tender (50 to 60 minutes). Let cool & mash flesh. Set aside. In a large bowl, combine 3/4 c squash with remaining ingredients to form a soft dough. Turn out onto a floured board & knead until smooth & pliable like a firm bread dough. Place in a bowl, cover with plastic wrap & let rest for at least 30 minutes. Shape & cook dough as desired. "Vegetarian Gourmet", Spring 1994 Posted to FOODWINE Digest by Abbott <labbott@MHO.NET> on Nov 24, 1997 |
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