Text 29829, 88 rader
Skriven 2012-09-23 20:58:32 av JIM WELLER (1:123/140)
     Kommentar till en text av 9ALL
Ärende:  fall 3
===============
Fall is also the time to set aside zucchini and eggplant and start
thinking about squash and pumpkin...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Potatoes Stuffed with Acorn Squash
 Categories: Vegetables, Stuffing, Onion, Cheese
      Yield: 4 Servings
 
      2    Acorn squash (about 1 lb
           -each), halved lengthwise
           -and seeded
      3 c  Coarse sea salt
      4 lg Idaho potatoes
      2 tb Olive oil
      3 tb Finely chopped fresh sage
      3 tb Finely chopped shallots
      1 tb Heavy cream
  1 1/2 ts Salt
      1 pn Freshly ground pepper
    1/4 c  Freshly grated Parmesan
 
  Heat oven to 425. Place squash on a parchment-lined baking sheet,
  cut side down, and bake until tender, 25 to 30 minutes. Set aside
  until cool enough to handle. Scoop out flesh; discard the skin.
  Puree in a food mill or food processor; drain in a sieve set over
  a bowl, about 1 hour.
  
  Pour the sea salt into a large roasting pan and place potatoes on
  top. Bake for 1 hour. Set aside until potatoes are cool enough to
  handle. Reserve salt in the roasting pan.
  
  Cut a shallow slash along the top of the potatoes from end to end.
  Carefully remove the flesh with a melon baller, leaving 1/4 inch
  inside the skin, and put it through a food mill or potato nicer.
  Set aside.
  
  In a medium saute pan, heat the olive oil over low heat. Add sage
  and shallots and saute until shallots are translucent, about 5
  minutes. Add squash, potatoes, heavy cream, salt, and pepper.
  Raise heat to medium and cook for 10 minutes, stirring
  occasionally. Stir in Parmesan and remove from heat.
  
  Heat oven to 350. Spoon filling into a pastry bag fitted with a
  large plain tip and fill each potato skin to 1/4 inch over the
  top. Return stuffed potatoes to the reserved salt and bake for 30
  minutes.
  
  Martha Stewart Living/October/94

  Scanned & edited by Di Pahl & <gg>
 
MMMMM
 
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Danish Squash With Cinnamon - Fyldte Gruskar Med Kanel
Categories: Danish
  Servings: 2

      1    squash 
      1 TB butter 
           Salt 
           White pepper 
           Cinnamon 

Use hard-skinned, firm squashes - acorn, Hubbard, or almost any of
the squash varieties available in winter. Steam squashes until
tender. Cut in half. Scoop cooked squash out of the shells and mash
well. Add all of the butter and salt and pepper to taste. Return to
shells. Sprinkle cinnamon lightly over the top. 

  From: Christian's Danish Recipes      
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... I'm against daylight savings time because it fades my curtains.

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