Squash, Leek, Mushroom Casserole
Ingredients
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Ingredients
Ingredients
Directions
Serves 2
1 medium acorn squash 2 tablespoons softened sweet butter ½ teaspoon salt ½ teaspoon freshly ground pepper ¼ teaspoon nutmeg
NOTE: This recipe can readily be doubled. Roasted squash freezes well. Serves 6
2 tablespoons extra-virgin olive oil 2 tablespoons light brown sugar Salt and freshly ground pepper 3 small acorn squash (about 3 ½ pounds) 2 tablespoons Connecticut maple syrup ¾ cup heavy cream 10 to 12 sage leaves, coarsely chopped 2 tablespoons unsalted butter 6 sprigs of fresh sage for garnish
ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.
ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above. Serves: 4
2 acorn squash, split in half, de-seeded 1 lb. ground lamb 1 yellow onion, thinly sliced 1½ cups shitake mushrooms, cleaned, and diced 2 medium cloves garlic, pressed ½ cup diced red bell peppers 2 tablespoons good olive oil, divided, plus some for brushing ½ cup beef, chicken or vegetable broth ¾ cup minced or shredded mint, parsley or chives, divided
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