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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe comes from a February 1981 issue of Bon Appetit. It was in the Food Processor section. Ingredients:
1/2 cup fresh parsley leaves, minced |
4 large shallots, minced |
1 large butternut squash, peeled, seeded and cut into pieces to fit feed tube |
2 tablespoons unsalted butter (1/4 stick) |
1 teaspoon salt |
1/2 teaspoon grated nutmeg |
fresh ground pepper |
Directions:
1. Butter 2-quart baking dish and set aside.
2. Position rack in center of oven and preheat to 350 degrees.
3. Slice squash using firm pressure. If slicing by hand, slice into about 1/4 inch pieces.
4. Melt butter in large skillet over medium heat.
5. Add shallot and saute until softened, about 5 minutes.
6. Stir in squash; add salt, nutmeg and pepper to taste and continue cooking 3 minutes.
7. Transfer to prepared dish.
8. Squash can be prepared ahead to this point. Cover and refrigerate.
9. Bake, covered, 45 minutes.
10. Add parsley to squash and toss lightly.
11. Taste and adjust seasoning, if necessary, and serve.
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