 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I had a squash I hadn't gotten around to using yet and decided to serve it with a cream sauce and chicken. I mashed the squash with butter and it was very pretty with the sauce on top! I mixed half and half and whole milk for my sauce, because I wanted it very thick. Ingredients:
1 tablespoon butter |
3 tablespoons flour |
3 cups milk |
1 teaspoon white pepper |
1/2 teaspoon ginger |
1 tablespoon basil |
1 cup fresh parmesan cheese |
1 small tomato, diced |
Directions:
1. Slowly bring milk to room temperature on the stove or in the microwave.
2. Melt butter in a frying pan on medium heat. Slowly add flour and mix into a thick paste.
3. Add 1/2 cup of the milk. Mix well until smooth. Add another 1/2 cup and mix until smooth. Continue until all the milk is used.
4. Add the pepper, ginger, and basil; slowly bring to a gentle boil. Reduce heat to med-low so the milk won't scald.
5. Add the cheese and stir until melted.
6. Add diced tomatoes. Serve over pasta or squash. Garnish with fresh basil.
|
|