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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 2 each - Butternut Squash 1/4 cup (60ml) - Olive Oil 1/4 - White Onion, chopped 2 tablespoons (30ml) - Chopped Garlic 3 tablespoons (45ml) - Italian Herbs (fresh prefferably, dry works too) about 3 cups (710ml) - Chicken stock (or store bought chicken broth) to taste - Salt and Pepper 1 cup (240ml) - Heavy Whipping Cream Instructions: 1. Peel, remove the seeds, and dice the squash to 1/2 inch (1cm) cubes. 2. Toss cubed squash with olive oil, onions, garlic, and dried Italian Herbs. Place a thin layer on a cookie sheet tray. 3. Roast at 450'F (230'C) until golden brown (cooked thoroughly when tasted). 4. Using a blender or food processor, puree the squash, adding chicken stock until desired consistency (being careful not to make it too watery). 5. Add pureed squash to sauce pan, add salt and pepper to taste, bring to boil, add cream, bring to boil, remove immediately from heat and serve hot (can also be served as a chilled soup on a hot summer day). |
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