Ingredients:
2 medium butternut squash
1/4 cup chopped shallots
1/4 cup chopped celery
1/4 cup chopped carrots
1/2 tsp. Allspice
Salt and White pepper
1/4 cup vegetable oil
2 cups water
2 cups heavy cream
Instructions:
Preheat Oven to 350. Wash and stem squash. Cut butternut squash lengthwise. On large sheet tray with at least 1" sides, place squash cut side down. Rub with oil and add water (to help cook). Cook for 30-40 minutes. Cool, then scoop out the meat from inside. In a 2 quart non-stick pan cook celery, shallot, and carrots in 2 T butter until soft, 3-5 minutes. Add all squash and seasonings. Using a food processor blend squash until smooth. Add cream, salt, pepper, and nutmeg to taste. Heat on low stirring constantly.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
