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Now you guys KNEW I couldn't post/try a butternut squash recipe that
didn't include LEMON ! Adapted from a Recipezar recipe by a gal named Julie who lives in South Africa ... she is Welsh and when I first read the recipe I thought it sounded a little bit English ... fixed this last night and it was a KILLER !
1 Butternut squash
Juice and zest of 1 large fresh lemon
1 Sprig fresh thyme, chopped
Olive oil
1 t Salt
Freshly ground black pepper to taste
3 T Prepared coarse grain mustard
3 T Butter, softened
1 Large clove fresh garlic, minced
1/4 C Cream
1 T Fresh parsley, chopped
Preheat the oven to 350 degrees ... cut the squash in half, remove the seeds, and chop into 1 inch dice ... place the diced squash on a lightly greased (I always use PAM) cookie sheet ... sprinkle the lemon juice, lemon zest, and thyme over the squash ... drizzle the squash with olive oil and sprinkle with the salt and pepper ... place in the oven and roast for about 45 minutes ... remove the squash from the oven and let it cool off a bit ... place the squash in a food processor and add the mustard, butter, garlic, cream, and parsley and process for about 1 minute ... scoop the squash mixture out of the processor into a serving bowl, add additional salt and pepper to taste if needed, sprinkle a bit of
coarsely chopped parsley over the top for color, and serve ...
Makes 2 "healthy" servings or 4 small servings
Served this with an extra lean pork center cut loin filet, romaine salad, and freshly baked whole garlic clove bread ... all went great with a bottle of 2003 Peachy Canyon Zinfandel "Incredible Red" Bin No. ? ...
Might make a squash eater out of me yet !
Kathleen commented that she thought this recipe would make even a better dish using acorn squash instead of butternut squash ... Kathleen LOVES ALL kinds of squash ... pretty tough when you live with a guy
who's not real fond of the stuff (understatement) ...
Clink !
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