![]() This recipe-I hope–is a little more appetizing than that, though. It reminds me when growing up I would steal the cold foil-wrapped slices of butter from the bread basket at restaurants and eat them plain. My favorite part is the pat of butter on top. Transfer the squash to a serving bowl and serve hot.For an even quicker and smoother method, put all of the ingredients into a food processor and blend until smooth. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Melt butter in a medium pot over medium heat. Scoop squash flesh into a bowl, mash well, and set aside. Bake in the preheated oven until tender, about 1 hour. Add the butter, cream, salt, and nutmeg to the squash and mash it with a potato masher until smooth. Lay squash, cut-side down, on the prepared baking sheet. ![]()
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