>From the Cooking.com website...
Source: Food & Wine
Eight 11-ounce golden acorn squash or pumpkins, top quarters and seeds discarded
4 tablespoons unsalted butter, melted
5 medium unpeeled shallots
Two 2 1/2 -pound sugar pumpkins or butternut squash, halved lengthwise and
Salt and freshly ground pepper
3 tablespoons heavy cream (optional)
1 1/2 teaspoons finely chopped thyme, plus thyme sprigs, for garnish
Preheat the oven to 425 degrees F. Cut a thin slice from the base of each acorn
squash and set upright on a baking sheet. Brush the tops with 1 tablespoon of
the butter. Wrap the shallots loosely in foil.
Brush the cut sides of the sugar pumpkins with 1 tablespoon of the butter and
season with salt and pepper. Set cut side down on another baking sheet.
Roast the sugar pumpkins for about 50 minutes, or until tender; roast the acorn
squash and shallots for about 40 minutes, or until the shallots are soft and
the pumpkins are golden. Keep the squash warm; let the sugar pumpkins and
shallots cool slightly. Squeeze the soft shallots from their skins, coarsely
chop the shallots and transfer to a bowl.
Scoop the sugar pumpkins from their skins, add to the shallots and mash with
the remaining 2 tablespoons of butter, the cream and the chopped thyme. Season
with salt and pepper. Spoon the mixture into the acorn squash, garnish with
thyme sprigs and serve warm.
Recipe reprinted by permission of Food and Wine. All rights reserved.
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