PEANUTTY BUTTERNUT SQUASH

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Recipe Name: PEANUTTY BUTTERNUT SQUASH

Servings: 2

Comments:

 

3 Ounce(s) Butternut squash

1 1/2 Ounce(s) Shallots; chopped fine

1 1/2 Ounce(s) Peanuts

2 Tablespoon(s) Sunflower oil

1 Teaspoon(s) Fresh dill; chopped

1/4 Teaspoon(s) Thyme

1/2 Teaspoon(s) Basil

1/2 Teaspoon(s) Salt

3 Ounce(s) Avocado; sliced

 

Preheat oven to 400 degrees. Lightly oil 4 x 8 baking pan with

sunflower oil. Cut squash in half; remove the seeds and discard them.

Place squash halves in a baking pan cut side down, with 1/3-inch

water. Bake for 40 mintues. Take squash out of oven, and lower heat

to 350 degrees. When cool enough to handle, remove skin from squash

and cut the squash into 1-inch cubes. Combine the shallots with the

squash and transfer to baking pan. IN a blender, place penuts, oil,

dill, thyme, basil and salt. Puree until smooth.

Pour over squash and shallots, and bake for 20 minutes. Top with

avocado.

 

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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