Recipe By : Vegetarian Gourmet, Spring 1994
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm Butternut squash
1/2 c Water
1/2 c Hazelnuts
1 c Onions -- diced
1 t Garlic -- minced
1 tb Olive oil
1/2 c Breadcrumbs
Preheat oven to 350 F.
Cut squash into quarters, remove seeds & place in a baking dish
with 1/2 c water. Cover & bake until tender. Cool & then scrape out
the flesh & mash. Set aside.
Increase oven temperature to 375 F.
Place hazelnuts on a cookie sheet & roast until lightly browned,
about 7 minutes. Let cool & then rub off their skins.
Saute onion & garlic in oil until browned. Add 1 c squash & cook
for 2 minutes over medium heat. Place all ingredients in a food
processor & process until smooth.
Use to fill pasta dough of your choice & cook as desired.
