3 oz Butternut squash
1 1/2 oz Shallots; chopped fine
1 1/2 oz Peanuts
2 tb Sunflower oil
1 ts Fresh dill; chopped
1/4 ts Thyme
1/2 ts Basil
1/2 ts Salt
3 oz 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.
