* Exported from MasterCook *
Golden Squash Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
3 garlic cloves -- peeled and crushed
1 onion -- peeled and minced
1 tablespoon olive oil
1 pound banana squash -- butternut, or Hubbard, peeled, seeded, and diced
1 cup condensed vegetable stock
2 tablespoons chopped fresh parsley
1/2 cup half and half
1/4 teaspoon grated nutmeg
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people
Gently saute garlic and onion in oil 3-4 minutes.
Add squash and vegetable stock and bring to a boil. Cover and simmer 15 minutes, stirring occasionally, until squash is tender.
Mash with a wooden spoon and stir in parsley, half-and-half, nutmeg, salt and pepper. Cook a minute longer. If the sauce is too thick add a little pasta cooking water. Pour sauce over pasta. Toss well together and serve at once.
Makes 4 servings.
VARIATION:
Use whole garlic cloves and saute with a chopped, seeded red chile pepper 2-3 minutes. Discard garlic and chile pepper and continue as above. For a very hot sauce include seeds of chile pepper.
A side dish of steamed broccoli florets tossed in olive oil gives a good contrast of colors and textures to this beautiful golden sauce. Parmesan cheese is not served with this sauce.
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 1997"
Copyright:
"1997"
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Per Serving (excluding unknown items): 168 Calories; 8g Fat (40.8% calories from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol; 425mg Sodium. Exchanges: 1 Grain(Starch)
Nutr. Assoc. : 0 0 0 2406 0 0 0 0 0 0
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