Recipe: Butternut Squash Spread April 29, 2011
Posted by oberlinfood in Uncategorized.
Thanks to San Maday Travis for sharing this delicious recipe at the potluck with Gary Nabhan last week!
Butternut Squash Spread
from Yoga Journal Nov-Dec 1994
Yields 3 cups.
2 cups butternut squash, peeled, seeded, and cubed
1/2 cup onion, minced
1 clove garlic, minced
1 tablespoon olive oil
3 tablespoons almond butter
3 tablespoons white miso
1 teaspoon salt
Steam squash over boiling water for 25-30 minutes until soft. Drain well.
Saute onion and garlic in olive oil until translucent and slightly browned.
Blend squash, onion mixture, almond butter, miso, and salt in a food processor until creamy smooth. Adjust seasoning to taste.
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Found a sweet new recipe from http://blacksheepsays.com/ which I’ll include here. Breakfast recipe using local food woo!
Jessi’s Breakfast Torta
1 lb. bacon
1/2 medium red onion, diced
2 cloves of garlic, diced
1/2 cup of mushrooms
1 ripe tomato, diced
a sprinkle of parmesan, salt & pepper to taste
mm, BACON. Go ahead and cook it however you like.
Sautee that onion and garlic (and some salt & pepper) in a pan.
Add diced tomato & mushrooms ’till they cook down a bit, creating sauce-y goodness.
Add that BACON!
Scramble 6-8 eggs in a small bowl and pour over all ingredients (some more salt & pepper here)
Cover and let simmer on low/medium. As the egg begins to cook, sprinkle some Parmesan over top for a tasty crust.
DONE. DEVOUR. ENJOY.