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Melted Golden Squash - Zucca Disfatta

1 or 2 hard-skinned yellow squashes such as butternut, banana or acorn, about 3 pounds total
3 TB olive oil or unsalted butter
1 onion, finely chopped (about 1 1/4 cups)
salt and fresh black pepper
3 TB finely minced citron or 2 TB grated lemon zest
1/2 tsp ground cinnamon (optional)
Chopped fresh mint, flat-leaf parsley or rosemary, for garnish (optional).

Preheat oven to 375. Stick squash with tip of a knife [in several places] and place in pan in oven. Bake until tender, when pierced, 45-60 minutes, depending on size. Remove from oven. When cool enough to handle, cut in half. Scoop out seeds and fibers and discard Scoop out flesh and pass through a food mill over a bowl or mash with potato masher. Makes about 3 cups puree.

Warm oil or butter in saute pan over low heat. Add onion and saute until very soft and sweet, about 15 minutes. Add squash puree, salt and pepper, citron or lemon zest and cinnamon. Cook over very low heat. Stir often until dry, about 10 minutes. Transfer to warm serving dish and sprinkle with mint, parsley or rosemary.

 

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