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    I couldn't quite make it work like at the restaurant where I got the recipe but give it a try.

    Butternut Squash Dauphinois

    Four Pounds Butternut Squash, peeled, seeded, thinly sliced on electric slicer.
    Four cups heavy cream
    ½ Tablespoon salt
    2 cups grated parmesan cheese
    Black pepper

    1. Preheat oven to 350 degrees.  Place squash, cream and salt in a heavy pot and bring to boil.  Simmer for 10 minutes.

    2. Remove from heat and stir in cheese.  Check salt level and adjust.  Season with pepper, then pour mixture into an oiled ½ hotel pan (12” X 12”).

    3.  Smooth top and bake for 35-40 minutes or until tender.

    4.  Cool to room temperature then refrigerate until completely chilled.  Cut into 2 ½” X 2 ½ “squares and keep refrigerated until service.  Serve warm.

    We Glory in war, in the shedding of human blood. What fools we are.

    by delver rootnose on Thu Aug 29, 2013 at 01:49:42 AM PDT

    [ Parent ]

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