Username:
Password:

Forgot your password?


Course:
Appetizer  (72)
Beverage  (10)
Breakfast  (34)
Dessert  (27)
Dressing  (19)
Entree  (234)
Lunch  (4)
Sauce  (68)
Side Dish  (111)
Snack  (17)
Soup  (72)

Base:
Beef  (86)
Condiment  (58)
Dairy  (23)
Dressing  (9)
Egg  (9)
Fruit  (8)
Goat
Grain  (58)
Grain/Pasta  (45)
Lamb  (3)
Mutton  (2)
Noodles  (7)
Other  (15)
Pasta  (13)
Pork/Ham  (30)
Poultry  (95)
Seafood  (38)
Vegetable  (169)





PHPRecipeBook 4.08

Recipe Name: Squash, Shallot and Rosemary Saute Submitted by: Ryan
Source: Source Description:
Ethnicity: None Last Modified: 10/3/2005
Base: Vegetable Comments:
Course: Entree  
Difficulty: Easy
Preparation Time: 10-30 Minutes
Number of Servings: 8

Ingredients:
4 1/2 Pound(s) kabocha squash
2 Tablespoon(s) oil, vegetable
6 sliced shallot
1/4 Cup(s) minced fresh rosemary
1 Teaspoon(s) pepper, black
1/4 Teaspoon(s) salt
2 Tablespoon(s) butter
Directions:
Prepare the squash, and if you want to do so in advance, toss with a little cold water, place in a plastic bag, tightly seal, and refrigerate for up to 24 hours. Pat the squash dry before cooking. Heat a large heavy saucepan over medium-high heat. Add the oil and heat until very hot. Add the shallots and sauté for 3-4 minutes, or until soft and just beginning to brown. Add the squash and sauté for about 10-12 minutes, or until tender, but not mushy. Add the rosemary, pepper, salt, and butter and toss well to coat. Serve immediately, or keep warm until ready to serve.

Scale this recipe to Servings [?]