Fennel Squash?!
Does anyone know how to make this?
Answers: I have a friend who makes Fennel Squash.
Does anyone know how to make this?
Acorn Squash with Fennel Puree
1 acorn squash (about 1 pound)
1 fennel bulb (about 1-1/2 pounds), ferns trimmed off, chopped into 1- to 1-inch pieces
1/4 cup (1/2 stick) unsalted butter
1/2 cup fresh orange juice
Salt and freshly ground black pepper, to taste
1 tablespoon snipped fresh chives, chopped
Fresh flat-leaf parsley, or slivered fresh basil leaves, for garnish
Cook the acorn squash in the boiling water until tender, 10 minutes. Drain. When the acorn squash is cool enough to handle, remove the skin with a paring knife. Cut it into 1/2-inch cubes and set aside.
Meanwhile, bring another pot of water to a boil. Add the fennel and cook until tender, 12 to 15 minutes. Drain and set aside.
Melt the butter with the orange juice in a large skillet over medium-low heat, and cook for 2 minutes. Add the vegetables and cook, stirring, for 10 minutes.
Transfer the vegetables to a food processor and puree until smooth. Serve warm, garnished with the chives or basil.
Yield: 4 servings