Guest guest Posted January 25, 2001 Report Share Posted January 25, 2001 xpost elf, mc, veg * Exported from MasterCook * Roast Vegetable Spread Recipe By :Ken Bergeron, Professional Vegetarian Cooking Serving Size : 12 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Butternut squash peeled and diced large 1 cup Onions -- large dice 1 cup Carrots -- peeled, large dice 1 tablespoon Olive oil Salt -- to taste Pepper -- to taste 1/3 cup Almonds -- sliced 1/4 cup Water Toss vegetables with olive oil and season to taste with salt and pepper. Place on baking sheet and roast in preheated 400F oven 25 to 30 minutes or until carrots and squash are tender. Add almonds to last 3 minutes of cooking time to toast. Deglaze with water. Cool, purée in food processor and season to taste. Serve with crostini, flatbread or other bread of choice. Cuisine: " Vegetarian " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; 3g Fat (53.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat. Serving Ideas : As a spread or dip; toss with hot pasta; enhance a soup. Nutr. Assoc. : 904644 0 0 0 0 0 0 0 McTagit Clipbooks http://home.earthlink.net/~kitpath co-Moderator: http://community.sierra.com/WebX?14@@.ee741bb -------------------- Quote Link to comment Share on other sites More sharing options...
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