RFCJ RECIPE ARCHIVE
Posted by : Schelly Talalay Dardashti Squash, Melted Golden: Zucca Disfatta - pareve, dairy
One of the best cookbooks I have come across recently is "Cucina Ebraica" by Joyce Goldstein. I have no commercial interest in this book, but I think it is a must for everyone interested in Jewish ethnic cuisine. Mine came from amazon.com. Zucca Disfatta Melted Golden Squash 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 [Schelly's note: unless you are saving the seeds to eat] Scoop out flesh and pass througha 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. Schelly's note: if this is really cooked dry, one could use it for a ravioli filling or similar. Schelly Talalay Dardashti dardasht@ix.netcom.com
