Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cups, cubes | Squash, butternut, (oven roasted before preparing) | 2 | cups | Cauliflower | 1 | small | Onion, chopped | 2 | teaspoons | olive oil, extra virgin | 1/2 | cup | chicken broth or stock | 1/3 | fluid ounce | white wine |
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Steps
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Sequence
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Step
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| 1 | Scrape soft meat out of skins. | 2 | Pre cook cauliflower. Coarsely chop and then add to squash. | 3 | Add chopped onion to olive oil in hot pan. Cook on medium heat until onions become soft. | 4 | Pour olive oil in pan. Heat to medium temperature. | 5 | Add chicken broth to pan. | 6 | Add wine. | 7 | Cook until reduced and thickened. Puree if you like it smooth. If you like it chunky, mash with handheld potato masher. |
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