Fennel and Acorn Squash Whip

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Book Description

Sheila Lukins's USA Cookbook celebrates American cooking as seen through the enthusiastic eyes of one of the nation's most popular cooks and successful cookbook authors. The 600-plus recipes in this hefty book include exuberant versions of American classics like tomato soup and chocolate pudding

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U.S.A. Cookbook

Authors: Sheila Lukins

Date: May 1997

ISBN: 1563058073

Publisher: Workman Publishing Company

Paperback

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Fennel and Acorn Squash Whip
Recipe from: U.S.A. Cookbook
by Sheila Lukins
Cookbook Heaven at Recipelink.com

Fennel and acorn squash have surprising affinity for each other. Although sugary winter squash is delicious on its own, the sweet licorice flavor of the fennel brightens the taste and makes for a more interesting side dish.

Serves: 4

1 acorn squash (about 1 pound)
1 fennel bulb (about 1 1/2 pounds), ferns trimmed off, chopped into 1-to 2-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

Bring a saucepan of water to a boil.
Cut the acorn squash in half lengthwise. Remove the seeds and then cut the squash into large chunks. Cook the squash in the boiling water until tender, 10 minutes. Drain. When the 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.

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