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Recipe By Richard D. Pasich Executive Chef - Partner
Servings: 6 Preparation Time :2:00
2 large whole butternut squash -- roasted
1 each white onion -- chopped
2 each poblano peppers or green chili equivalent -- roasted, peeled
6 ounces Oak Creek Amber beer or similar
2 cups vegatable stock
1/2 cup brown sugar
1 tablespoon garlic -- minced
1 pinch cinnamon
1 serrano chili -- minced fine
1 cup heavy cream
salt and pepper to taste
Cut the squash in half and remove the seeds. Place in shallow roasting pans with water and roast at 400 until very tender, apx. 45 minutes or more. Remove from oven and cool. Roast, peel and de-seed poblano chiles. Preheat skillet until scorching hot. Saute onions and chilies, then de glaze with beer. Add chicken stock, peeled squash, and remaining ingredients except for the cream. Simmer together for 30 minutes then puree. Remove from heat and slowly fold in the heavy cream.
Source: "The Asylum Restaurant. Jerome, Arizona" © 2002 Fools On The Hill Inc.
Yield: 1 1/16 quarts
Per Serving (excluding unknown items): 188 Calories; 16g Fat (74.2% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 397mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Garnish; Cinnamon Lime Crema and minced Green Onions
NOTES : Portion size; 6 oz.