Adapted from ‘Vegetarian Cooking for Everyone’ by Deborah Madison , courtesy of Capay Valley Farm Shop
INGREDIENTS
1 winter squash
1/4 cup olive oil
6 cloves garlic, shucked
2 tablespoons chopped, dried sage leaves
2 onions, diced
1/2 teaspoon dried thyme
2 quarts water or broth of choice
Fresh chopped parsley, chives or other green herb
1/4 cup red wine vinegar
salt and pepper to taste
feta cheese (optional)
PREPARATION
- Halve and clean the squash, oil and salt the surfaces, stuff the cavity with garlic.
- Bake the squash face down at 375 until tender when pressed– about 45 min.
- While waiting, heat the olive oil and add the onions, thyme and sage and other green herbs.
- Cook on medium heat until herbs are browned and onions are tender – about 15 minutes. Scoop the cooked squash from the skin and add it along with garlic and broth to the onions.
- Simmer for 20 minutes, add vinegar and blend in food processor.
- Add salt and pepper to taste. Sprinkle with feta cheese (optional).