Recipe - Hazelnut Squash Ravioli Filling

1 small Butternut squash
One half cup Hazelnuts
1 cup Onions, minced
1 teaspoon Garlic, minced
1 tablespoon Olive oil
One half cup Breadcrumbs

Preheat oven to 350F.

Cut squash into quarters, remove seeds & place in a baking dish with One half c
water. Cover & bake till tender. Cool & then scrape out the flesh & mash.
Set aside.

Increase oven temperature to 375F.
Place hazlenuts on a cookie sheet & roast until lightly browned, about 7
minutes. Let cool & then rub off their skins.

Saute onion & garlic in oil until browned. Add 1 cup suqash & cook for 2
minutes over medium heat. Place all ingredients in a food processor &
process until smooth.

Use to fill pasta dough of your choice & cook as desired.

"Vegetarian Gourmet" Spring 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini