Recipe - Huaraches Del Sanctuario

1 Hubbard squash
One fourth cup Firmly packed brown sugar
1 teaspoon Peeled; chopped fresh
; ginger
1 tablespoon Chopped candied ginger
1 tablespoon Orange juice concentrate
2 tablespoon Unsalted butter
Salt
Cracked black pepper
One fourth cup Hazelnuts; toasted and
finely
; ground

Preheat the oven to 425ø. Cut the squash in half lengthwise and place
cutside up on a lightly greased roasting pan. Roast the squash in the oven
until tender, about 50 minutes. Remove the squash from the oven. Using a
large spoon, scrape the squash flesh into the bowl of a food processor. Add
the brown sugar, fresh ginger, candied ginger, orange juice concentrate,
and butter and puree until smooth. Season to taste with the salt and
pepper.

Top with the ground hazelnuts and serve immediately. To serve refrigerated
puree, reheat just until warm through, then top with the ground hazelnuts
and serve.

Converted by MC_Buster.

Per serving: 169 Calories (kcal); 11g Total Fat; (57% calories from fat);
2g Protein; 17g Carbohydrate; 16mg Cholesterol; 8mg Sodium Food Exchanges:
One half Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other
Carbohydrates

Converted by MM_Buster v2.0n.