Rutabaga and Squash Swirl Serves 8
2 lbs orange winter squash such as Hubbard or butternut
2 lbs rutabaga
1 1/2 cups water, divided
1/2 cup whipping cream
1/2 tsp salt divided
2 tbsp butter
2 tbsp rum
1/4 cup coarsely chopped fresh parsley
1. Peel, seed and cube squash. Peel and cube rutabaga. Place each vegetable in separate saucepans; add 3/4 cup water to each pan. Bring to a boil, reduce heat to low and simmer 20 minutes for squash and 30 minutes for rutabaga or until soft when pierced by a skewer or fork.
2. Drain vegetables; keep separate. Puree rutabaga first in a food processor or food mill. Add whipping cream and 1/4 tsp salt. Whirl until well mixed; return to saucepan. Without bothering to wash bowl or mill, puree squash in the same manner. Whirl in butter, rum and remaining 1/4 tsp salt.
3. Alternately dollop rutabaga and squash into an ovenproof 2 quart bowl or casserole; swirl decoratively with a spoon. If serving right away, cover and bake in a 350 degree F oven for 15 to 20 minutes or until hot. (Or cover and refrigerate for up to 3 days. Cold mixture needs 45 to 55 minutes in over to become hot.)
4. Remove cover from hot vegetables., dot with additional butter if you wish. Garnish with a sprinkling of parsley.
Sylvia’s note: I baked the squash in a 370 degree F oven for 40 minutes instead of boiling as I prefer the taste.
2 lbs orange winter squash such as Hubbard or butternut
2 lbs rutabaga
1 1/2 cups water, divided
1/2 cup whipping cream
1/2 tsp salt divided
2 tbsp butter
2 tbsp rum
1/4 cup coarsely chopped fresh parsley
1. Peel, seed and cube squash. Peel and cube rutabaga. Place each vegetable in separate saucepans; add 3/4 cup water to each pan. Bring to a boil, reduce heat to low and simmer 20 minutes for squash and 30 minutes for rutabaga or until soft when pierced by a skewer or fork.
2. Drain vegetables; keep separate. Puree rutabaga first in a food processor or food mill. Add whipping cream and 1/4 tsp salt. Whirl until well mixed; return to saucepan. Without bothering to wash bowl or mill, puree squash in the same manner. Whirl in butter, rum and remaining 1/4 tsp salt.
3. Alternately dollop rutabaga and squash into an ovenproof 2 quart bowl or casserole; swirl decoratively with a spoon. If serving right away, cover and bake in a 350 degree F oven for 15 to 20 minutes or until hot. (Or cover and refrigerate for up to 3 days. Cold mixture needs 45 to 55 minutes in over to become hot.)
4. Remove cover from hot vegetables., dot with additional butter if you wish. Garnish with a sprinkling of parsley.
Sylvia’s note: I baked the squash in a 370 degree F oven for 40 minutes instead of boiling as I prefer the taste.