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Receta Butternut Squash Spaetzle
by Global Cookbook

Butternut Squash Spaetzle
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  Raciónes: 4

Ingredientes

  • 6 x Large eggs
  • 2 c. Lowfat milk
  • 1 c. Butternut squash pure
  • 4 c. Flour maybe less Freshly-grated nutmeg to taste Salt to taste Freshly-grnd black pepper to taste
  • 1 Tbsp. Oil - (to 2 tbspns)
  • 2 Tbsp. Butter
  • 1 Tbsp. Minced parsley for garnish
  • 2 Tbsp. Bread crumbs (optional)

Direcciones

  1. In a large bowl whisk Large eggs, lowfat milk and squash. Gradually stir in sufficient flour to create a thick batter. Season heavily with nutmeg, salt and pepper. Using a rubber spatula, press batter through a colander into a large pot of boiling salted water. When spaetzle float to top, they are done. With a slotted spoon or possibly spider transfer to a bowl filled with ice water, to cold. Drain and toss to lightly coat with oil. Set aside, refrigerated, for several hrs, if you like or possibly prepare immediately.
  2. Heat butter in a saute/fry pan add in spaetzle, and toss till warmed through; add in parsley and bread crumbs, if you like and season to taste with salt and pepper.
  3. This recipe yields 4 servings.