VEGETARIAN
Artichoke or Tomatoes Stuffed with Minted Spinach Fennel & Baby Peas in Puff Patry
Butternut Squash Soup Pecan Squash
Chick Pea A La King


PECAN SQUASH
Yield: 6-8 Servings

2 large acorn squash
2 tablespoons butter
2 tablespoons light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon bourbon (Pineapple juice may be substituted)
1 tablespoon orange juice
2 cup finely chopped pecans

1. Preheat oven to 350°F. Place whole squash on a piece of aluminum foil to keep your oven clean. Bake 1 hour, or until a sharp knife can be inserted easily.
2. Cool to room temperature. Slice into quarters and remove the seeds. Remove the pulp to a bowl, being careful not to bruise the shells. Place the shells on a baking sheet.
3. Combine the butter, brown sugar, cinnamon, nutmeg, salt, bourbon and orange juice in a small pot. Stir over medium heat until blended. Pour over the squash and mash as you would potatoes. Spoon into the reserved squash shells and top with the chopped pecans.
4. Bake in a preheated 350°F oven until very hot.
NOTE: This can be made in advance and heated directly before serving.

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Food Protection Manager Certification Examination Exp. 9/14/2015