Butternut Squash Spaetzle (Emeril Lagasse) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
6 eggs |
2 cups milk |
1 cup butternut squash puree |
up to 4 cups flour |
freshly-grated nutmeg |
salt and pepper |
1 to 2 tablespoons oil |
2 tablespoons butter |
1 tablespoon chopped parsley, for garnish |
2 tablespoons bread crumbs (optional) |
Directions:
1. In a large bowl whisk eggs, milk and squash. Gradually stir in enough flour to form 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 spider transfer to a bowl filled with ice water, to cool. Drain and toss to lightly coat with oil. Set aside, refrigerated, for several hours, if desired or prepare immediately.
2. Melt butter in a saute pan add spaetzle, and toss until warmed through; add parsley and bread crumbs, if desired and season to taste with salt and pepper.
|
|