Cooking Demo Sept 13, 2014 Recipe One

Bread is on the right side next to a chicken recipe in the next post

Butternut and Carrot Bread

1 cup Butternut squash

1 cup Carrots

1 small onion

1 T Garlic

Fresh Basil

Mushrooms

½ cup Romano cheese

1 cup flour

2 eggs

1 teas Baking soda

1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite nuts)

Steam the butternut squash with red wine in the microwave until soft.  Scoop out the meat. Add 1 cup off chopped carrots and one chopped onion. Chop ¼ pound of shitake mushrooms and add to the mixture.  Add the grated Romano cheese and 1 T basil pesto to the bowl and stir until  well mixed.  Add the eggs and mix again.  Put the flour and baking soda and nuts in the mixture.  Mix until the mixture is smooth. Add water as need to make the mixture into a batter.  Add to greased baking dish, put fresh basil leaves on top and cook for 40-45 minutes at 350 degrees.  Check by inserting a knife in the center. Serve hot with Garlic and herb butter.