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Name: Butternut Squash Spaetzle
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Freshly-grated nutmeg to taste; 2 tb Bread crumbs (optional); 6 Eggs; 1 c Butternut squash pure; Salt to taste; 2 tb Butter; 1 tb Oil (to 2 tbspns); 1 tb parsley for garnish, Chopped; 2 c milk; 4 c Flour maybe less; Black Pepper freshly ground

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INGREDIENTS

Freshly-grated nutmeg ; to taste
2 tb Bread crumbs ; (optional)
6 Eggs
1 c Butternut squash pure
Salt ; to taste
2 tb Butter
1 tb Oil ; (to 2 tbspns)
1 tb parsley ; for garnish, Chopped
2 c milk
4 c Flour ; maybe less
Black Pepper ; freshly ground

Servings

INSTRUCTIONS

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. 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. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-103 broadcast 01-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 Recipe by: Emeril Lagasse

NOTES

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Butternut Squash Spaetzle

Freshly-grated nutmeg to taste
2 tb Bread crumbs (optional)
6 Eggs
1 c Butternut squash pure
 Salt to taste
2 tb Butter
1 tb Oil (to 2 tbspns)
1 tb parsley for garnish, Chopped
2 c milk
4 c Flour maybe less
 Black Pepper freshly ground

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. 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. This recipe yields 4 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-103 broadcast 01-05-1998) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    03-20-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (629g)
Recipe Makes: 4

Calories: 1295
Calories from Fat: 450 (35%)

Amt Per Serving		% DV

	Total Fat 50g	67 %
	Saturated Fat 16.7g	84 %
	Monounsaturated Fat 18.9g
	Polyunsanturated Fat 6.9g
Cholesterol 1604.2mg		494 %
Sodium 1045.7mg		36 %
Potassium 906.4mg		24 %
Total Carbohydrate 141.1g		41 %
	Dietary Fiber 6.1g	25 %
	Sugars, other 134.9g
Protein 67.9g		97 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1295

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