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FareShare Gazette -- December 2012 Recipes

FareShare Gazette -- December 2012 Recipes is built on Sour Cream, Sugar, Extra Virgin Olive Oil, Feta Cheese Cut In Inch Cubes, and Vegetable Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3/4 cup
• 1/2 cup
• 1 1/4 cup
• 8 oz
• 1 1/2 tbsp
• 3 lb
• 1 1/2 stick

Method (preview)

1. 1

   It's also good on next-day turkey sandwiches and with roast beef.")

2. 2

   Cook 1 cup oil, shallot, oregano, lemon zest, and pepper flakes in small saucepan over low heat until shallots are softened, about 18 minutes.

3. 3

   Remove saucepan from heat and stir in feta. Cover and let sit until mixture reaches room temperature, about 1 1/2 hours.

4. 4

   Stir in remaining 1/4 cup oil and serve. (Mixture can be transferred to an airtight container and refrigerated for up to 1 week.

5. 5

   Before serving, let sit at room temperature until oil melts, about 1 hour.)

6. 6

   In a large bowl, toss the squash with the oil and season with salt.

7. 7

   Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots.

8. 8

   Transfer the squash to a food processor and puree until smooth.

9. 9

   Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil.

10. 10

    Simmer over moderate heat until tender, about 20 minutes.

11. 11

    Drain the potatoes and garlic in a colander, shaking out the excess water.

12. 12

    Add the half-and-half and butter to the pot and heat until melted.

13. 13

    Remove from the heat.

14. 14

    Press the potatoes and garlic through a ricer into the pot and season with salt.

15. 15

    Stir in the butternut squash puree and cook over moderate heat until very hot.

16. 16

    Transfer the mashed potatoes to a bowl and serve right away.