From: firstname.lastname@example.org (David Wakely) Date: Tue, 12 Oct 1993 15:29:47 GMT Peel and finely dice the squash of your choice, leaving out any seeds etc. Fniely chop a medium sized onion or a handful of shallots. Put both in a large pan and add just enough water to cover. Add a little very finely chopped parsley. Bring pan to the boil, and then simmer for 15-20 minutes (or until squash and onion have gone very soft). Turn out heat and allow to cool slightly. Put contents of pan through a blender till an even consistency has been achieved. Tip back into pan and add 5 fl oz fresh orange juice and fresh ground black pepper. Reheat, but do not boil. Serve marbled with plain yoghourt.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.