1Kabocha squash unpeeled seeds removed 1 inch dice
¼cupheavy cream
2tables butter
Salt and pepper
6ozfiddle headsbaby ferns
1bus olive oil
2Clovegarlic thinly sliced
Salt + pepper
Instructions
Place squash in a large pot cover with water and a tsp of salt . Cook gently for about 15 minutes , until very soft. Drain into a colander and let sit for a few minutes to remove as much moisture as possible. Now using a food mill or a food processor puree squash until smooth. Reheat a little ,Add butter, cream, salt and pepper to taste. done
Blanch ferns in salted boiling water for 1 minute. Scoop out and put into ice water to stop cooking process. In a small sauté pan gently cook your garlic in the olive oil, until lightly browned. Add your ferns + season with salt + pepper. As soon as they are warm they're done .