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You Asked For It

Squeezing in another superb squash recipe

By ELLEN FOLKMAN
Published February 14, 2007

A few weeks ago we printed responses to Julie Cossaboon's request for recipes that use butternut squash. Usually, once a response has been received we move on; however, this week is an exception. Kris Gray sent in such an interesting recipe for Butternut Squash Gnocchi that it simply must be shared. Be sure to read through it completely before beginning, because it is not written in the usual recipe format.

Rose Plante shares a 4 Bean Salad recipe for Leslie Lawrence. It is not the recipe for the Albertsons bean salad that Leslie requested, but Rose hopes she enjoys it. Any canned beans can be substituted, and the dish keeps well in the refrigerator.

Vegetable

Butternut Squash Gnocchi

For: Julie Cossaboon of Crystal Beach

From: Kris Gray of Dunedin

2.5-pound butternut squash

3 eggs

1 cup flour

1/3 cup grated Parmesan cheese plus 1/4 cup for topping

1 teaspoon salt

1/4 teaspoon pepper

4 tablespoons unsalted butter

1 shallot, chopped

2/3 cup vegetable both

- Preheat oven to 400 degrees. Line a baking sheet with foil.

- Cut top and bottom off the squash and halve it lengthwise; remove seeds. Put halves cut side down on pan. Bake for 1 hour, until squash is fork tender.

- Pulse 1 1/2 cups squash flesh, the eggs, flour, 1/3 cup grated Parmesan cheese, salt and pepper in a food processor until smooth.

- Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Using a spoon, scoop 1 tablespoon squash mixture. With another spoon, form an oval; drop it into the boiling water. Make 10 gnocchi. When they float, cook for 5 minutes, then place in ice water. Repeat with remaining batter. Let cool and pat dry.

- Melt the butter over medium heat. Add shallot; cook, stirring occasionally, until soft, about 5 minutes. Add gnocchi and vegetable broth; cook, turning until heated. Sprinkle with 1/4 cup Parmesan cheese.

Serves 4

 Salad

4 Bean Salad

For: Leslie Lawrence of Clearwater

From: Rose Plante of Clearwater

1 can kidney beans

1 can yellow wax beans

1 can green beans

1 can lima beans

1 large onion

1 green pepper

1 small jar pimiento

1 cup sugar

1/2 cup olive oil

1 teaspoon salt

1 cup vinegar

1 teaspoon celery salt

- Pour kidney beans in a colander, then add other beans to drain. Chop onion, pepper and pimientos.

-In a small saucepan, bring the sugar, oil, salt and vinegar to a boil.

- Place beans and vegetables in a large bowl and pour on the vinegar mixture. Marinate for 24 hours before serving.Recipe requests

Muriel Desloovere would like a recipe for British brown bread, similar to our whole wheat bread but with a more delicate flavor. It is sometimes served with smoked salmon. Judy Lawson would like a recipe for a bread pudding that, after it is baked and cooled, is cut into squares and eaten with the hands. Lyn Wood is looking for some new chicken recipes. She is tired of her usual repertoire, but prefers that the recipes not be spicy.

You Asked for It is a reader mail column. Send requests and answers to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line and include your name, city and phone number.

[Last modified February 13, 2007, 11:01:27]