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Chef with red wine glass


Yield: 6 servings.


1-1/2 cups mashed, cooked squash or 1 package (12 oz.) frozen cooked squash
1 cup finely chopped Oregon hazelnuts (4 oz.)
1/2 cup finely chopped onion
1 quart chicken broth or stock
salt to taste
1/4 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons sherry


Combine squash, hazelnuts, onion and broth in saucepan.

Bring to a boil; cover and simmer 30 minutes, stirring occasionally.

Stir in salt to taste, pepper, butter and sherry.

Garnish with roasted and sliced hazelnuts, if desired.

Oregon Hazelnuts


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