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Squash Aspic

Serves 4 | Prep Time 1 hour 20 minutes | Cook Time 10 minutes

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Ingredients

2 cups cold water

4 cups butternut squash, cubed

1 pinch Eden Sea Salt

2 bars Eden Agar Agar Bars
or 2 T. Eden Agar Agar Flakes

1 tsp fresh parsley, minced for garnish

Dressing

1 Tbsp Eden Organic Mugi Miso
or Eden Organic Genmai Miso

1/3 cup water

2 tsp freshly grated ginger root, squeeze out juice and discard pulp

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Directions

Place the agar agar chunks in in a large saucepan with 2 cups of water and let soak for 20 minutes. Place the squash chunks and sea salt in the saucepan, cover and ring to a boil. Reduce the flame to low and simmer until the squash chunks are tender, about 7 to 10 minutes. Pour squash and all cooking water into a blender and puree until smooth. Pour into a shallow bowl or mold. Refrigerate to gel. While the aspic is gelling, prepare the dressing by placing all ingredients, except the parsley, into a blender and puree until creamy. When the aspic is firm, slice, and serve with dressing and garnish with parsley.

Nutritional Information

Per serving: 83 calories, 0g fat (3% calories from fat), 2g protein, 20g carbohydrate, 4g fiber, 0mg cholesterol, 243mg sodium

Related Recipes

Condiments, Eastern, Good/High Fiber, Japanese Food, Low Fat, Macrobiotic, No Sweetener Added, Sea Vegetables, Side Dish, Vegan, Wheat-Free



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