Ingredients
- 2 ½ cups thick puree of cooked squash
1 tsp. salt
2 ½ cups skim milk
1/3 cup semolina
1/3 cup cornmeal
1 Tbs. + 2 tsp. butter
5 eggs, beaten
2 Tbs. Molasses
½ tsp. nutmeg
½ tsp. cinnamon
1 medium onion
½ tsp. ground ginger
¼ cup small walnut pieces
1 ½ oz. Roquefort cheese, crumbled
Description
Adapted From The New Vegetarian Epicure By Anna Thomas
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