Culinary Tools:
- Chef’s Knife
- 2-quart Saucepan with cover
- Bread Knife
Ingredients:
- 1 cup fennel, minced
- 2 cups onion, minced
- 3 cups butternut squash, peeled, seeded, small cubed
- 2 tablespoons garlic, minced
- 2 tablespoons fresh tarragon, chopped
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- ¾ cup orange juice
- ¼ cup balsamic vinegar
- 1 cinnamon stick
- 1 cup low-fat goat cheese
- 1 cup toasted pumpkin seeds
- 1 cup dried cranberries
- 1 large round loaf of bread
Procedure:
Using the Chef’s Knife cut the ingredients as directed. In the 2-quart Saucepan, add the fennel, onions, squash, garlic, tarragon, brown sugar, nutmeg, orange juice, balsamic vinegar and cinnamon stick; cover with Redy-cook® valve open and cook at medium heat. When the valve whistles (about 12 minutes), close it, turn heat to low and keep cooking for 30 more minutes; stir occasionally. Once the vegetables are soft and the dip has a mashed potato-like consistency, stir in ¾ of the goat cheese, ¾ of the pumpkin seeds and ¾ of the cranberries until obtaining a creamy consistency.
Using the Bread Knife, carefully cut a whole out of the center of the bread about 4 inches wide and 4 inches deep. Fill the bread bowl with the finished dip and top with the remaining ¼ of goat cheese, pumpkin seeds and cranberries. Tear off chunks of the bread bowl to eat the dip with.