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Butternut Sauce

native, nuts, sauces

2 cup butternuts, shelled
1/2 cup olive oil
1 juice of 1/2 lemon
1 salt and pepper to taste
2 teaspoon parsley
1 teaspoon tarragon

Blend parsley, tarragon and butternuts in a blender. Add olive oil, seasonings, and lemon juice. Blend thoroughly on medium speed. This sauce is a nice dip for cold fish. HUNT, David, ed. ISBN 0-7858-0707-1 MM Format by John Hartman Indianapolis, IN

Yield: 1 batch

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