Page 1 DeJcuemly b1e0r, 240, 1240 14 EL SEGUNDO HEPRaAgeL D5 Kabocha Squash Serves 4 or 16 tasting portions Ingredients Preparation Preheat oven to 400 degrees. Combine grated garlic, olive oil, sage and thyme into a food processor and process until smooth. Whisk in maple syrup. Spread half the Kabocha squash in a 1.5 quart CW by CorningWare Medium Baker. Using a pastry brush, thoroughly brush all the squash with the olive oil/maple syrup mixture. Season with salt, pepper, Ras el Hanout and orange zest and roast, covered with foil, for 35 minutes or until the fl esh and skin are tender. Meanwhile combine the milk, Arbequina olive oil, lemon zest and juice, peppercorn, pomegranate seeds, mint and salt and pepper to taste in a 20-ounce CW by CorningWare Small Baker. Remove the squash from oven and cut each piece into bite-size pieces. Place them in a clean, cool dish. Top each piece of squash with a dollop of the yogurt and serve immediately. • VALENTINO♥ S Pizza, Pasta & More Catering Available ANY SMALL “A Taste of Brooklyn” 1 LARGE 16” PIZZA with one topping $1399 Plus Tax. Extra toppings additional cost. No substitutions and coupon must be presented. Please mention coupon when ordering. One per customer. Expires 12/18/14. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 COLD 6” SUB made on our daily fresh homemade bread with bag of chips and small drink $695 Plus Tax. One per customer, must present coupon, not valid with any other offer, no substitutions please. Expires 12/18/14. MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS • 1/2 grated garlic • 1/4 cup extra virgin olive oil • 1/2 bunch chopped sage • Handful of thyme • 2 tablespoons maple syrup • 1 medium Kabocha squash skin on, seeded and cut into 4 wedges • Salt • Pepper • 1/2 tablespoon Ras el Hanout spice • Orange zest • 1 cup whole milk • 1/2 clove of grated garlic • 1/4 cup of Arbequina olive oil • Zest and juice from one lemon • 1/2 tablespoon ground pink peppercorn • Seeds of 1 fresh pomegranate • 2 tablespoons fresh mint, coarsely chopped
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