from “Vegetables from Amaranth to Zucchini”
3 lbs tender squashes of any size or shape
about 1/2 head fairly large garlic cloves
1 large onion
1 tsp salt
2 tbls corn oil
1 cup tightly packed basil, mint or parsley leaves (feel free to use one or all of these herbs to make up the one cup)
2 tbls lemon juice
1/4-1/2 cup heavy cream *
salt and pepper
*if you would prefer to not use heavy cream substitute olive oil for corn oil. Instead of the cream use 1/4 cup olive oil, dribbling it slowly into the food processor. Season as directed.
Preheat oven to 375. Scrub squashes with vegetable brush. Halve large squash lengthwise, then cut so they are about the same size as the smallest squash.Spread cut side down in a single layer in an oiled roasting pan.
Separate but do not peel garlic and distribute among squash. Quarter and peel onion and add to the pan. Sprinkle with salt, then drizzle over oil.
Bake until squashes are very soft, 1- 1 1/2 hrs. Using a brush baste several times with cooking juices. Remove from oven.
When garlic is cool enough to handle remove skins. Place basil and parsley in food processor. Add the warm vegetables and garlic and whiz to a smooth puree, scraping down side as needed. With motor running, add 2 tbls lemon juice, then slowly drizzle in cream, stopping to taste and adjust the amount for flavor and thickness. Add salt pepper and more lemon juice as needed. Chill to serve.