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Directions
Boil squash in large pot for 45 minutes until
soft. Drain and let cool.
Preheat oven to 375 degrees F. Divide squash in
half and remove the seeds. Scrape the squash out
into a bowl.
Boil onion, garlic, clove, parsley, basil and
chicken broth in a skillet. Reduce heat and add
chicken. Cook for 4 minutes each side. Remove
chicken.
Reduce broth to 1 cup. Cut chicken into strips.
Saute shallots or scallions in 2 tablespoons of
butter for 2 minutes. Add mushrooms, continue
cooking until soft. Melt remaining butter in
saucepan.
Add flour and cook for two minutes stirring
continuously.
Add cream, vermouth, nutmeg, dash of hot pepper
sauce, lemon juice and salt (if desired) and
pepper.
Cook until thick (4 minutes).
Combine everything into a greased baking dish and
top with parmesan cheese.
Bake for 20 minutes until lightly browned.
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