1 medium sweet green bell pepper, chopped
1 tablespoon olive oil
1 tablespoon honey
1 1/2 teaspoons salt
2 tablespoons salt
1 tablespoon chopped black pepper
3 cloves garlic, peeled
2 tablespoons kosher salt
1 tablespoon dried thyme
1 tablespoon dry white wine
2 tablespoons beef bouillon granules
8 bay leaves
1 tablespoon salt
1 tablespoon dried thyme
1 tablespoon dried white wine
3 pounds fresh or canned squash
3 tablespoons butter
4 tablespoons olive oil
Heat oil in a medium skillet over medium heat. Saute heat until tender, about 5 minutes. Stir in the water, honey, salt, sage and pepper. Reduce heat to low and simmer, stirring occasionally until squash is tender.
Heat the butter in a large saucepan. Sift the flour into the hot oil; stir until well blended. Slowly pour into the pan, leaving large quantities at the bottom. Stir in the squash, stirring well. Cook, stirring often, until the squash is about 2 inches from the sides of the pan. Drain and set squash aside.
Return the squash and squash to the pan. Stir in the sauce, remaining flour, salt and thyme. Season with pepper, garlic, salt, hot pepper and wine. Simmer until squash and squash are tender, then stir in the bouillon granules.
Remove squash from pan and pour in the squash mixture to thin. Heat through until very smooth. Stir in Parmesan cheese and reduce heat to medium low. Stir in 1 cup water to cover and simmer about 15 minutes.