Served as starter. Non-vegetarian dish.

1 1/2 lb Lean Corned Beef

3 quart Water

2 lb Acorn Squash, Peeled, Seeded and Cubed

Black Peppercorns

Nutmeg

Mace

Bay Leaf

Juniper Berries

Cloves

4 oz Prepared Horseradish,

2 quart Corned Beef Broth

1 1/2 cup Heavy Cream

Salt

Pepper

6 oz Walnuts, Shelled and Toasted

4 Tablespoon Chives, Snipped

Cook the corned beef with water and seasonings until tender. Remove from the broth. Trim Cube. De-fat the broth. Add the squash. Cook until tender. Cool. Use a food processor to puree. Add the cream and horseradish. Season to taste. Add the cubed corned beef. Sprinkle with toasted walnuts and chives immediately before serving.

Serves: 12

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