Tuesday, March 10, 2009
I'll Take Seconds, Please
One of my favorite vegetables these days is butternut squash. I used to be afraid of buying any kind of squash b/c all I could imagine was the major kitchen accident that would ensue because my knife slipped after trying to split and pry the darn thing open. After successfully dismembering several butternut, acorn, and spaghetti squashes I have yet to lose a finger (knock on wood). If you're a slave to convenience and your grocery store already carries bags of pre-cut squash, you may want to throw in the extra buck. Regardless, I have a great side recipe that I wanted to share. It's a good accompaniment to roast turkey/chicken maybe even pork. Or I'm sure you could add it to pasta for a vegetarian dinner.
Butternut Squash w/ Shallots and Sage
-About 4 cups peeled, diced butternut squash (Trader Joe's carries handy pre-cut bags, 2 bags would be needed)
-1/2 shallot, peeled and finely chopped
-dash of nutmeg
-chopped sage, to taste
-extra-virgin olive oil, about 1-2 T.
-salt & pepper
Split, peel skin and clean one buttternut squash. Remove seeds. Dice into bite-size pieces. Heat about 1-2 T. olive oil in pan.
Saute shallot until soft. Add squash and saute until soft but not mushy. Season with salt and pepper, to taste. Add dash of nutmeg and chopped sage. Cook for 1-2 minutes until flavors meld.
P.S. You can also roast the squash on a baking sheet at 425 degrees Fahrenheit. Just toss squash and shallots in a bowl and brush them with extra-virgin olive oil. Put them on a sheet in the middle rack and roast until soft but not mushy. Add the spices in the same manner as above.