Tuesday, October 18, 2011

Squash Rounds

I've been trying for some time to find a way to make butternut squash a thing of beauty for my husband. As for me, I love it, unabashedly, in any form. But, I've got to disguise it in a soup, or doctor it up, for him to enjoy the taste. Here's my latest, and so far greatest, effort at doctoring. Today, I've made a separate sweet and savory topping while cooking the squash. He ate it all, which is a good thing. But, I had all the leftovers to myself. Let me know what you think!


1 tsp olive oil
1 small butternut squash, about 1 pound
1 tsp butter
2 Tbs fresh sage, chopped
2 Tbs fresh flat leaf parsley, chopped
1/4 tsp minced garlic
1/4 cup raisins or chopped dates
1/4 cup slivered almonds
1 tsp cinnamon
2 Tbs orange juice


Peel the squash with a vegetable peeler. Cut butternut squash into thin rounds, about 1/2 inch thick. Remove the seeds from the center of the pieces with seeds. Heat a large nonstick skillet over medium heat and add the olive oil. Add the squash rounds and cook until just tender, about 5 minutes per side. Meanwhile, melt the butter in a small nonstick skillet. Add the sage leaves and cook for about 1 minute, then add the remaining ingredients, stirring until the orange juice is evaporated, about 1 minute more. Serve the squash by topping the rounds with some of the raisin nut mixture.

Stealth Cooking Tip: Cooking the squash slowly caramelizes it, bringing out sweetness. The cinnamon topping is reminiscent of holiday streusal toppings. I've decreased the amount of butter, and eliminated the sugar from a typical streusal topping, using the sweetness of the vegetable instead of adding sugar. The hope is that the topping will remind one of holiday treats and get the eater excited about the vegetable.  

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