Recipes

BUTTERNUT SQUASH with MINT ROSEMARY ALMOND

Written by brian. Posted in Vegetables.

BUTTERNUT SQUASH MINT ROSEMARY ALMOND

BIG FLAVORS from a Small Kitchen

Serves 4 to 6

2 butternut squash
1/2 cup red rice, cooked and cooled
1/2 cup grape molasses
2 apples
juice of 1 lemon
1 small bunch of fresh mint
a few sprigs of fresh rosemary, leaves stripped and chopped
1 small bunch of black grapes, grapes halved
1/2 fresh red chile, seeded and thinly sliced
1 cup whole almonds, roasted
1/2 cup dried currants
1/2 cup extra virgin olive oil
1/2 cup Chinese black rice vinegar
salt and freshly ground black pepper

Preheat the oven to 400° F and line a baking pan with nonstick parchment paper.

To prepare the squash, cut them in half lengthwise,
scoop out the seeds, and cut into 1/2-inch thick half-moon slices.
Put into a large bowl, add the cooked rice and grape molasses, and toss to coat. Arrange in
a single layer on the baking pan and roast for 20 to 30 minutes, or until tender when pierced with a fork.

Slice the whole apples very thinly and coat them with
the lemon juice to prevent discoloring.

Put all the ingredients except a few mint sprigs into a
mixing bowl. Toss gently. Mound on a serving platter,
season, add the remaining mint sprigs, and serve.

Note: A nice variation here is to use fresh halved figs
instead of the grapes.


Book Name: Recipe from Big Flavor from a Small Kitchen An eclectic mix of cooked and raw ingredients that finds butternut squash getting into bed with apples, mint, and grapes. Weird, but wonderful. Try it.
Pinterest Pin It

Tried and True Awards

Tried & True

LWM prestigious award.

2015DIYLOGO Do it yourself, Great new products and how to's

Copyright © 2005-2018 Living Well Magazine