BUTTERNUT SQUASH with MINT ROSEMARY ALMOND
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.
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.
