Curcurbita is the Latin name for the Squash family. Acorn squash (Cucurbita pepo), is a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. Although considered a winter squash, acorn squash belongs to the same species as all summer squashes including zucchini and yellow summer squash.
Chef Emilee's
CUCURBITA and CRANBERRY
CARMELIZED MACEDOINE
INGREDIENTS
2 Tbsp Butter
1 cup Acorn Squash,
- macedoine dice with skin
1/4 cup Cranberries, dried
Salt/Pepper to taste
Rosemary to taste
2 Tbsp Honey
or Maple Syrup, to glaze
METHOD
- Use the squash trimmings for the macedoine;
- Saute squash until golden brown;
- Add the cranberries and saute;
- Season to taste. Add Rosemary;
- Glaze with Honey or Maple Syrup;
ADDITIONAL IDEAS
* Season with Garam Masala
* Drizzle with a Balsamic Reduction:
1 T brown sugar, 1.5 T balsamic vinegar, 1 T olive oil
TIPS & HINTS
- Buy squash that has dark green skin, with some orange and is without soft spots.
- Be sure to use a very sharp chef’s knife to cut into the squash.
- The skin of the squash is perfectly edible and delicious!
- Store acorn squash in a cool dark place - like your pantry.
Chef DavidLee's
ROASTED ACORN SEMI-LUNA
INGREDIENTS
1/2 Acorn Squash,
seeded, 1/2 inch slices
Vegetable Oil Spray
Olive Oil, drizzle
Salt & Pepper, to taste
Garam Masala, sprinkle
METHOD
- Heat the oven to 350°F, with rack in the middle.
- Spray a rimmed sheet pan with cooking spray.
- Trim the ends of the squash, cut it in half (lengthwise).
- Scoop out the seeds and pulp in each half.
- Slice into ¾-inch thick half circles.
- Drizzle the squash with the oil and rub to coat evenly.
- Season to taste.
- Turn the squash over and repeat.
- Roast, without turning, until the squash are golden brown, 35 to 40 minutes.
ADDITIONAL IDEAS
- Try sprinkling with 2 Tbsp of Parmesan.
- Try adding Garam Masala when seasoning.
- Try a drizzle of Balsamic Reduction:
1 T brown sugar, 1.5 T balsamic vinegar, 1 T olive oil
No comments:
Post a Comment