Post by JJ Judkins on Feb 3, 2011 11:54:15 GMT -6
* Exported from MasterCook *
Sweet Winter Squash with Fresh Thyme
Recipe By :page 80
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons extra-virgin olive oil
1 small butternut squash -- peeled, seeded and cut into thin matchsticks (about 1 1/4 pounds, or 5 cups)
2 medium onions -- diced
4 sprigs fresh thyme (4 to 5) or 1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 cups sweet white wine -- such as Riesling
Combine the oil, squash, onions and thyme in a large skillet and sauté over a high flame until onions are just tender, about 6 minutes.
Season with salt and pepper. Add wine and cook for 1 minute. Cover and reduce heat to medium. Cook until squash is tender, about 30 minutes.
Remove the cover and cook until liquid has mostly reduced, about 10 minutes. Adjust salt and pepper if needed.
Start to finish: 50 minutes
Makes 4 servings
TIP: Add 1/2 teaspoon red pepper flakes to complement the sweet with a bit of heat. To make this a one-dish meal, add cubed seitan or tofu during the final 5 minutes.
Source:
"Venturesome Vegetarian Cooking by J. M. Hirsch & Michelle Hirsch"
S(Formatted by):
"Badams007 2011-01"
Copyright:
"©Surrey Books (2004); ISBN: 1572840641"
Yield:
"4 servings"
- - - - - - - - - - - - - - - - - - -
NOTES : Bring new life to an old side dish with this simple preparation. Rather than the usual steam and mash, this recipe calls for sautéing butternut squash and onions, then slowly simmering in white wine. As the wine reduces, it gives the squash a distinct, but not distracting, sweetness.
Sweet Winter Squash with Fresh Thyme
Recipe By :page 80
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons extra-virgin olive oil
1 small butternut squash -- peeled, seeded and cut into thin matchsticks (about 1 1/4 pounds, or 5 cups)
2 medium onions -- diced
4 sprigs fresh thyme (4 to 5) or 1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 cups sweet white wine -- such as Riesling
Combine the oil, squash, onions and thyme in a large skillet and sauté over a high flame until onions are just tender, about 6 minutes.
Season with salt and pepper. Add wine and cook for 1 minute. Cover and reduce heat to medium. Cook until squash is tender, about 30 minutes.
Remove the cover and cook until liquid has mostly reduced, about 10 minutes. Adjust salt and pepper if needed.
Start to finish: 50 minutes
Makes 4 servings
TIP: Add 1/2 teaspoon red pepper flakes to complement the sweet with a bit of heat. To make this a one-dish meal, add cubed seitan or tofu during the final 5 minutes.
Source:
"Venturesome Vegetarian Cooking by J. M. Hirsch & Michelle Hirsch"
S(Formatted by):
"Badams007 2011-01"
Copyright:
"©Surrey Books (2004); ISBN: 1572840641"
Yield:
"4 servings"
- - - - - - - - - - - - - - - - - - -
NOTES : Bring new life to an old side dish with this simple preparation. Rather than the usual steam and mash, this recipe calls for sautéing butternut squash and onions, then slowly simmering in white wine. As the wine reduces, it gives the squash a distinct, but not distracting, sweetness.