Recipe experiment...success!
27 March 2020 05:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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gluten_freeThe hubby brings home a butternut squash every other week, or so, during winter months and I cook it. Just roasting gets a bit 'the same' so I try to mix it up by serving it savory with onions or sweet with apples and raisins. And then yesterday I had a brainwave (or a reboot, who knows). Secret is the sauce which I use for something completely different (see bonus recipe!).
Ingredients: you're gonna need
a butternut squash
an apple
quarter cup of honey
quarter cup of lemon juice
Prep the squash by microwaving for 3-4 minutes, let set for 10-15 minutes and then use a vegetable peeler to remove the rind/skin. Scrape seeds from cavity and dice squash into chunks (mine were about 1 inch squarish). Core the apple, wedge and then chop the wedges. Put squash and apple into a casserole. Mix lemon juice and honey until the honey dissolves and pour over the apple/squash mixture. Cover with lid and put into 350 degree Fahrenheit oven and cook for an hour.
We're eating the leftovers today with broasted pork loin from the crock pot and it might be even better the second time around.
So, this is the first time I've combined squash with my fruit salad dressing but I can think of several variations without breaking a sweat. Add raisins and/or cranberries; add more apple; add an onion; switch the lemon juice for orange juice or lime juice and finally: try adding some spice...cinnamon, ginger, nutmeg or what might tickle your fancy.
And where did I get the lemon/ honey sauce? I'm glad you asked.
I make a summery fruit salad by cutting a variety of fruit into chunks and then marinading with my special dressing. The dressing is ever so simple: an equal volume of honey and lemon juice. That's it. I start the salad with a firm melon: honeydew or cantaloupe, and then go crazy adding whatever fruit is available and sounds tasty that day. Apple, peach, nectarine, banana, grape and plum have all been included at different times. Let it rest for a few hours, stirring occasionally so the lemon helps stop anything oxidizing and turning brown. I usually make it first thing in the morning and then we have it for dinner. Bananas are the only problem...they get mushy the second day if you've got leftovers. And I've never included watermelon because it seemed it might be too fragile.
Let me know what other variations you can think of (since I'm sure the hubby will be bringing another butternut home soon).
Tabs
Ingredients: you're gonna need
a butternut squash
an apple
quarter cup of honey
quarter cup of lemon juice
Prep the squash by microwaving for 3-4 minutes, let set for 10-15 minutes and then use a vegetable peeler to remove the rind/skin. Scrape seeds from cavity and dice squash into chunks (mine were about 1 inch squarish). Core the apple, wedge and then chop the wedges. Put squash and apple into a casserole. Mix lemon juice and honey until the honey dissolves and pour over the apple/squash mixture. Cover with lid and put into 350 degree Fahrenheit oven and cook for an hour.
We're eating the leftovers today with broasted pork loin from the crock pot and it might be even better the second time around.
So, this is the first time I've combined squash with my fruit salad dressing but I can think of several variations without breaking a sweat. Add raisins and/or cranberries; add more apple; add an onion; switch the lemon juice for orange juice or lime juice and finally: try adding some spice...cinnamon, ginger, nutmeg or what might tickle your fancy.
And where did I get the lemon/ honey sauce? I'm glad you asked.
I make a summery fruit salad by cutting a variety of fruit into chunks and then marinading with my special dressing. The dressing is ever so simple: an equal volume of honey and lemon juice. That's it. I start the salad with a firm melon: honeydew or cantaloupe, and then go crazy adding whatever fruit is available and sounds tasty that day. Apple, peach, nectarine, banana, grape and plum have all been included at different times. Let it rest for a few hours, stirring occasionally so the lemon helps stop anything oxidizing and turning brown. I usually make it first thing in the morning and then we have it for dinner. Bananas are the only problem...they get mushy the second day if you've got leftovers. And I've never included watermelon because it seemed it might be too fragile.
Let me know what other variations you can think of (since I'm sure the hubby will be bringing another butternut home soon).
Tabs
no subject
Date: 2020-03-28 01:48 am (UTC)no subject
Date: 2020-03-28 03:58 am (UTC)no subject
Date: 2020-03-28 02:09 pm (UTC)I used frozen corn (didn't char it), omitted the chili (other household members can't tolerate spicy) and mint (allergy in family), just used lime juice (no limes to zest), and it still tasted great and was devoured by a family member who's normally lukewarm on vegetables at best. It would also be fine without the cheese-- there's some good flavor and texture with just the corn and pepitas.
Excellent suggestions
Date: 2020-03-29 01:10 am (UTC)I have frequently used maple syrup on acorn squash so I'm not sure why it never occurred to me that it would also work on butternut.
I have indeed made butternut bisque (hooray for stick blenders) although not recently because I'm having issues dealing with lactose intolerance.
That salsa recipe is intriguing and I'm thinking one could modify my recipe by leaving out the apple, adding onion and corn, using lime juice instead of lemon and then sprinkling everything with pepitas to serve. Hmmm, on the fence about the feta cheese which I do like but maybe not on squash. Have to give that some more consideration.
Tabs