This was my use for the second and last homegrown butternut squash from my garden. The first one went into a cherry-tomato blue-cheese-biscuit cobbler. Both great ideas!
Cook 1 butternut squash. To save the time of peeling it, I tried just piercing and nuking it and then scraping out the seeds into compost (or for drying and saving) and the flesh into a bowl. Obviously, proper baking would be preferable, or you could peel, cube, and boil. Get it good and mushy.
Chop and saute 1/4 white onion, 3-4 garlic cloves in butter and olive oil until browned/caramelized.
Throw contents of pan into blender along with squash paste, a pinch each dried parsley and coriander, a Tbs honey or sugar, salt to taste, and black pepper, and blend smooth. Return to pan, thin out with a splash of beer or white wine, add 1 cup cubed seitan, cook on low a couple of minutes to warm through and cook out alcohol. Stir in 3-4 Tbs sour cream and re-season to taste.
Served over egg noodles. Garnished with finely chopped arugula, grated ricotta salata, fresh ground black pepper, and a dollop of roasted red pepper spread.
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