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1. Bejeweled Squash Cubes

Book Description

Andrea Chessman assembles a mouthwatering collection of 150 meat-free recipes, from simple sides to main dishes

... (more)

The Roasted Vegetable

Authors: Andrea Chesman

Date: February 2002

ISBN: 1558321691

Publisher: Harvard Common Press

Paperback

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A Perfect way to serve squash for Thanksgiving. The squash can be roasted a day ahead if oven space is limited, then reheated in the microwave and combined with the cranberries or cherries, walnuts, and ginger just before serving.

Serves 2 to 4

• 1 1/2 to 2 pounds butternut or other easy-to-peel, smooth-skinned winter squash

• 3 tablespoons butter, melted

• 2 tablespoons pure maple syrup

• 1/4 cup dried cranberries or cherries

• 2 tablespoons red or white wine or water

• 1/4 cup chopped walnuts, toasted

• 2 tablespoons chopped crystallized ginger

• 1 tablespoon butter (optional)

1. Preheat the oven to 350F. Lightly oil a large shallow roasting or half sheet pan.

2. Peel the squash; a sharp vegetable peeler will do the job. Cut the squash in half and scoop out the fibers and seeds. Cut the flesh into 1/2-inch dice. Combine the squash, melted butter, and maple syrup in a large bowl and toss to coat. Arrange in a single layer in the pan.

3. Roast for about 30 minutes, until the squash is tender, stirring every 10 minutes or so for even cooking.

4. Meanwhile, combine the cranberries and wine and heat for 30 seconds in the microwave or in a small saucepan over low heat until soft.

5. When the squash is tender, transfer it to a serving bowl. Add the softened cranberries or cherries, walnuts, and ginger. Toss to mix. If the squash is dry, or if you prefer a richer-tasting dish and don't mind the additional butter, add the 1 tablespoon butter and toss until it is melted. Serve hot.

More From This Book:

1. Bejeweled Squash Cubes

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