Giving thanks and giving squashThanksgiving is less than a week away. Maybe you're one to keep with tradition and use the same recipes over and over -OR- maybe you're looking to put a spin on a classic. If you fall into the later category, and would like to try something so simple and delicious, then look no further: Squash is the theme, and your family will certainly give thanks if you bring one of my favorite dishes, squash agrodolce (scroll down for recipe). This sweet-savory autumn specialty is one of my go-to recipes - requiring very little effort to make, and a short list of ingredients. First things firstBefore we get to the recipe, some things to say about winter squash: Evidence shows humans have been eating squash for over 12,000 years. Buttercup, butternut, delicata, hubbard, kabocha, pumpkin, and acorn (to name just a few) are the most notable winter squash varieties. But, here in the Midwest, we are especially blessed: We have a large selection of unique varieties like sweet dumpling, blue hokkaido, "Cinderella pumpkins" like rouge vif d'etampes and long island cheese, red kuri, turban, sugar pie, and white pumpkins. Whew, that's a lot. Rather than go into each flavor profile and use, I'll recommend you visit the Spruce Eats, as they do a lovely job explaining the differences and history. More squash facts Season: autumn - winter Taste: starchy to sweet once cooked, nutty Nutrition: mostly carbs (the healthier ones), some protein, and very little fat Volume: quiet to moderate Technique: bake, boil, braise, grill, pickle, puree roast, sauté, steam, stew, stuff Favorite Flavor combos: winter squash + ginger + pear + cinnamon winter squash + cashews + cilantro + coconut + curry winter squash + garlic + leeks + olive winter squash + thyme + garlic + olive + shallots winter squash + kale + red onion + apples Build your own recipes by using complimentary flavors from these foods: fruit: APPLES, including JUICE & CIDER, dates, fig, pear, quince, raisins beans (navy, black beans, garbanzo, butter, adzuki) butter spices: cardamom, cayenne, CINNAMON, cloves, coriander, CURRY, CUMIN, nutmeg, turmeric, GINGER nuts: cashews, chestnuts, walnut, pistachio, pecan veggies: cauliflower, celery, carrot, bell peppers, corn, fennel, kale, leeks, mushrooms mustard, greens, ONIONS, parsnip, radicchio, potatoes CHEESE, e.g. blue, cheddar, feta, fontina, Gruyère, mozzarella, Parmesan, pecorino, ricotta, Romano chiles herbs: cilantro, mint, parsley, tarragon, thyme, sage, rosemary COCONUT eggs GARLIC honey citrus: lemon, lime, orange maple syrup mirin miso olive seeds: flax, pumpkin, sesame soy sauce tofu |
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