Wednesday, November 28, 2012

Butternut Squash and Pistachios


From Avery Aames
I know Thanksgiving is over, but I still love fall vegetables, and a couple of weeks ago, our very own Sheila made a recipe called butternut squash pappardelle. It happened to be the same day that I thought about making butternut squash, using a recipe that I found in the latest edition of Cheese Culture Magazine (one of my favorites!!!). After seeing Sheila's recipe, I was convinced. I tweaked this recipe to suit my tastes. Everything needs tweaking, doesn't it?

Wow, did this squash turn out great. It's ugly, right? The gourd, itself. But the flesh is a beautiful orange. I mean, gorgeous.

I agree, this squash belongs in a meal, pre-Thanksgiving.

But wait.

Maybe you are a maverick. Maybe you aren't ready for red and green or blue. Maybe you're willing to shake up the colors on your plate from now through January 1st!!

Here's a great recipe for butternut squash that is like a warm salad. Delicious.

Note: This is not an easy squash or "gourd" to work with. It's hard to cut. Be careful. But the result is worth it.


The recipe requires one of my favorite cheeses. Parmesan.  I think I've said this before, but Parmesan is a perfect cheese. Firm with a bite. Salty. Adds flavor to so many things. Veggies, popcorn, spaghetti, etc., etc. Yum!!!


BUTTERNUT SQUASH, PARMESAN and PISTACHIOS

Ingredients:

1 butternut squash
3 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ cup pistachio nuts, shelled
¼ cup grated Parmesan cheese (artisan Pecorino)

Directions:

Heat the oven to 375 degrees. Cut the butternut squash in half and place on a baking sheet that has been drizzled with water. Bake the squash for about 35-40 minutes or until a fork slides in and out. (Tender). Set the squash aside until it’s cool (about 15 minutes).

When it’s cool, cut off the skin (not too hard now) then scoop out the seeds.

Now there are two ways to proceed:

1)    Cut the squash into bite-size pieces or…
2)    Leave in halves…it will probably break into chunks.

Either way…drizzle the squash the vinegar and oil. Season with salt.

If you chose to cut into bite-size pieces, toss the squash to incorporate the oil and vinegar. If you chose to leave as in halves…that’s it [picture upper left].


Arrange the squash on serving plates or serve as side dish and adorn with pistachios and top with Parmesan.

Delicious warm…also good cold the next day.


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The 4th in A Cheese Shop Mystery series: 
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Say cheese!

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12 comments:

  1. Easy and delicious--I do love pistachios too. Could even be a main course with a salad on the side, right?

    We grew these in our garden one year--may have to put a plant in next spring!

    ReplyDelete
    Replies
    1. Lucy, this could absolutely be a main course. The cheese really makes it.

      ~Avery aka Daryl

      Delete
  2. That sounds delicious, Avery. I never quite know what to do with butternut squash so I have a tendency to pass it by.

    ~ Krista

    ReplyDelete
    Replies
    1. Krista, I'm with you. I never knew quite what to do until I saw Sheila do something and the very same day saw the recipe in Culture. Fun.

      ~Daryl aka Avery

      Delete
  3. Now I now what to do with my left over pistachios. This sounds and looks fabulous. Thank you Avery/Daryl for the recipe. I can see after this weeks recipes so far I will be doing some major cooking and baking this weekend.
    Babs Book Bistro

    ReplyDelete
    Replies
    1. Hi, Babs! Left over pistachios? You have those? LOL. I put out a bowl for Thanksgiving and they vanished.

      ~Daryl/Avery

      Delete
  4. I am so glad to have another butternut squash recipe. Thank you! Like you, I really enjoy winter squashes (acorn squash, too). I have a favorite butternut squash recipe that I'll be sharing soon. (I'll definitely reference you and Sheila so others can snag those recipes, as well.) In the meantime, I'm putting pistachios on my shopping list. Thanks, Avery/Daryl and enjoy the week!

    ~ Cleo

    ReplyDelete
    Replies
    1. Cleo, fun. I hope you'll share an acorn squash recipe. I don't know what to do with those but figure they must work like this butternut one. :)

      Best,

      Daryl/Avery

      Delete
  5. That sounds wonderful!! Especially with the pistachios.
    I interchange all the winter squashes, pumpkins, and sweet potatoes in recipes. And sometimes I use a combination of some or all of them depending on what I happen to have on hand.

    ReplyDelete
    Replies
    1. Harbinger:

      I didn't know all could be interchanged. Great to know!

      Avery/Daryl

      Delete
  6. Made this for our dinner tonight. Went to Trader Joe's and they only had precut and peeled squash, but I roasted it and then proceded with your recipe. DELICIOUS!!! Thanks for a new way to enjoy butternut squash and cheese.

    ReplyDelete
    Replies
    1. Sharon, how great to have an immediate testimonial. Yay! Thanks for posting and so glad you enjoyed. BTW, that is the easy way to do this dish. I've seen "difficult" squash cut up in many stores. Smart girl.

      Daryl/Avery

      Delete

 

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