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: 

TO BRIE OR NOT TO BRIE
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Say cheese!

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