Wednesday, December 18, 2019

Butternut Squash with Herbs & Almonds #ChristmasWeek, #bookgiveaway from Essie Lang


I believe that gravy does not make everything taste better. Sorry, I know that in some corners that may be unacceptable but there you have it.

I'm all for smothering the turkey, dressing, mashed potatoes and maybe one or two of the side dishes with it, but I like the thought of adding one or two sides that stand on their own. Like this Butternut Squash with Herbs and Almonds dish. It's tasty, compliments any dish, and is colorful.

Butternut squash is one of my favorite winter veggies but it could use a bit of a touch-up in the flavor department. So, I found this recipe in the Scandinavian Comfort Food by Trine Hahnemann, and just had to try it.

I've played around with some of the ingredients and substituted dill weed for the suggested mint, mainly for a sweet touch. Especially since I'm using cilantro rather then parsley. Bold, right. And both of these get a boost from the peppery flavor of the watercress garnish.

Full disclosure, I used pre-peeled and cut butternut squash chunks, mainly because I find slicing of thicker ingredients difficult at times.

I'm adding this to my winter fare and will be serving it on many more occasions. Family, be ready!



What you'll need:

1 butternut squash, peeled 
1 shallot
1.5 tbsp chopped cilantro
1.5 tbsp. chopped dill weed
1 garlic clove, grated
1/3 c. roughly chopped almonds
1 tbsp extra virgin olive oil
1 tbsp. lemon juice
2 tbsp butter
salt and pepper to taste
fresh rosemary sprig
watercress to garnish


What to do:

l. If you start with a whole squash, you'll need to cut it in half lengthwise, scrape out the seeds, and cut into slices about 1/2 inch thick. You can then cut those in half, if you like, or use as is.

2. Line a baking sheet with parchment paper and place squash on it, tossing with the olive oil, along with salt and pepper. Top with some rosemary; bake in the oven preheated to 350F, for 30 minutes.
 



3. Make the herb topping by thinly slicing the shallot and set aside. Chop the dill weed and cilantro; grate the garlic clove and mix it with the herbs in lemon juice.

4. Melt the butter in a saucepan and add the shallot and almonds, cooking until starting to brown. Remove from heat and stir the herb mixture into it.





5. Remove the squash when done and transfer to serving dish. Spoon the herb mixture over the squash and add the garnish of watercress.


 Enjoy!

If you'd like to win a copy of TROUBLE ON THE BOOKS, #1 in the Castle Bookshop Mysteries, just leave a comment telling me about your favorite Christmas side dish. Be sure to leave your email, also. Contest closes 6 PM EST on Friday.

 

I'm happy to announce that book #2, DEATH ON THE PAGE, will be released in March, 2020

Book #2, DEATH ON THE PAGE
coming March, 2020



  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio!
TROUBLE ON THE BOOKS

 
  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society


Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
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36 comments:

  1. I just went to a Dickens dinner and they had a side dish of roasted parsnips that was wonderful...I think that roasted brussel sprouts would be good also.

    Marilyn ewatvess@yahoo.com

    ReplyDelete
    Replies
    1. I love the idea of roasted parsnips. Must give that a try. Thanks for leaving a comment!

      Delete
  2. Potato Pancakes are a side dish which I include in my feast. saubleb(at)gmail(dot)com

    ReplyDelete
    Replies
    1. I've never made them. Is that a family tradition?

      Delete
  3. red roasted baby potatoes are enjoyed with dinner. elliotbencan(at)hotmail(dot)om

    ReplyDelete
  4. This looks and sounds tasty.
    I'd need to switch back to the parsley and mint for taste preferences.
    I'm trying to decide between roasted potatoes and mashed potatoes for
    Christmas dinner. Roasted is less hands on, but mashed can be a treat.

    libbydodd at comcast dot net

    ReplyDelete
    Replies
    1. I love them both but always go with mashed for Christmas. Tradition.

      Delete
  5. I love my cousin's cornbread dressing.
    turtle6422 at gmail dot com

    ReplyDelete
  6. I love mashed potatoes and my grandma's green beans with bacon and eggs. Cranberry sauce is a must.
    I agree with you on the gravy. I like a little on my meat and potatoes but not so overloaded that I can't taste the potatoes.
    kozo8989(at)hotmail(dot)com

    ReplyDelete
    Replies
    1. The green bean mixture sounds really interesting. I'm always looking for ways to make them tastier.

      Delete
  7. I love asparagus in anything! tWarner419@aol.com

    ReplyDelete
  8. I enjoy mashed potatoes and stuffing! lindaherold999(at)gmail(dot)com

    ReplyDelete
  9. Merry Christmas! My favorite Christmas side dish is the stuffing. Thanks for the chance.
    diannekc8(at)gmail(dot)com

    ReplyDelete
  10. My favorite Christmas side dish has to be smoked gouda mashed potatoes. I make them every year for Christmas and Thanksgiving. Merry Christmas! aut1063(at)gmail(dot)com

    ReplyDelete
    Replies
    1. I've never heard of that before. Well worth looking into!

      Delete
  11. My brother's cheesy zucchini casserole.

    jtcgc at yahoo dot com

    ReplyDelete
  12. Baked sweet potatoes. Thanks for a chance to win! ljbonkoski@yahoo.com

    ReplyDelete
    Replies
    1. I love sweet potatoes done any way but this is the best.

      Delete
  13. Sweet potato casserole and homemade cranberry relish
    saamm7(at)msn(dot)com

    ReplyDelete
    Replies
    1. I've never had sweet potato casserole but cranberry relish is a standout.

      Delete
  14. I love butternut squash - and I do not like gravy, on anything - thanks for the recipe and the contest trwilliams 69 (at) msn (dot) com

    ReplyDelete
  15. The only absolute menu items on our Christmas table are turkey, stuffing and cranberry sauce, but depending on who will be coming, I sometimes have to have mashed potatoes and gravy. I find all that more than a bit heavy, so the last few years I've had an interesting fresh salad of some kind with the meal. Funny that you have a butternut squash salad recipe, as a couple of weeks ago I tried a Roasted Butternut Squash and Spinach salad with dried cranberries and pecans that is definitely going to be my go-to side dish this Christmas. Found on All Recipes site for anyone interested, but called butternut pumpkin, not squash in the title, as it is Australian.
    gnluciow(at)gmail(dot)com

    ReplyDelete
    Replies
    1. That sounds delicious. Thanks for the tip. I will definitely try it.

      Delete
  16. A must have is oyster dressing. doward1952(at)yahoo(dot)com

    ReplyDelete
    Replies
    1. Thst sounds so tempting, Doward. I've never heard of it before.

      Delete
  17. I was asked what I wanted for a side dish and I said green beans. They are my favorite vegetable. lkish77123 at gmail dot com

    ReplyDelete
  18. Lots of ways to cook green beans, that's for sure.Very versatile.

    ReplyDelete
  19. I love Brussel Sprouts!
    Have a wonderful Christmas!
    debprice60(at)gmail(dot)com

    ReplyDelete
  20. Roasted Brussels sprouts are delicious. My stepmother has 2 good sides, macaroni corn cheese casserole & green bean corn casserole. schmokercarol(at)gmail(dot)com

    ReplyDelete