- Mary Berry Foolproof Cooking, part two: Sweet smoked paprika lamb with borlotti beans | Daily Mail Online
- Mary Berry Foolproof Cooking, part one: Roasted butternut squash soup | Daily Mail Online
- Mary Berry Foolproof Cooking, part one: Whole roast chicken with lemon and herbs | Daily Mail Online
- Mary Berry Foolproof Cooking, part two: Chicken, red wine and garlic casserole | Daily Mail Online
- Mary Berry Foolproof Cooking, part one: Brioche bread and butter pudding | Daily Mail Online
- Food exclusive: Mary Berry Foolproof Cooking, part two - hotpots, fast suppers & cheat’s puds | Daily Mail Online
- Mary Berry Foolproof Cooking, part one: Fruitcake loaves | Daily Mail Online
- Mary Berry Foolproof Cooking, part two: Boiled beef and carrots with mustard-parsley sauce | Daily Mail Online
- Mary Berry Foolproof Cooking, part two: Ginger semifreddo with poached pears | Daily Mail Online
Read the book and then get cooking. Food. Recipe.
Showing posts with label Butternut Squash. Show all posts
Showing posts with label Butternut Squash. Show all posts
Sunday, 30 October 2016
Monday, 15 August 2016
Roasted Butternut Squash Lasagna.
Roasted Butternut Squash Lasagna : Bay Area Bites:
Roasted Butternut Lasagna
Ingredients:
For the meat sauce:
2 thick slices applewood-smoked bacon, finely diced
1 yellow onion, finely diced
2 carrots, peeled and finely diced
1 lb ground pork shoulder
1 lb ground beef
1/2 cup milk
1 28oz + 1 14 oz can crushed tomatoes (6 in 1)
About 10 cremini mushrooms, chopped
2 cups red wine
Kosher salt and freshly ground black pepper
2 teaspoons dried oregano
For the roasted butternut:
1 medium butternut squash, peeled, seeded, and cut into 1/2-inch thick slices
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
Olive oil
Kosher salt and freshly ground black pepper
1/2 cup finely shredded Parmesan, plus more for sprinkling on top
1 cup crème fraiche
1 lb fresh mozzarella, thinly sliced
6 sheets no-boil lasagna noodles
Preparation:
1. To make the meat sauce, in a large Dutch oven, sauté the bacon over medium heat until crisp.
Remove with a slotted spoon to paper towels.
Add the onion, and sauté over medium-high heat until they start to brown, about 5 minutes.
Add the carrot and sauté just until tender.
Add the pork and beef, reduce the heat to low and sauté the meat just until it loses it’s pink color.
Season with plenty of salt and pepper, then stir in the milk.
Simmer gently until most of the milk is absorbed, about 15 minutes.
Add the tomatoes, mushrooms, red wine, and oregano.
Partially cover the pot and simmer over very low heat for about 1 1/2 to 2 hours or until thickened and delicious.
2. Meanwhile, roast the squash.
Preheat the oven to 400F/204C.
On a rimmed baking sheet, toss the butternut with the coriander, pepper flakes, a drizzle of olive oil, and salt and pepper to taste.
Roast the squash, turning occasionally, until tender and browned, about 40 minutes.
Chop the butternut squash into bite-sized pieces. (You might want to make double the recipe of the butternut squash, this is SO amazingly good.)
3. To put the lasagna together, decrease the oven temperature to 190C.
In a small bowl stir together the Parmesan and crème fraiche.
Lightly oil a square baking pan (about 10x10x3 inches).
Spread a big spoonful of meat sauce over the bottom of the pan.
Put a layer of lasagna noodles (2),
then a layer of meat sauce,
half of the butternut squash,
1/3 of the crème fraiche,
1/3 of the mozzarella,
a thin layer of meat sauce, and then another layer of lasagna noodles.
Repeat:
a layer of meat sauce,
the remaining butternut squash,
1/2 of the remaining crème fraiche,
1/2 of the remaining mozzarella,
a thin layer of meat sauce, and then a final layer of lasagna noodles.
Top with a thin layer of meat sauce, the remaining crème fraiche, and the remaining mozzarella.
Sprinkle with extra Parmesan and put in the oven.
4. Bake until bubbly and the pasta is tender, about 45 minutes.
If the cheese starts to brown too quickly, cover with foil.
If the lasagna bubbles over, put a baking sheet underneath.
Let the lasagna sit for at least 10 minutes before serving.
Dig in!
'via Blog this'
Roasted Butternut Lasagna
Ingredients:
For the meat sauce:
2 thick slices applewood-smoked bacon, finely diced
1 yellow onion, finely diced
2 carrots, peeled and finely diced
1 lb ground pork shoulder
1 lb ground beef
1/2 cup milk
1 28oz + 1 14 oz can crushed tomatoes (6 in 1)
About 10 cremini mushrooms, chopped
2 cups red wine
Kosher salt and freshly ground black pepper
2 teaspoons dried oregano
For the roasted butternut:
1 medium butternut squash, peeled, seeded, and cut into 1/2-inch thick slices
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
Olive oil
Kosher salt and freshly ground black pepper
1/2 cup finely shredded Parmesan, plus more for sprinkling on top
1 cup crème fraiche
1 lb fresh mozzarella, thinly sliced
6 sheets no-boil lasagna noodles
Preparation:
1. To make the meat sauce, in a large Dutch oven, sauté the bacon over medium heat until crisp.
Remove with a slotted spoon to paper towels.
Add the onion, and sauté over medium-high heat until they start to brown, about 5 minutes.
Add the carrot and sauté just until tender.
Add the pork and beef, reduce the heat to low and sauté the meat just until it loses it’s pink color.
Season with plenty of salt and pepper, then stir in the milk.
Simmer gently until most of the milk is absorbed, about 15 minutes.
Add the tomatoes, mushrooms, red wine, and oregano.
Partially cover the pot and simmer over very low heat for about 1 1/2 to 2 hours or until thickened and delicious.
2. Meanwhile, roast the squash.
Preheat the oven to 400F/204C.
On a rimmed baking sheet, toss the butternut with the coriander, pepper flakes, a drizzle of olive oil, and salt and pepper to taste.
Roast the squash, turning occasionally, until tender and browned, about 40 minutes.
Chop the butternut squash into bite-sized pieces. (You might want to make double the recipe of the butternut squash, this is SO amazingly good.)
3. To put the lasagna together, decrease the oven temperature to 190C.
In a small bowl stir together the Parmesan and crème fraiche.
Lightly oil a square baking pan (about 10x10x3 inches).
Spread a big spoonful of meat sauce over the bottom of the pan.
Put a layer of lasagna noodles (2),
then a layer of meat sauce,
half of the butternut squash,
1/3 of the crème fraiche,
1/3 of the mozzarella,
a thin layer of meat sauce, and then another layer of lasagna noodles.
Repeat:
a layer of meat sauce,
the remaining butternut squash,
1/2 of the remaining crème fraiche,
1/2 of the remaining mozzarella,
a thin layer of meat sauce, and then a final layer of lasagna noodles.
Top with a thin layer of meat sauce, the remaining crème fraiche, and the remaining mozzarella.
Sprinkle with extra Parmesan and put in the oven.
4. Bake until bubbly and the pasta is tender, about 45 minutes.
If the cheese starts to brown too quickly, cover with foil.
If the lasagna bubbles over, put a baking sheet underneath.
Let the lasagna sit for at least 10 minutes before serving.
Dig in!
'via Blog this'
Wednesday, 20 January 2016
Mung Bean and Butternut Squash Soup.
Mung Bean and Butternut Squash Stew Recipe on Food52
Author Notes: In Ayurveda, recipes for mung bean stew like this one are recommended for restoring the health of the digestive tract.
This soup takes advantage of nourishing homemade turkey stock as well as seasonally available butternut squash, but it is easily adapted to accommodate chicken or vegetable stock, as well as many other vegetables.
The Ingredient List:
1 cup split and hulled mung beans
1 tablespoon organic coconut oil or organic ghee (Indian clarified butter)
1 onion, peeled and diced
3 garlic cloves, peeled and minced
1 tablespoon fresh ginger, minced
1 Serrano or other hot chile pepper (seeded for a less spicy stew)
6 cups homemade turkey, chicken or vegetable stock or water
2 cups peeled, seeded and cubed butternut squash (or peeled and diced white or sweet potato)
1-2 large carrots, chopped
2 cups Swiss chard or collard greens, tough stems removed, and then chopped
2-3 teaspoons jaggery or brown sugar
2-3 teaspoons garam masala
1/2 teaspoon tumeric
1 can of organic unsweetened whole coconut milk- optional
1/2 teaspoon sea salt, or to taste (the amount of salt needed will depend on how salty your stock is)
Preparation Method:
Run cold water over mung beans in a colander. Drain and set aside.
Warm coconut oil or ghee in a large pot.
Add onion, garlic, ginger and chile pepper and saute until fragrant.
Add stock or water.
Add the mung beans and the squash, then add the rest of the vegetables and the spices.
Stir well to combine all the ingredients and bring to a boil.
Reduce heat to a simmer and cook for 45 minutes to 1 hour, stirring occasionally, and adding more liquid if it becomes too thick.
Remove from heat when everything is soft and cooked through.
Add optional coconut milk and stir well to combine and heat through.
Add salt, taste, and adjust seasonings before serving.
PS
Food52 Review: Everything about this hearty stew is comforting.
The texture is thick and creamy, the vegetables make it colorful, and the ginger and chile are very warming.
Above all, it's delicious.
What's great about this recipe is that it is very easy to prepare and holds up well in the fridge for a few days, so it's a great option to make ahead of time and know you have something healthful on hand in case of a busy day.
More from world_recipes:
- "Mung Bean And Butternut Squash Stew" Recipes
- How to Sprout Mung Beans: 9 Steps (with Pictures) - wikiHow
Author Notes: In Ayurveda, recipes for mung bean stew like this one are recommended for restoring the health of the digestive tract.
This soup takes advantage of nourishing homemade turkey stock as well as seasonally available butternut squash, but it is easily adapted to accommodate chicken or vegetable stock, as well as many other vegetables.
The Ingredient List:
1 cup split and hulled mung beans
1 tablespoon organic coconut oil or organic ghee (Indian clarified butter)
1 onion, peeled and diced
3 garlic cloves, peeled and minced
1 tablespoon fresh ginger, minced
1 Serrano or other hot chile pepper (seeded for a less spicy stew)
6 cups homemade turkey, chicken or vegetable stock or water
2 cups peeled, seeded and cubed butternut squash (or peeled and diced white or sweet potato)
1-2 large carrots, chopped
2 cups Swiss chard or collard greens, tough stems removed, and then chopped
2-3 teaspoons jaggery or brown sugar
2-3 teaspoons garam masala
1/2 teaspoon tumeric
1 can of organic unsweetened whole coconut milk- optional
1/2 teaspoon sea salt, or to taste (the amount of salt needed will depend on how salty your stock is)
Preparation Method:
Run cold water over mung beans in a colander. Drain and set aside.
Warm coconut oil or ghee in a large pot.
Add onion, garlic, ginger and chile pepper and saute until fragrant.
Add stock or water.
Add the mung beans and the squash, then add the rest of the vegetables and the spices.
Stir well to combine all the ingredients and bring to a boil.
Reduce heat to a simmer and cook for 45 minutes to 1 hour, stirring occasionally, and adding more liquid if it becomes too thick.
Remove from heat when everything is soft and cooked through.
Add optional coconut milk and stir well to combine and heat through.
Add salt, taste, and adjust seasonings before serving.
PS
Food52 Review: Everything about this hearty stew is comforting.
The texture is thick and creamy, the vegetables make it colorful, and the ginger and chile are very warming.
Above all, it's delicious.
What's great about this recipe is that it is very easy to prepare and holds up well in the fridge for a few days, so it's a great option to make ahead of time and know you have something healthful on hand in case of a busy day.
More from world_recipes:
- "Mung Bean And Butternut Squash Stew" Recipes
- How to Sprout Mung Beans: 9 Steps (with Pictures) - wikiHow
Tuesday, 1 December 2015
Gingered Butternut Squash with Farro and Mushrooms.
Farro salad with roasted veg (Insalata di farro con verdure al forno).
Farro is a grain similar to pearl barley.
Gingered Butternut Squash with Farro and Mushrooms | Prospect: The Pantry:
"One of my favorite ways to cook butternut squash is to cube it and cook it in what I call a shallow water boil (more than a braise but less than a potful), flavored with grated or minced ginger until just tender (mine took under 5 minutes).
I then remove the squash to drain, boil down the juices and pour them over the squash.
If I were serving this only as a side dish, I’d cut the squash in 2cm/¾-inch cubes.
Since I planned on serving it also with farro and mushrooms, I cut this squash into 1cm/-1/3 inch cubes, roughly the size of the quartered mushrooms.
Farro is a grain similar to pearl barley.
Gingered Butternut Squash with Farro and Mushrooms | Prospect: The Pantry:
"One of my favorite ways to cook butternut squash is to cube it and cook it in what I call a shallow water boil (more than a braise but less than a potful), flavored with grated or minced ginger until just tender (mine took under 5 minutes).
I then remove the squash to drain, boil down the juices and pour them over the squash.
If I were serving this only as a side dish, I’d cut the squash in 2cm/¾-inch cubes.
Since I planned on serving it also with farro and mushrooms, I cut this squash into 1cm/-1/3 inch cubes, roughly the size of the quartered mushrooms.
Tuesday, 15 September 2015
Red Kuri Squash Soup.
Red Kuri Squash Soup Recipe -Alice Waters | Food & Wine
INGREDIENTS
1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
1/2 medium onion, coarsely chopped
1 bay leaf
1 medium fennel bulb, cored and cut into thin wedges
1 tablespoon extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
1 tablespoon unsalted butter
Chopped toasted pecans and small marjoram leaves, for garnish
Preheat the oven to 190°C.
In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat.
Cover and simmer over low heat until the squash is tender, about 20 minutes.
Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil.
Season with salt and pepper and toss well.
Roast for about 25 minutes, until the fennel is tender and starting to brown.
Discard the bay leaf from the soup.
Working in batches, puree the soup in a blender.
Return the soup to the saucepan and warm over low heat.
Stir in the butter and season the soup with salt and pepper.
Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.
MAKE AHEAD
The soup can be refrigerated overnight.
Reheat gently.
More: -Roasted Kabocha Squash Soup Recipe | SimplyRecipes.com
INGREDIENTS
1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
1/2 medium onion, coarsely chopped
1 bay leaf
1 medium fennel bulb, cored and cut into thin wedges
1 tablespoon extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
1 tablespoon unsalted butter
Chopped toasted pecans and small marjoram leaves, for garnish
Preheat the oven to 190°C.
In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat.
Cover and simmer over low heat until the squash is tender, about 20 minutes.
Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil.
Season with salt and pepper and toss well.
Roast for about 25 minutes, until the fennel is tender and starting to brown.
Discard the bay leaf from the soup.
Working in batches, puree the soup in a blender.
Return the soup to the saucepan and warm over low heat.
Stir in the butter and season the soup with salt and pepper.
Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.
MAKE AHEAD
The soup can be refrigerated overnight.
Reheat gently.
More: -Roasted Kabocha Squash Soup Recipe | SimplyRecipes.com
Thursday, 11 June 2015
Nigel Slater soup. Beef cheek and butternut .
BBC - Food - Recipes : Beef cheek and butternut broth in sourdough:
Ingredients
1 litres boiling water
25g dried porcini mushrooms
2 tbsp olive oil
400g beef cheek
1 large onion, roughly chopped
1/2 butternut squash, peeled, de-seeded, cut into 5cm chunks
125g orzo pasta
3 tbsp chopped fresh parsley leaves, to serve
1 large round sourdough loaf (the largest you can find) (optional)
Preparation method
Pour the boiling water into a large bowl and add the porcini mushrooms.
Set aside to infuse for 20 minutes.
Meanwhile, heat the oil in a frying pan over a medium heat.
Brown the beef cheek on all sides for 3-4 minutes, then transfer to a large lidded casserole.
Add the onions to the frying pan and fry for 4-5 minutes, or until softened and just golden-brown.
Transfer to the casserole.
Repeat the process with the butternut squash.
Pour the porcini liquid and the mushrooms into the casserole and bring to the boil.
Reduce the heat until the mixture is simmering.
Half-cover the casserole with the lid, then simmer gently for 3 hours, stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly.
After 3 hours, tip the orzo into the casserole and continue to cook for a further 10 minutes, or until tender.
Meanwhile, slice the top off the sourdough loaf and hollow out the inside.
Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish.
Photo from the site of Nigel Slater.
'via Blog this'
Ingredients
1 litres boiling water
25g dried porcini mushrooms
2 tbsp olive oil
400g beef cheek
1 large onion, roughly chopped
1/2 butternut squash, peeled, de-seeded, cut into 5cm chunks
125g orzo pasta
3 tbsp chopped fresh parsley leaves, to serve
1 large round sourdough loaf (the largest you can find) (optional)
Preparation method
Pour the boiling water into a large bowl and add the porcini mushrooms.
Set aside to infuse for 20 minutes.
Meanwhile, heat the oil in a frying pan over a medium heat.
Brown the beef cheek on all sides for 3-4 minutes, then transfer to a large lidded casserole.
Add the onions to the frying pan and fry for 4-5 minutes, or until softened and just golden-brown.
Transfer to the casserole.
Repeat the process with the butternut squash.
Pour the porcini liquid and the mushrooms into the casserole and bring to the boil.
Reduce the heat until the mixture is simmering.
Half-cover the casserole with the lid, then simmer gently for 3 hours, stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly.
After 3 hours, tip the orzo into the casserole and continue to cook for a further 10 minutes, or until tender.
Meanwhile, slice the top off the sourdough loaf and hollow out the inside.
Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish.
Photo from the site of Nigel Slater.
'via Blog this'
Monday, 1 June 2015
Butternut Squash, Apple Soup.
Serves 4
1/2 butternut squash - peeled, seeded and chopped
1 tart apples, such as Granny Smith, peeled, cored and chopped
- squash and apple ratio should be 3:1
1 shallot; chopped
1 carrots; chopped
1 sticks celery; chopped
1 leek - Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
1 glove of garlic - not a whole bulb of garlic, just a piece!
4 cups chicken stock
1/6 teaspoon ground nutmeg
1/8 teaspoon red pepper flakes; or more to taste
Worcestershire sauce - optional - to taste
- Heat a large thick-bottomed pot on medium-high heat.
Melt the butter in the pot and let it foam up and recede.
Add the leek, shallot, carrot, garlic and celery and sauté for 5 minutes.
Lower the heat if the vegetables begin to brown.
- Add the butternut squash, apple and stock.
Bring to boil.
Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
- Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender
- Add pinches of nutmeg and cayenne
- Add Worcestershire sauce
Add salt and pepper to taste.
Garnish with chopped fresh parsley or chives.
'via Blog this'
Sunday, 2 November 2014
Spiced Squash.
Serves 2
There is no oil in this recipe. The squash is so soft and satisfying that nothing more is required for richness.
Ingredients:
-1 pound peeled and cubed Gold Nugget squash (or butternut, or pumpkin)
-1 cup water
-2 ounces brown sugar
-1 fresh lime leaf (or 1 dried Persian lime, or a piece of lime zest 2 inches long)
-1 tablespoon lime juice
-Large pinch ground cumin (less than 1/4 teaspoon)
-1/4 teaspoon ground sumac
-Salt
-Pepper
In a saucepan that can accommodate the squash in a single layer, bring the squash, sugar, and water to a boil, with the lime or lemon leaf. Lower the heat and continue cooking very sedately for from 20 to 30 minutes, or until the water has almost evaporated. Shake the pan gently every now and then to prevent the squash from sticking to the bottom.
When the liquid starts to turn syrupy, add the lime juice, the large pinch of cumin, and the sumac. Shake the pan gently again and tilt to spoon the juices over the squash pieces. Season with salt and pepper, and taste. Cook some more until all the liquid disappears, taking care not to scorch.
Transfer the squash to a serving dish (use a spatula, so the squash is not...squashed— it is very soft). Eat at once.
There is no oil in this recipe. The squash is so soft and satisfying that nothing more is required for richness.
Ingredients:
-1 pound peeled and cubed Gold Nugget squash (or butternut, or pumpkin)
-1 cup water
-2 ounces brown sugar
-1 fresh lime leaf (or 1 dried Persian lime, or a piece of lime zest 2 inches long)
-1 tablespoon lime juice
-Large pinch ground cumin (less than 1/4 teaspoon)
-1/4 teaspoon ground sumac
-Salt
-Pepper
In a saucepan that can accommodate the squash in a single layer, bring the squash, sugar, and water to a boil, with the lime or lemon leaf. Lower the heat and continue cooking very sedately for from 20 to 30 minutes, or until the water has almost evaporated. Shake the pan gently every now and then to prevent the squash from sticking to the bottom.
When the liquid starts to turn syrupy, add the lime juice, the large pinch of cumin, and the sumac. Shake the pan gently again and tilt to spoon the juices over the squash pieces. Season with salt and pepper, and taste. Cook some more until all the liquid disappears, taking care not to scorch.
Transfer the squash to a serving dish (use a spatula, so the squash is not...squashed— it is very soft). Eat at once.
Saturday, 22 March 2014
Roasted Butternut Squash Salad.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Ingredients
1 butternut squash (600 g), peeled and diced (2 cm)
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
150 g baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Preheat the oven to 200C.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss.
Roast the squash for 15 to 20 minutes, turning once, until tender.
Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine in a small saucepan and bring to a boil over medium-high heat:
- the apple cider,
- vinegar, and
- shallots
Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.
Off the heat, whisk in
- the mustard,
- 1/2 cup olive oil,
- 1 teaspoon salt, and
- 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan.
Spoon just enough vinaigrette over the salad to moisten and toss well.
Sprinkle with salt and pepper and serve immediately.
From here.
Ingredients
1 butternut squash (600 g), peeled and diced (2 cm)
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
150 g baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Preheat the oven to 200C.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss.
Roast the squash for 15 to 20 minutes, turning once, until tender.
Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine in a small saucepan and bring to a boil over medium-high heat:
- the apple cider,
- vinegar, and
- shallots
Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.
Off the heat, whisk in
- the mustard,
- 1/2 cup olive oil,
- 1 teaspoon salt, and
- 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan.
Spoon just enough vinaigrette over the salad to moisten and toss well.
Sprinkle with salt and pepper and serve immediately.
From here.
Sunday, 12 May 2013
Острая ореховая тыква с черными бобами.
Ореховая тыква -(Butternut squash) и черные бобы с острыми перцами (смесь в хлопьях)- crushed chili flakes.
Калории 214,1
4 порции (Размер 1 порции-325 г)
1 столовые ложки оливкового масла
1 ореховая тыква, очищенная и нарезанная
1 луковица, нарезанная кубиками
4 зубчика чеснока, измельчить
щепоть crushed chili flakes
1 столовая ложка молотого тмина
щепоть соли
1 чашка овощного бульона (1 чашка = 240 мл)
1 банка черных бобов, промыть
1/2 банки помидоров
4 чайные ложки сока лайма
½ чашки нарезанной кинзой
Калории 214,1
4 порции (Размер 1 порции-325 г)
1 столовые ложки оливкового масла
1 ореховая тыква, очищенная и нарезанная
1 луковица, нарезанная кубиками
4 зубчика чеснока, измельчить
щепоть crushed chili flakes
1 столовая ложка молотого тмина
щепоть соли
1 чашка овощного бульона (1 чашка = 240 мл)
1 банка черных бобов, промыть
1/2 банки помидоров
4 чайные ложки сока лайма
½ чашки нарезанной кинзой
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