This squash dish is pretty easy. I heated olive oil in a casserole type pan and added squash, cut into roughly finger-sized pieces, bashed-up coriander seeds and chilli, sliced red onion and water, and simmered with a lid on for about 10 minutes before removing the lid. When the liquid had cooked off, I added salt and pepper, chopped garlic and thyme, and fried slowly until the vegetables turned lightly golden. At this stage I added raisins, parsley stalks and pinenuts, and fried for a minute before adding balsamic and white wine vinegar and a pinch of sugar. I fried for 3 or 4 more minutes while the sugar glazed and the vinegar cooked away, before stirring through some parsley leaves.
I knew I would like this even before I cooked it, because I love all the ingredients (particularly squash and pinenuts). I did, unsurprisingly, like it a lot. The colours are great and it is an interesting dish, with contrasting flavours and textures, that works fantastically well. I made it as a side dish for poached smoked fish, which worked well - check out the colours on the plate - orange and green - fabby. I think this was probably a pretty healthy dinner, all told - poached fish; vegetables with no hint of fat: an easy and tasty way to feel a bit virtuous.
4 comments:
I find I keep clicking over here now, thinking to myself, 'oooh, I'll just find out what Kathryn had for dinner tonight....' I love the sound of this, but what a shame (for me at least) that it uses sugar! Could I leave it out?
Hi Litlove
I am sure you could! I hardly put any sugar in mine (it said a pinch!). If you do that, then use less vinegar, I'd say (i.e. just use a teensy bit).
Kathryn
Kathryn, I love squash! I could make this for my husband for thanksgiving! He prefers squash to pumpkin anyway. And it's easier to prepare!
Hi Kathryn. I plan to try this recipe, as with you I love all the ingredients. However, Jamie says to preheat the oven to 200C although he doesn't seem to use it and nor do you. A typo perhaps?
Confused, Dublin.
Post a Comment