My search for butternut squash recipes continues.
A few weeks ago an email came across my screen that caught my interest.
To be honest, I get so many, and most are not worth the effort to hit the delete button…
I tucked it away, without reading, of course, to make another day.
The day came.
I found the recipe, grabbed a pen to jot down notes and actually read it.
First, it fed 12.
As a main course.
Turns out it was in the 'Vegetarian Epicure' section of an email from 'Food and Wine' magazine (or would that be 'e-zine'?).
Now, we like our vegetables and all, still, the recipe would have to be paired down just a bit.
I read further.
It took six hours to make.
I'm happy to make something that takes six hours if it's 20 minutes of prep time and six hours in the oven….
It was 45 minutes of prep for the squash, then chilling time, then 45 minutes for the polenta, then resting time, then something else, and something else, then, finally, an hour of baking time then more resting time.
I wanted to rest.
I was exhausted just reading about it.
The flavors sounded interesting, the combination was intriguing….
And I had promised mon mari something new and terribly fabulous (from 'Food and Wine') for dinner.
Let's just say that this was inspired by a recipe from Food and Wine…..
We can also say that it was delicious.
10oz (300gr) butternut squash, peeled and cubed
1 – 2 cups chicken stock, enough to cover squash when cooking
1/4 cup polenta, quick-cooking
1 onion, chopped
1/3 cup walnut halves, roughly chopped
12 – 15 sage leaves, crumbled if dry, chopped if fresh
2 tsp olive oil
1/2 cup shredded Gruyère cheese
1/4 cup Parmesan cheese
Simmer squash in chicken stock until very tender, about 20 minutes. Drain, reserving stock.
Cook polenta in 1 cup of the reserved stock / cooking liquid until done, stirring constantly.
Sauté onion in olive oil until just starting to get tender. Add walnuts and sauté together until both start to brown. Add sage and sauté a few minutes longer.
Lightly mash the squash, leaving it chunky. Combine everything but the Parmesan and spoon into a baking dish. Sprinkle Parmesan over the top and bake, 400F (200C) 20 minutes, or until starting to brown.
My version took an hour, from peeling to eating.
They roasted the squash, whole, then cooled, peeled, seeded and chopped it.
They used pine nuts instead of walnuts, toasted in a dry skillet. I have three walnut trees.
They used real, slow-cooking polenta.
There were other differences….
Their's was probably wonderful.
So was mine.