We eat a lot of vegetables.
This time of year we eat a lot of winter squashes – which aren’t quite as easy to turn into a salad or first course as, say, tomatoes….
But I try.
This was a great first course.
It would also work well as a vegetable side dish, but I would use fewer pecans and shallots in proportion to the butternut squash.
Butternut Squash, Pecans and Shallots
Total time: 25 minutes
- 1 1/2 cups butternut squash, cut into bite-size chunks
- 1/3 cup (1.5oz, 45gr) pecans
- 3 large shallots, sliced
- 1 tbs butter
- 1 tbs maple syrup
- 1 tsp Balsamic vinegar
- 1 tsp Dijon-style mustard
- 1/4 tsp paprika
- Heat butter in a medium skillet.
- Add butternut squash, shallots and sauté until tender and starting to brown, 10 – 12 minutes.
- Add pecans and sauté 5 minutes longer.
- Add remaining ingredients and stir well to combine.
- Divide onto 2 plates and serve.
It turned cold here this week.We had our first frost a few nights ago which helped get rid of the last of the leaves.
A few days earlier, on a brilliantly clear day, I caught the setting sun on our wisteria-covered evergreen.
It turns a beautiful golden color in the fall. The only complaint I have is that at least half of the leaves end up in the house, as the dogs like to lay in them.
This is what it looks like in the spring, when the wisteria is blooming:
It’s just ugly in the winter when all one can see is the deformed evergreen…..
After the frost the leaves have all fallen and are in my potager, hopefully, to decompose before spring.
That’s it for this week. We are taking a wee vacances.
For some unknown reason, as long as we have traveled and lived in Europe we have never been to Lyon.
That is about to change.
We are going to the Fêtes des Lumières or Festival of Lights.
We’re going a few days early so we can explore the city before the fun begins.
Since Lyon is considered to be the culinary capital of France we might have a few good meals as well.
And maybe some nice wine…..
The girls are going to the kennel.
I haven’t told them yet.