Side dishes.
Sometimes they can be such a bother.
And boring.
Don’t want to steam asparagus AGAIN?
Tired of the same old potato routine ?
Do you like garlic and shallots and red bell peppers ?
Don’t mind a bit of jalapeno?
Is fresh ginger a favorite?
Ready for the bright taste of fresh basil and a blast of lime?
Hmmmm?
Got it.
Butternut Squash with Ginger, Two Peppers and Fresh Basil
Adapted from The Splendid Table’s How to Eat Supper
1 large butternut squash, cut in half. Peel one half and refrigerate the other.
Coarse salt
A couple of good swirls extra virgin olive oil
A large knob of fresh ginger, peeled and sliced and then the slices cut into matchsticks
1 large spoonful garlic confit, smashed (or just a few fat garlic cloves, sliced)
2 shallots, peeled and chopped
½ large red bell pepper, sliced thin
½ large jalapeno, seeded and sliced thin
2 scallions, sliced on diagonal
Freshly ground black pepper
Juice of 1 lime
About ½ cup chopped fresh basil
Bring a large pot of water to boil. Cut the peeled squash half in half again and slice ¼ inch pieces.
Add to the boiling water and cook at the boil for 10 minutes.
Drain.
In a large skillet over medium high heat add a couple of good swirls of extra virgin olive oil. When oil is wavy , add the ginger, garlic, peppers, scallions, shallots and season with the coarse salt and grind some black pepper in. Cook for a few minutes, stirring. Cover skillet and turn heat down to medium and cook for between 5-8 minutes.
Add the fresh basil and cook for just a bit. Remove from heat, season and squeeze the lime juice over and serve.
Serves 2 generously.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Two Years Ago on Feeding Groom
Sunday, March 7, 2010
Butternut Squash with Fresh Ginger, Two Peppers and Fresh Basil
Saturday, November 14, 2009
Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped Pancetta
The pig and the butternut squash.
A match made in heaven, that’s what it is.
Butternut squash roasting with garlic, rosemary, coriander in the oven.
Pancetta crisping , pork chops sautéing.
So easy to do.
A great weeknight supper.
A grand candlelight dinner at home for two.
Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped Pancetta
With kudos to Jamie Oliver and Blue Kitchen
Preheat oven to 400.
Spray baking sheet with Pam.
1 large butternut squash, sliced in half lengthwise, peeled, seeds removed, sliced in half, then lengthwise again to make half moons
1 large tbsp coriander seed, crushed in mortar and pestle
Coarse salt and freshly ground black pepper
2 long red dried chiles
8 garlic cloves, smushed
Several sprigs rosemary, stripped
Extra virgin olive oil
Spread butternut squash over baking pan sprinkle with the crushed coriander. Add the rosemary sprigs, add the peppers, add the garlic drizzle with olive oil season well bake 30 minutes.
3 ounces pancetta, chopped
2 large boneless pork chops
Extra virgin olive oil
Coarse salt and freshly ground black pepper
Fresh Italian parsley, chopped
In a large cast iron skillet, heat a couple of good swirls of extra virgin olive oil. When oil is wavy add the chopped pancetta and cook about five minutes or so over medium high heat until crispy. Turn heat down a bit, so the oil doesn’t smoke and add the pork chops. Cover and let cook 5 minutes. Don’t disturb them.
Turn them over and cover and cook 5 more minutes. They’ll get a nice crust on them this way.
Remove from heat, let sit for a couple of minutes.
Plate the squash first, add the porkers on top of the squash and sprinkle with the cooked pancetta and chopped Italian parsley.
Serves 2 very happy peoples with leftovers for the lunch.
Click here for a printable recipe!
One Year Ago on Feeding Groom
