Thursday, December 4, 2008

Pan Roasted Butternut Squash

I love pan roasting on my cast iron pan. I used portobello mushrooms but other mushrooms can be substituted and since mushrooms are like sponges with liquid, I like to pre-toss the sliced mushrooms with olive oil and some balsamic vinegar diluted with equal part water, seasoned with salt and freshly ground black pepper. If the pan looks like it's getting dry, lower the heat and/or add about 1/4 cup water.

Only the neck portion of the squash was used in this recipe, see the December 1st post for Butternut Squash Soup. I don't normally buy premade food but the duck leg confit caught my eye at the store recently and so I heated that up to serve with the squash. It's actually a pretty good product with a cherry sauce drizzle over the whole thing. Yummy.

Pan Roasted Butternut Squash Recipe:
1 yellow onions, sliced thick
4 portobello mushrooms, destemmed and cleaned. Slice thick and toss with drizzle of olive oil, salt, freshly ground pepper, 2 T balsamic vinegar and 2 T water or orange juice
4 cloves garlic, sliced thin
5 cups diced butternut squash
1 roasted red pepper, skinned and sliced
2 T chopped fresh rosemary
1/2 cup crumbled danish blue cheese
1 cups toasted walnuts, large dice
In a hot heavy bottomed saute pan, cast iron if available, drizzle with olive oil and cook onions for 10 minutes moderating the heat to a low medium.
Season with salt and pepper.
When onions are beginning to caramelize, add pre-dressed mushrooms, adding more oil to pan if very dry.
Stir every once in awhile and cook the mushrooms until they are soft.
Add sliced garlic and stir for 2 minutes.
Remove ingredients from pan and give the pan a quick wipe.
Add olive oil and toss in diced butternut squash, season with salt and pepper and cook stirring occassionally.
When they are about 1/2 way cooked, return the onions and mushrooms to the pan and add the peppers and walnuts.
Toss and cover tightly to steam. If the pan looks dry and no steam is being form, add a touch or water.
Cook covered until the squash pieces are fork tender.
Add chopped fresh rosemary and crumbled bleu cheese.

1 comment:

Dan said...

We get butternut squash fairly often from our bi-weekly hookup. We are getting it tomorrow in fact... I'm going to try this dish! Thanks Chef Polly!