Superb Sweet and Sour Squash

February 19, 2008

(adapted from Jamie Oliver’s Cook with Jamie)

This dish makes a lovely side to roasted chicken and fish or a delicious starter served with fresh mozzarella.

Serves 4

1 butternut squash
4 Tbls. good olive oil, plus a little more for frying
1 Tbls. coriander seeds, crushed
1 tsp. red pepper flakes, or more if you like it hot
1 red onion, peeled and finely sliced
Sea salt
Freshly ground black pepper
3 cloves garlic, peeled and roughly chopped
4 sprigs of fresh thyme, leaves picked
1/2 c. raisins
1/2 c. fresh-leaf parsley, chopped
1/2 c. pinenuts
1 Tbls. white wine vinegar
2 Tbls. balsamic vinegar
1 Tbls. sugar

Peel, halve and de-seed squash. Cut into finger-size pieces. In a large stock pot heat 2 Tbls. olive oil. Add squash, coriander seeds, red pepper flakes, onion and about 1/2 c. of water. Put a lid on the pan. Cook on medium-low heat for about 10 minutes. The water will cook away and everything in the pan will soften. Using a slotted spoon,remove squash-onion mix from pan.

In a saute pan, heat 2 Tbls. olive oil. Add squash mixture, chopped garlic, thyme leaves, a good pinch of salt and freshly ground pepper. Fry on medium heat until squash begins to turn a golden color. Add the raisins and pinenuts. Fry for another minute. Add two types of vinegar and sugar. Fry for a couple more minutes. Turn off heat and stir in the parsley. Taste. Add salt if needed.

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{ 2 comments… read them below or add one }

bettinastern February 21, 2008 at 6:35 am

thanks for the note. we have amended the recipe to clarify. the squash cooks with the water for about 10 minutes, just to soften. then, it is removed from the stock pan and added to the saute pan for frying. if the squash has softened and the water has not all evaporated, remove the squash with a slotted spoon. also, it is important to cut the squash lengthwise in finger like pieces. if it is cut in large chunks it may take a bit longer to cook. let us know how it works.

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