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Tuesday, November 10, 2015

Great Fall Recipe!!!!

This is one of my Favorite recipes for the Fall and Thanksgiving! These squash are fresh and in season and just right for harvest time!!! I have seen the butternut squash in several stores in peeled and diced form - a real labor saver!!!!

Fall Squash Sauté


Ingredients:                                                        Amounts:
Butternut Squash                                               1 Each Peeled, Seeded - 1 Inch Dice
Acorn Squash                                                    1 Each Peeled and Seeded - 1 Inch Dice
Spaghetti Squash                                               1 Each Seeded
Unsalted Butter                                                  4Tbs
Tony’s Creole Seasoning                                   1Tbs
Coarse Ground Black Pepper                            2tsp
Coarse Chopped Fresh Thyme                         1Tbs

Method:
Prep butternut and acorn squash by splitting them in half and removing the seeds. Next peel them and chop them into a 1 inch dice. Blanch the squash in boiling water for 2 minutes. Remove and shock them in ice water. This will stop the cooking process. Once squash is cooled, reserve squash for later use. Next split the spaghetti squash and remove seeds. Blanch in boiling water for 2 - 3 minutes until the meat is tender. Remove and allow the squash to cool and drain until room temperature. The meat will continue to steam. Once cool enough to handle use the tines of a fork to remove the meat. It will look like little strands, reserve.
In sauté pan melt butter add the butternut and acorn squash cook over medium heat. Allow this to cook until the squash start to brown. Next toss in the spaghetti squash season with Tony’s, black pepper and fresh thyme. Allow this to cook for an additional 1 - 2 minutes. Plate and enjoy!