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Sunday, November 30, 2008

Sautéed Squash Side

(photos by Karen)

These gorgeous squash were grown by Kelly Ditz, recent MESA Honorable Mention Award winner and amazing produce grower. To buy directly next Autumn, contact Kelly at: (204)772-5486 for his full produce list. He also provides much of the vegetables for Elkhorn Resort and Spa.

Sautéed Squash with Pear

1 small squash or pumpkin (size of a small cabbage)- NOT Spaghetti Squash
1 ripe pear
1 tbs. butter
drizzle olive oil
freshly grated nutmeg
1 oz Frangelico
salt and pepper

Cut squash in half and scoop out seeds. Save seeds on paper towel to dry for planting in Spring. I used a small version of the bumpy salmon coloured squash in the top photo.

Cut seeded squash into four pieces to make peeling easier. Peel and slice into wedges. Heat a sauté pan to medium heat. Melt butter with a drizzle of olive oil. Place squash slices in pan and slowly cook for ~20 minutes or until soft and beginning to brown on both sides. Add chopped pear, salt and pepper. Turn heat to medium high after pear has softened and add the Frangelico. Allow the liquid to cook down a bit.

Can be prepared in advance and warmed up. A nice side dish for a wide range of holiday feasting.


1 comment:

Nate-n-Annie said...

I would roast the seeds and eat them!

Never thought of sauteeing squash with pear before. Neat recipe!