Saturday, October 08, 2011
This Saturday on the Weekend Morning Show - Sautéed Squash with Pear and Stuffed Fresh Figs
(photo by Karen)
This morning on CBC's Weekend Morning Show with host Kerän Sanders, I had the pleasure of presenting the following two dishes as ideas for your Thanksgiving and holiday cooking.
1. 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.
2. Stuffed Grilled Figs
1 lb fresh figs
To make the Balsamic Reduction:
Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.
To make the stuffed figs:
While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.
Enjoy and Happy Thanksgiving!