Birgit's Food Fetish and Recipe Blog

First, these recipes are largely family recipes. I will try to attribute sources as much as possible, though some have been altered a bit from the original. Second, please excuse weird grammer and spelling. If I tried to edit everything I post, I'd never post anything. Third, some of my comments aren't for the faint of heart, since I can get kind of technical and biological about cooking and some of the ingredients. So, read at your own risk!

Sunday, January 27, 2013

Amazing squash recipe!

I happened to see this in a Concord Monitor article when visiting Uncle Donald this past week.  He let me bring it home and I tried it today.  Yum!  I also read about the book "Fat Chance" in the same article, and have already purchased and finished it.  Pretty good book, though I've read even more amazing ones over the past couple of years.

Spice Winter Squash and Plantains (or Bananas)

4 tablespoons oil
2 bananas or ripe plantains (suspect plantains will be less mushy)
1 pound butternut squash cut into 1 inch cubes 
1 medium onion, peeled and finely chopped
3 cloves garlic, peeled and minced
2 teaspoons ground cumin
1 teaspoon ground coriander
2 tablespoons Sriracha
1 tablespoon cider vinegar (I used pomegranate vinegar this time)
1 teaspoon salt
1/2 to 1 cup water
1 small bunch fresh cilantro (optional)

Heat the oil in a medium to large skillet.  While it's heating, peel the plantains (or bananas) and cut into 1/2 inch thick disks, placing immediately into the skillet to brown on both sides.  Remove to a paper towel to drain.  Put the squash in the skillet and brown on all sides, then remove them from the pan and set asides as well.  Add onion for a few minutes and saute, then add garlic and continue cooking until the onions start browning.   Add spices, Sriracha and vinegar to the onion and garlic and stir.  Add back the plantains and squash and stir.  Add 1/2 to 1 cup of water to moisten the mixture and stir in the cilantro if you're going to add that as well.  Cover the skillet with a lid, reduce heat to low and cook, stirring occasionally and adding a little more water as needed, until squash is soft.

Serves 8 portions, about 1/2 cup in size.

This is pretty spicy.  You can always cut back on the Sriracha if you want, or use any other chili pepper you have available.  I've got two plantains ripening and will definitely make this again when they're ready!  I think I'll also bring a toned down version to the next Thanksgiving dinner I attend.  It'll separate the men and women from the sissies! 

0 Comments:

Post a Comment

<< Home