Wednesday, September 22, 2010

This Week's Share-more arugula and winter squash

This week's share once again features winter squash (the last week for a while) and arugula. Nikki has provided a great simple recipe for the winter squash and if all those bags of arugula are piling up in your refrigerator--I have a solution--Pesto! Click here for a simple arugula pesto recipe that pairs perfectly with salmon. What could be more delicious of a meal of baked salmon with arugula pesto, roasted potatoes, and green beans.

Now for Nikki's simple but delicious squash recipe:

Roasted Maple Rosemary Squash

The squash has been fantastic this year! I don't like to mess with it too much. Just a few ingredients to enhance its tremendous flavor. I am also a huge fan of roasting squash. I roast it before I do anything to it, whether I puree it, chop it up to add to a dish, or blend it into a soup. I hope you enjoy this simple recipe for roasted squash as much as we did. I served this along side roasted chicken and green beans with shallots and applewood smoked bacon. Delicious!


2 medium-large, orange-fleshed winter squash (acorn, ambercup, carnival, or gold nugget will all work, as well as other varieties), halved and seeded
4 pats of butter (about 1/2 Tbsp or so)
4 Tbsp pure maple syrup
2 Tbsp fresh, chopped rosemary leaves
Sea salt
Fresh ground pepper


Preheat oven to 400.
Roast squash until just tender and pierce-able.
Pierce the squash in several places with a fork.
Top each half with a pat of butter, a Tbsp of maple syrup, a sprinkling of rosemary, and a pinch of sea salt and pepper.
Return to the oven and roast until golden and caramelized.
Allow to cool slightly, halve or quarter (depending on the size of your squash or the appetite of the folks who will be eating it ;-)), and serve (make sure to pour some of the sauce that spilled onto the pan back on top of each serving).


P.S. The squash we used from Inverbrook (the orange-fleshed, orange-skinned variety from last week's share) had a skin that was completely edible after roasting. Some folks in my family still decided to scrape the flesh from the skin and leave the skin behind. I ate every last bit of skin and flesh. So good.

No comments: