| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Side dish, Vegetables, Holiday, Casseroles |
8 |
Servings |
INGREDIENTS
|
|
-ELAINE RADIS BGMB90B |
| 2 |
lb |
Butternut squash; peeled, seeded and cut into 1 1/2" chunks |
| 2 |
tb |
Olive oil |
|
|
Kosher salt; and freshly |
|
|
Ground pepper; to taste |
| 1/2 |
c |
Red wine vinegar |
| 1/4 |
c |
Clover honey |
| 2 |
cl |
Garlic; finely chopped |
| 2 |
sm |
Dried red chilies |
| 1/2 |
ts |
Coriander seed |
| 1/2 |
ts |
Fennel seed |
INSTRUCTIONS
Stan Frankenthaler, is a chef at Caffe Gianni, in downtown Boston. This
dish is equally good hot or at room temperature.
Set the oven at 425 degrees. In a large bowl, toss the butternut squash
with the olive oil and salt and pepper. Place the mixture in a large heavy
duty baking sheet and bake in the preheated oven for 10 to 20 minutes or
until soft but still holding its shape.
While the squash is baking, place the red wine vinegar, hone and garlic in
a small sauce pan. In a grinder or using a mortal and pestle, grind the
chilies, coriander seed and fennel seed together and add to the saucepan.
Bring the mixture to a boil and reduce to 1/2 cup. Taste to make sure the
glaze is a little more tangy then sweet and adjust seasonings if necessary.
When the squash is cooked, remove from the oven and place in a decorative
bowl. Toss with the glaze, adjusting the salt and pepper if needed.
Source: THE BOSTON GLOBE; November, 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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