Thursday, September 9, 2010

Southwestern Butternut Squash Saute

This recipe has completely restored my love of Fast, Fresh, and Green after mild disappointment with Dark and Crispy Pan-Fried Potatoes. This week I am fully embracing all the incredible produce of fall-apples, squash, sweet potatoes-I just can't get enough! While I'm happy to enjoy roasted squash with a bit of butter and brown sugar, this recipe takes it to another level. The savory chili powder and cumin are contrasted by the sweet maple syrup, and the creaminess of the goat cheese brings it the whole dish together into something that is rich, but not at all heavy. This was still delicious reheated the next day for lunch and is sure to make an appearance on our dinner plates again soon.

Southwestern Butternut Squash Saute
from Fast, Fresh, and Green by Susie Middleton
serves 4

2 T. extra-virgin olive oil
1 lb. butternut squash, cut into 1/2-inch dice (about 4 cups)
1 medium-large yellow onion, cut into 1/2-inch dice
1 t. kosher salt
1 T. unsalted butter
1/4 t. ground coriander
1/4 t. ground cumin
1/8 t. chipotle chile powder
2 t. pure maple syrup
1 t. fresh lime juice
2 T. chopped fresh cilantro
1 oz. crumbled fresh goat cheese
2 T. toasted pepitas (Mexican pumpkin seeds)

1. In a large (12-inch) nonstick skillet, heat the olive oil over medium heat. Add the squash, onion, and 3/4 teaspoon of the salt. Toss thoroughly to coat. Cook, stirring frequently with a silicone spatula only occasionally at first, and then more frequently as the vegetables begin to brown, until the squash is tender and lightly browned and the onion is well browned, 20 to 22 minutes. Remove the pan from heat.

2. In a small saucepan, melt the butter over very low heat. Add the coriander, cumin, chile powder, and the remaining 1/4 teaspoon salt, and cook, stirring, for a minute or two to soften the spices. Add the maple syrup, simmer for 15 to 30 seconds, and remove from the heat. Stir in the lime juice.

3. Drizzle the butter mixture over the squash and stir thoroughly but gently with a silicone spatula to incorporate. Add the cilantro and fold it in gently. Transfer the squash to a small serving platter and sprinkle with the goat cheese (if using) and the pepitas. Let sit for a few minutes for the goat cheese to soften a bit and for the flavors to marry. Serve warm.

1 comment:

  1. Great recipe! I'm making this tonight! I have a southwestern squash on my blog I was going to make but thought I'd try something else. This is perfect! I'll link back to you when I post it on my blog, thanks!