Squash Two Ways

Squash Two Ways

Grilled Butternut Squash with Walnuts and Sage — Serves 4
1 large Butternut Squash, peeled and cut into 1/2-inch medallions
1/4 cup Extra Virgin Olive Oil
1 TBS Garlic, minced
2 TBS Walnuts, finely chopped
1 TBS fresh Sage, finely julienned
Salt and Pepper to taste

Sauté Garlic in 2 TBS Olive Oil. When translucent, add Walnuts. Lightly brown ingredients. Add Sage and wilt, then set aside. Take remainder of Olive Oil and pour over slices of Butternut. Season with Salt and Pepper. On medium hot grill, cook medallions of Squash for approximatwly 5 minutes per side. (Get nce grill marks.) Place on tray, drizzle with Walnut-Sage-Garlic mixture and serve.

Spaghetti Squash — serves 4
1 Spaghetti Squash
1 TBS Extra Virgin Olive Oil
Salt & Pepper to taste

Preheat oven to 400°F. Slice squash in half and remove seeds. Place on baking sheet, brush with olive oil and turn flesh side down. Bake for 40 minutes. Remove from oven and let stand for 10 minutes so it cools slightly. Scrape squash with fork to loosen long strands of flesh into “spaghetti.” Place “spaghetti” into a bowl. Add 2 or 3 TBS soft garlic butter (recipe below) and toss. Season with salt and pepper. Place back into squash “bowls” if desired to serve.
GARLIC BUTTER
2 sticks Unsalted Butter, room temperature
1 TBS & 1 tsp finely minced Garlic
1 TBS chopped Parsley
1 tsp dried Thyme
1 tsp dried Oregano
1 TBS finely minced Scallions
1 tsp Worcestershire Sauce
1/2 tsp Salt
1/2 tsp White Pepper

Beat all ingredients together in a mixing bowl using a stand mixer until light and fluffy

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