Sweet And Sour Butternut Squash

* Exported from MasterCook *

SWEET AND SOUR BUTTERNUT SQUASH

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side dish Vegetables
Holiday Casseroles

Amount Measure Ingredient -- Preparation Method
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-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

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



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