Sunday, February 21, 2010

Any-Grain and Honeyed Squash Casserole w/ Hazelnuts, Pg. 207

I usually don't get much of arm workout in the kitchen.  After grating 7 cups of butternut squash my bicept was feeling tired.

Squash Mix - butternut squash + honey + rosemary + dried currants + Marsala + salt + pepper

Topping - cooked grains (wheat berries) + honey + salt + butter + hazelnuts

Next time, I would consider cubing the squash rather than grating it.  I would cut back on the amount of rosemary.  This dish was rockin' a bit too much for my liking.  The casserole could be extremely interchangeble come Farmer's Market season.  Sweet potatoes, zuchinni, and egg plant would make excellent subsitutions.

Husband Rating: 2/5 Grains.  Not a huge squash fan!  - amy

Vicki's Version-With Buckwheat Grain Topping.
The combination of rosemary and butternut squash are delicious!  I was skeptical before making this dish, having most of my squash experience either roasted with butter and brown sugar or in pureed soup, I thought the suggested herbs would ruin the sweet flavor for me.  Completely the opposite happened.  This is one of those dishes that reminds me why I really need to start an herb garden, even if I only grow Rosemary.  I grows exceptionally well in Seattle's climate. There is nothing that compares to the fresh herb taste in a dish like this, so I guess Amy & I disagree a bit on that note :)  I didn't measure any of the ingredients, so I may have been a little light on the rosemary and heavy on the honey, but either way the combination with a little sherry vinegar is so sweet and savory.

I definitely missed the grated part when I prepped my squash earlier in the week.  I automatically cubed the squash without giving it a 2nd thought, assuming that's what the recipe called for, but when I opened up the recipe today (which I've previously read it at least 3 times!) I finally noticed the "grated" part. I thought for sure I had screwed up and this wouldn't turn out.  I added a little water, covered the baking dish well and cooked about 35 minutes total and it was perfect.  I used buckwheat for the topping along with the hazelnuts. I also added about a tablespoon of Onion Powder to the squash, which seemed to have added more depth of flavor so it wasn't all rosemary you tasted.  I will definitely be making this again, and perhaps even for school this week as a vegetarian dish.
Totally agree with Amy's additional veg options as well...I think this is more of a concept to have learned that I will be applying in more ways.

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