Sunday, February 21, 2010
Any-Grain and Honeyed Squash Casserole w/ Hazelnuts, Pg. 207
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.