amarante
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Post by amarante on Oct 12, 2016 15:41:16 GMT -5
A somewhat Asian twist on roasted squash. The cookbook had a lot of great recipes that are very accessible for home cooks.
Roasted Squash with Red Glaze
Source: Peter Meehan - Lucky Peach Presents 101 Easy Asian Recipes
Makes 6 to 8 servings
2 lbs mixed hard squash (such as delicata, kabocha, and acorn), seeded and cut into 1" wedges 2 T neutral oil + kosher salt and freshly ground black pepper 1 T minced fresh ginger 1 T minced garlic ¼ C minced scallions, plus more for garnish 2 T water ¼ C soy sauce 2 T mirin 1 T rice vinegar 1 T sugar
1 Heat the oven to 400°F. Line a baking sheet with parchment paper. 2 Toss the squash with 1 tablespoon of the oil, season with salt and pepper, and arrange on the baking sheet. Roast until tender, about 35 minutes. 3 Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat. Add the ginger, garlic, and scallions and sweat until soft and fragrant, about 2 minutes. Stir in the water, soy sauce, mirin, vinegar, and sugar. Bring to a simmer and cook until the glaze is syrupy, about 8 minutes. 4 Drizzle the roasted squash with the glaze and sprinkle with more scallions. Serve.
This kind of red glaze is traditionally put over all kinds of meat: We figured why not try it on a center-of-the-plate vegetable like squash? The result is a savory-sweet and compulsively eatable vegetable you can build a meal around.
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applecrisp1
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Post by applecrisp1 on Oct 13, 2016 8:24:36 GMT -5
amarante,
Thanks for posting! I can't wait to give it a try --- love those flavors. I could see using that sauce on other roasted veggies too. Thx.
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amarante
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Post by amarante on Oct 13, 2016 9:26:37 GMT -5
amarante, Thanks for posting! I can't wait to give it a try --- love those flavors. I could see using that sauce on other roasted veggies too. Thx. As the recipe suggests, the sauce works on a lot of things.
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