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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Winter Squash with Spiced Butter and Hazelnuts

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Grilled Winter Squash with Spiced Butter and Hazelnuts Empty Grilled Winter Squash with Spiced Butter and Hazelnuts

    Post by Lobo Sat 23 Jan 2016, 10:55 pm

    Grilled Winter Squash with Spiced Butter and Hazelnuts Img6l
    Grilled Winter Squash with Spiced Butter and Hazelnuts
    Grilled Winter Squash with Spiced Butter and Hazelnuts Translucent
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    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4 to 6
    A compound butter made with traditional Middle Eastern spices adds warmth to grilled acorn squash, which are cooked on a stovetop grill pan. Toasted hazelnuts lend texture and heartiness to create a perfect comfort-food dish for fall and winter.






    • 5

    Ingredients:


    • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
    • 2 Tbs. firmly packed dark brown sugar
    • 1 Tbs. ground cinnamon
    • Kosher salt and freshly ground pepper
    • 1/2 tsp. ground coriander
    • 1/4 tsp. ground cardamom
    • 1/4 tsp. freshly grated nutmeg
    • 1 tsp. fresh lemon juice
    • 2 acorn squashes, each about 1 1/2 lb. (750 g)
    • Olive oil for brushing
    • 1/4 cup (1 1/4 oz./40 g) hazelnuts, toasted and skinned

    Directions:

    In a food processor, combine the butter, brown sugar, cinnamon, 1/2 tsp. salt, the coriander, cardamom, nutmeg and lemon juice. Pulse until well blended. Transfer the butter to a piece of plastic wrap, shape into a log and enclose in the plastic wrap. Refrigerate until ready to use.

    Trim the ends off the squash, cut in half lengthwise and scoop out the seeds. Cut each half lengthwise into slices about 1 inch (2.5 cm) thick. Place the slices on a baking sheet, brush both sides with olive oil, and season both sides with salt and pepper.

    Preheat a grill pan over medium-high heat. Working in batches, place the squash slices on the pan and cook, turning once, until tender and slightly charred, 5 to 7 minutes per side.

    Transfer the squashes to a platter. Cut the spiced butter into slices and place on the warm squash to melt. Sprinkle with the hazelnuts and season with more salt and pepper, if desired. Serves 4 to 6.

    Williams-Sonoma Test Kitchen
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