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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Sautéed Squash and Purple Cabbage

Share

Lobo
Moderator
Moderator

Posts : 19601
Thanked : 938
Join date : 2013-01-12

Sautéed Squash and Purple Cabbage

Post by Lobo on Sun 24 Jan 2016, 8:05 pm


Sautéed Squash and Purple Cabbage

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6 to 8
Leaving the skins on the squash results in a pretty presentation, especially if you use kabocha squash, with its characteristic green skin with creamy white streaks. However, since the skins are too tough to be edible, you can peel the squash if you prefer.



  • Printer Friendly Version






  • 92

Ingredients:


  • 2 Tbs. olive oil
  • 1 winter squash, such as acorn or kabocha, seeded and cut into 1-inch (2.5-cm) wedges
  • 1 shallot, thinly sliced
  • 2 garlic cloves, minced
  • 1/4 cup (2 fl. oz./60 ml) balsamic vinegar
  • 1/4 cup (2 fl. oz./60 ml) chicken stock
  • 1/2 small red cabbage, cut into 1-inch (12-mm) wedges
  • 2 Tbs. pomegranate seeds
  • Kosher salt and freshly ground pepper to taste

Directions:

In a large nonstick sauté pan over medium-high heat, warm the olive oil. Working in batches as necessary, add the squash in a single layer and sauté, turning once, until tender, 5 to 7 minutes. Transfer the squash to a platter and set aside.

In the same pan over medium heat, add the shallot and garlic and cook until the shallot is translucent, 1 to 2 minutes. Add the vinegar and chicken stock and deglaze the pan, stirring to scrape up any bit from the bottom of the pan. Place the cabbage wedges in pan, cover and cook, turning once, until the cabbage is tender, 3 to 4 minutes. Transfer the cabbage to the platter with the squash and set aside.

Increase the heat to medium-high and continue cooking until the vinegar-stock mixture in the pan is reduced by half, 1 to 2 minutes.

Drizzle the squash and cabbage with the reduced vinegar mixture and sprinkle with the pomegranate seeds. Season with salt and pepper to taste and serve immediately. Serves 6 to 8.

    Current date/time is Mon 16 Jan 2017, 6:49 pm