Established in 2006 as a Community of Reality

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


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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


    Gingered Winter Squash and Pear Pure

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

    Gingered Winter Squash and Pear Pure Empty Gingered Winter Squash and Pear Pure

    Post by Lobo Sat 23 Jan 2016, 12:05 am

    Gingered Winter Squash and Pear Pure Img79l
    Gingered Winter Squash and Pear Puree
    Gingered Winter Squash and Pear Pure Translucent
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    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Servings: 4
    The zestiness of fresh ginger counterbalances the sweetness of the squash and pear in this intriguing vegetable dish. Ginger’s spiciness is delivered via a bath of nutty, rich brown butter, which is swirled into the puree just before serving, and is offset by ribbons of fragrant fresh sage.






    • 119

    Ingredients:


    • 1 small butternut squash, about 1 1/2 lb., cut in half lengthwise and seeded
    • 2 firm but ripe pears such as Anjou or Bosc, peeled, halved and cored
    • 2 Tbs. extra-virgin olive oil, plus more for greasing
    • Sea salt and freshly ground pepper, to taste
    • 2 Tbs. unsalted butter
    • One 1/2-inch piece fresh ginger, peeled and minced
    • 6 fresh sage leaves, cut into thin ribbons

    Directions:

    Preheat an oven to 400°F. Lightly grease 2 rimmed baking sheets.

    Brush the cut sides of the squash and pears with the 2 Tbs. olive oil and sprinkle lightly with salt and pepper. Place the squash, cut sides down, on one of the prepared sheets. Place the pears, cut sides down, on the other sheet. Cover the baking sheets with aluminum foil and roast until the squash and pears are very tender when pierced with a sharp knife, 30 to 35 minutes for the pears and 1 hour for the squash.

    Place the cooked pears in the bowl of a stand mixer fitted with the paddle attachment. When the squash is cool enough to handle, scoop out the flesh and add it to the bowl with the pears. Discard the squash skins. Mix on medium speed until smooth. It is okay if a few coarse pieces of pear remain, but the squash should be completely smooth.

    In a saucepan over medium heat, melt the butter, stirring occasionally, until it just begins to brown and smell nutty, 4 to 5 minutes. Stir in the ginger and sage and cook, stirring, for 1 minute. Measure out 1 Tbs. of the browned-butter mixture and set aside. Add the squash mixture to the pan and continue to cook just until heated through, 3 to 5 minutes. Taste and adjust the seasonings.

    Transfer to a warmed serving bowl, drizzle the reserved browned-butter mixture over the squash and serve immediately. Serves 4.

    Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).
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