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Sunday, October 7, 2012

For Snack Today

Today's recipe, modified for a grill: 

Nigella’s Winter Squash With Pecans And Blue Cheese

4-1/2 pounds winter squash
3 tablespoons olive oil
1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese

Heat the oven to 425°F. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.

Put into a roasting pan with the oil and dried thyme. Roast in the oven for about 30-45 minutes or until tender.

Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.

This has many strings to its bow: It serves as a vegetarian alternative to the Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; it is a good whole meal on days when you just feel fleshed out.

Snagged from NPR.


1 comment:

  1. We are using a Queensland Blue Squash, a really awesome richly flavored open pollinated squash and we will be saving seeds from it for SLOLA.


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