The Raw Cooked Vegan

Sunday, September 26, 2010

Butternut Zucchini Explosion



This dish has lots of flavor and goes well with just about anything. I occasionally add red peppers, but when I don't have any, I leave them out. If you buy butternut squash organic, you don't have to peel it. The skin is completely edible. Otherwise, I recommend peeling it after baking.

Butternut squash is usually available year round, but the peak season lasts from early fall through winter. You can pretty much always find it at your local grocer or farmer's market.

Speaking of markets, I'm really looking forward to our local organic farmer's market which starts in November. I can't wait!  Here is a link if you want to take a look: http://sweetwater-organic.org/


Butternut Zucchini Explosion

1 butternut squash (about 2 pounds), cooked
1 TBS olive oil
1 large yellow onion, chopped
1 or 2 zucchini, chopped
1 red pepper, chopped (optional)
4 TBS Earth Balance buttery spread, divided
2 TBS cream sherry
2 TBS maple syrup (the real stuff)
2 tsp white balsamic vinegar
1/2 tsp oregano
1/2 tsp salt

Cooking Butternut Squash
Preheat oven to 350 degrees fahrenheit. Wash butternut squash and cut in half length-wise. Scoop and discard seeds. Rub inside lightly with olive oil. 
Set squash cut side down on roasting pan or cookie sheet. Bake 30 to 35 minutes. Squash should be slightly soft, but not mushy. Remove and let cool completely. Cut into small chunks.

In large skillet, heat 1 TBS olive oil and 2 TBS Earth Balance. Add onions, zucchini and red pepper (if using). Saute or until starting to brown (10-15 minutes). Add cream sherry and oregano. Cook until onions are soft. Remove pan from burner. Set aside.

In small sauce pan, melt 2 TBS Earth balance with white balsamic, maple syrup and salt. Stir well. Set aside.

In large bowl, combine chopped squash with zucchini/onion mixture. Pour maple syrup mixture over the top and toss gently. Serve warm or chilled.

NOTE: I sometimes cook the squash ahead of time and refrigerate it until I'm ready to make the recipe.

2 comments:

Anonymous said...

I made this dish and my entire family loved it (and they aren't even vegans)!! It reminds me of a winter/fall dish. Keep it up!!

Jen said...

Thank you so much. Your feedback is appreciated!