The Raw Cooked Vegan

Wednesday, June 1, 2011

Baby Squash with Pear and Arugula

Sorry about the long absence. My daughter graduated high school and my family flew down here just for the occasion. We had a wonderful time and unfortunately I had little or no time in my schedule for the computer and blogging yummy recipes. But here's a new recipe and hopefully, lots more on the way!

With summer squash season coming, this is a great dish to serve as an appetizer or as a lunch with some crusty bread or rolls. It has a sweetness from the sauteed pear and a savory taste with the pan-roasted squash and arugula. I used baby patty pan squash, which I recommend if you can find it, but you can use any summer squash. The smaller, the more tender.

Baby Squash with Pear and Arugula

1 pound of organic baby squash, washed and chopped into chunks
2 large, firm organic pears, sliced
3 TBS Earth Balance Buttery Spread
1 TBS olive oil
2-3 TBS cream sherry
1/2 tsp sea salt
1 tsp maple syrup
1 TBS pear butter
1 large handful of organic fresh arugula, washed and dried
Sliced almonds (optional)

In a large skillet, heat Earth Balance and olive oil on medium-high heat until liquid is just starting to brown. Add baby squash carefully and cook for about 10 to 15 minutes until browned around the edges. Add salt and cream sherry and let cook until liquid reduces by half. Add pears to squash and cook until softened. Add maple syrup and pear butter. Add arugula and reduce to medium low. Simmer 5 or 10 more minutes. Sprinkle with sliced almonds if desired.

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