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Cut the squash in half and scrape out the seeds. (You can set the seeds aside for roasting later if you like.) Place the squash halves upside down on a baking sheet and place in the oven. Add about one inch of water to the baking sheet, and bake at 400F |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
Winter |
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| Category |
Vegetables |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
Cut the squash in half and scrape out the seeds. (You can set the seeds aside for roasting later if you like.) Place the squash halves upside down on a baking sheet and place in the oven. Add about one inch of water to the baking sheet, and bake at 400F for 45-60 minutes, until soft. Remove squash from baking sheet and let it cool for 5-10 minutes. Note: you can do these three steps earlier in the day, or the day before and store in fridge.
While the squash is cooling, cook the pasta in salted boiling water. Cook for 3 minutes less than the cooking time on the package. Then drain and set aside.
While the pasta is cooking, coarsely chop the garlic, leeks and onion. Then remove the squash from the skins with a spoon.
Heat the oil and butter in a large pot over low heat. Add the leeks, onion, garlic, salt, and pepper. Saute until the onion is translucent but make sure the garlic does not burn. Add the squash and 1/2 cup of water/wine, stirring until a thick sauce is formed. Add extra water/wine as needed to make it thick but not too thick.
Fold in the cooked pasta, taste. Adjust seasonings as needed. Spoon into a glass baking dish (or two, if you only have a small one). Sprinkle with cheese. Bake for 20-30 minutes, until the cheese browns. Serve onto plates and top with fresh parsley.
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Ingredients : |
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Makes 4 servings
2 Tablespoons butter or extra virgin olive oil
1 lb radishes, trimmed, or daikon radish, turnips, or rutabaga, peeled and cut into chunks
½ cup or more vegetable stock, white wine or water
Salt and freshly ground black pepper
Freshly squeezed lemon juice (optional)
Chopped parsley leaves for garnish
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| How to Prepare : |
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| 1. Combine the butter, radishes and stock in a saucepan, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers. Cook until the radishes are tender, 15 to 20 minutes, checking once or twice and adding additional liquid as needed.
2. Uncover and raise the heat to boil off almost all the liquid, so that the vegetable becomes glazed in the combination of butter and pan juices; this will take 5 to 10 minutes. Taste and adjust the seasoning, add a little lemon juice if you like, garnish, and serve.
An adaptation of the recipe above, this one is supposed to be particularly good with Daikon.
In Step 1, add a TB of tamari or soy sauce
In Step 2, as the mixture become glazed, whisk together 2 TB of any miso and an equal amount of stock or water; turn the heat under the radishes to a minimum, add the miso mixture and stit, and heat very gently for a minute or so before serving. (Omit the lemon juice and parsley.) |
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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