I was inspired. Took home a bottle of Winter Ambrosia. Diced up some butternut squash and minced a shallot. Marinated the squash for an hour or so in a tablespoon of the Ambrosia. Sweated the shallots in olive oil. Then added the squash and 1/3 c. more of Ambrosia. Just let the whole thing sweat or an hour or so. OMG! Tasted like heaven! Served the squash with wild rice and toasted pecans. Impressed hubby with words like "sweated" and "mirepoix." The Ambrosia had just infused the squash with the most wonderful flavors.
And that's my story.
3 comments:
Way to go Sally. This is Cari from Chaparral Gardens. Craigs wife. Using it with squash is one of my favorite things to do. I dice the squash...usually a Kabocha or not so sweet one. I then take about1/4 cup olive oil (Citrus infused is nice) along with about 1/4 cup vinegar and mix well. Then I add to the diced squash put on a cookie sheet in oven and bake about375 degrees until roasted nicely. You can also do that with potatoes. Fairly quick and easy. Good luck with the cooking adventures and the cats. I have just been working with two ferels myself. Feline Network has been wonderful.
Thanks for the blog
Cari and Craig
Now I'll have to try the open-roasting approach, too. Usually I use a higher heat for oven-roasting veggies, about 400 degrees.
You are a gem of a human being for working with feral kitties. Hope that sometime you'll check out North County Humane Society in Atascadero where I volunteer.
Thanks for sharing your insights and experiences, Cari.
I was googling "Chaparral Gardens" to put a link in my blog and I came upon your recipe. Lovely idea pairing it with squash. I'll have to give it a go. Thanks for sharing.
Post a Comment