Sweet & sour butternut squash
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Sweet & sour butternut squash
  Sweet    Squash    Side dish    Vegetables    Holiday  
Last updated 6/12/2012 1:25:42 AM. Recipe ID 59771. Report a problem with this recipe.
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      Title: Sweet & sour butternut squash
 Categories: Side dish, Vegetables, Holiday, Casseroles
      Yield: 8 Servings
 
           -ELAINE RADIS BGMB90B
      2 lb Butternut squash; peeled,
           -seeded and cut into 1 1/2"
           -chunks
      2 tb Olive oil
           Kosher salt; and freshly
           Ground pepper; to taste
    1/2 c  Red wine vinegar
    1/4 c  Clover honey
      2 cl Garlic; finely chopped
      2 sm Dried red chilies
    1/2 ts Coriander seed
    1/2 ts Fennel seed
 
  Stan Frankenthaler, is a chef at Caffe Gianni, in downtown Boston.
  This dish is equally good hot or at room temperature.
  
  Set the oven at 425 degrees.  In a large bowl, toss the butternut
  squash with the olive oil and salt and pepper. Place the mixture in a
  large heavy duty baking sheet and bake in the preheated oven for 10
  to 20 minutes or until soft but still holding its shape.
  
  While the squash is baking, place the red wine vinegar, hone and
  garlic in a small sauce pan.  In a grinder or using a mortal and
  pestle, grind the chilies, coriander seed and fennel seed together
  and add to the saucepan.
   Bring the mixture to a boil and reduce to 1/2 cup. Taste to make
  sure the glaze is a little more tangy then sweet and adjust
  seasonings if necessary.
  
  When the squash is cooked, remove from the oven and place in a
  decorative bowl.  Toss with the glaze, adjusting the salt and pepper
  if needed.
  




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Recipe ID 59771 (Apr 03, 2005)

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