I have not made a food post for a while so I thought this would be a great recipe to start back up with. This is a very nice autumn dish. It has some great autumn flavors: butternut squash, cranberries, cider, etc. Apparently you will find this at a lot of French Bistros in Paris. It is very easy to prepare. You very carefully cut up a butternut squash into one inch pieces and throw it onto a sheet pan. Drizzle it with olive oil and season with salt, pepper, maple syrup, and brown sugar. Toss together and throw it into a 400 degree oven and cook until tender. While the butternut squash is cooking you make a vinaigrette by combining apple cider, apple cider vinegar, and shallots in a sauce pan and boil until sufficiently reduced. Then, you whisk this with some Dijon mustard and olive oil. I personally am not fond of the strong taste of Dijon so I substituted it for Country Dijon which is like a whole grain type of mustard. The flavor is very delicious. The shallots add a nice sharpness in taste to the sweetness of the cider and mustard. When the squash is done cooking, allow it to cool for about 10 minutes. To assemble the salad, combine arugula, dried cranberries, walnuts and the slightly cooled squash. Toss with vinaigrette and serve. The flavors are incredible. Try the recipe below. Ina Garten continues to please our palates.
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