mlbrown76
01-12-2006, 10:04 AM
This is a variation on a recipe from a very close friend who owns a restaurant in Warren Rhode Island called Nat Porter. It doesn't have any beer in it, but it goes great with roasted chicken or turkey and is an absolute hit with any porter or english-style ale.
You need:
One butternut or other firm squash, peeled and diced.
One red onion, diced.
One stalk celery, diced.
One good pinch fennel seeds.
One tablespoon sugar.
One small handful fresh chopped parsley.
One tablespoon fresh chopped thyme (or sage, or rosemary)
Butter
Salt
Pepper
First, put the diced squash in boiling water and gently boil for about 8-10 minutes. Remove from the boiling water and put in a bowl of ice water to stop the cooking. After a few minutes, take it out of the ice water and let it dry on some paper towels.
Add about two tablespoons of butter in a hot fry pan. Add the onion, celery, fennel and thyme, and allow the onion and celery to soften slightly.
Add the squash and allow the mixture to saute until the squash begins to get brown around the edges.
Add another tablespoon of butter, salt, pepper and parsley and serve.
You need:
One butternut or other firm squash, peeled and diced.
One red onion, diced.
One stalk celery, diced.
One good pinch fennel seeds.
One tablespoon sugar.
One small handful fresh chopped parsley.
One tablespoon fresh chopped thyme (or sage, or rosemary)
Butter
Salt
Pepper
First, put the diced squash in boiling water and gently boil for about 8-10 minutes. Remove from the boiling water and put in a bowl of ice water to stop the cooking. After a few minutes, take it out of the ice water and let it dry on some paper towels.
Add about two tablespoons of butter in a hot fry pan. Add the onion, celery, fennel and thyme, and allow the onion and celery to soften slightly.
Add the squash and allow the mixture to saute until the squash begins to get brown around the edges.
Add another tablespoon of butter, salt, pepper and parsley and serve.