It is nearly the end of the year and two things happened
- I got a futsu squash in our vegie box
- Tanya gave me the Flavor Bible for Christmas.
I looked up winter squash in the book and got inspired for a recipe to make and I thought I would share it.
- 2 small winter squash (futsu in this case, but also used something else, like kobucha)
- a batch of rice (1 cup dried)
- 1 Onion
- 2 Apples chopped, peeled if you have the time
- 1 tbs Ginger
- 1/2 tsp Nutmeg
- A handful Toasted hazelnuts
- A few splashes Apple cider vinegar
- 3/8 tsp cayenne
Methodology and process
The Flavor Bible guided me towards an apple, nutmeg, ginger, winter squash mix. I thought of serving it with rice to make it kind of like a pilaf. I was a little worried about the sweetness of the squash and apples, hence the cayenne and vinegar.
- Roast the squash
- Cook a batch of rice
- Fry the onion, add the nutmeg, ginger and cayenne (to release the aromatic goodness)
- when the time is right (you will know), add the apples and cook together
- Add cider vinegar, salt and pepper and taste it, adjust as needed
- Add 1/2 the hazelnuts to the mix, then mix in the rice and squash
- Top with a few hazelnuts and eat dinner
I used apple cider vinegar and cayenne to cut the sweetness, and it seemed to work. It had a nice taste, there was a decent kick of spice followed by a slight nutmeg flavour. It worked, and I was happy, Tanya said it was good just the way it was, but I would have added more squash and vinegar.
I also added some leftover chicken and that made this side dish a full meal.