Futsu Squash

It is nearly the end of the year and two things happened

  1. I got a futsu squash in our vegie box
  2. 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.

Ingredients

  • 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.

  1. Roast the squash
  2. Cook a batch of rice
  3. Fry the onion, add the nutmeg, ginger and cayenne (to release the aromatic goodness)
  4. when the time is right (you will know), add the apples and cook together
  5. Add cider vinegar, salt and pepper and taste it, adjust as needed
  6. Add 1/2 the hazelnuts to the mix, then mix in the rice and squash
  7. Top with a few hazelnuts and eat dinner

Final thoughts

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.