[oz-food] For Kelly

From: <janhaltn@xxxxxxxxx>
To: <oz-food@xxxxxxxxxxxxx>
Date: Fri, 8 Oct 2021 18:13:36 -0400

It was just a short time ago that Kelly got a squash that I have been hunting
for.  So, this if for him, but I am going to try it also.

1.       <https://www.myrecipes.com/recipe> Recipes

2.    Ginger-Roasted Winter Squash

Ginger-Roasted Winter Squash

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For winter squash that is crispy on the outside and moist within, Melissa
Perello halves each one, roasts it until soft, then cuts it into wedges and
roasts it some more.

By Melissa Perello

Recipe by  <http://www.foodandwine.com/> Food & Wine December 2010

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Credit: Quentin Bacon

Recipe Summary test

Active:

25 mins

Total:

1 hr 15 mins

Yield:

4

Nutrition Info
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Ingredients

Ingredient Checklist

*       ½ cup water
*       ¼ cup sugar
*       ½ cup red wine vinegar
*       1 stick cinnamon
*       ¼ cup dried currants
*       2 ½ pounds thick-fleshed sugar pumpkin or acorn squash, halved and
seeded
*       1 tablespoon extra-virgin olive oil
*       Coarse sea salt and ground pepper
*       1 1-inch piece of fresh ginger, peeled
*       2 tablespoons crème fraîche

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Directions

Instructions Checklist

*       Step 1

Preheat the oven to 325. In a small saucepan, combine the water with the sugar,
vinegar and cinnamon and simmer for 5 minutes, stirring until the sugar
dissolves. Add the currants and simmer for 3 minutes, then remove from the heat.

*       Step 2

Meanwhile, line a baking sheet with aluminum foil. Rub the squash with the
olive oil and season with salt and pepper. Using a fine grater, grate the
ginger over the cut sides of the squash and rub it into the flesh.

*       Step 3

Transfer the squash to the prepared baking sheet, cut side down, and roast for
about 15 minutes, until the squash starts to soften. Turn the squash cut side
up and roast for about 17 minutes longer, until tender; transfer to a work
surface and let cool slightly.

*       Step 4

Increase the oven temperature to 425. Cut the squash into 1 1/2-inch-thick
wedges. Lightly rub the foil with oil and arrange the squash on the baking
sheet; roast for about 25 minutes, turning once halfway through, until golden
and crisp along the edges.

*       Step 5

Arrange the squash on a platter. Discard the cinnamon stick from the currants
and add the currants to the squash. Drizzle with the pickling liquid and crème
fraîche and serve.

Follow-Ups:
- [oz-food] Re: For Kelly
  - From: Chilecayenne

Other related posts:

» [oz-food] For Kelly - janhaltn
» [oz-food] Re: For Kelly- Chilecayenne