Post by braided-rug on Jul 18, 2006 16:43:36 GMT 10
I found this vegetable in an English site with lo-carb recipes.
www.epicurious.com/cooking/how_to/food_dictionary/entry?id=3123
www.perfectentertaining.com/page1636.html
Here is a pic:
www.bearsley.co.nz/squash.html
Pasta with Roasted Kabocha Squash, Sage and Hazelnuts
Makes 4 portions:
1 lb kabocha squash, peeled and cut in ¾ inch cubes
1 Tbs. olive oil
salt and pepper to taste
2 Tbs olive oil
2 Tbs unsalted butter
1/4 lb smoked bacon, cut in strips and cooked crisp (optional)
1 Tbs fresh crushed garlic
2 Tbs. finely chopped fresh sage
2-4 oz chicken or vegetable stock
1/2 cup hazelnuts, toasted and rough-chopped
1/4 cup shredded Italian Parmesan cheese
1 lb imported penne pasta, cooked al dente
salt and pepper to taste
Toss the raw kabocha squash with the oil and season generously with salt and pepper. Roast on a sheet pan at 375° until tender, about 15 minutes. Cool and hold for final cooking.
Assemble the other ingredients for the recipe and prepare them ahead of time. Cut and render the bacon (optional for vegetarians), roast and chop the nuts, crush the garlic and chop the sage. Cook the pasta to your preference and drain. Hold hot for final cooking.
Heat the olive oil together with the butter until the butter stops foaming. Add the crisp bacon bits and heat through, about 30 seconds.
Add the crushed garlic and stir until browned. Add the chopped sage and stir for 30 seconds.
Add the roasted cubes of Kabocha squash and the pasta and toss together. Add the chicken or vegetable stock and the hazelnuts and cook over high heat, tossing occasionally until the stock thickens slightly and begins to coat the pasta.
Add the Parmesan and toss briefly.
Taste and adjust the seasoning with salt and pepper. Garnish with more Parmesan or fired sage leave in hot pasta bowls.
Wine suggestion: A full-bodied white wine, such as a Washington Chardonnay or a German Riesling.
From: hfs.washington.edu/dining/chefs.aspx?id=259
www.epicurious.com/cooking/how_to/food_dictionary/entry?id=3123
www.perfectentertaining.com/page1636.html
Here is a pic:
www.bearsley.co.nz/squash.html
Pasta with Roasted Kabocha Squash, Sage and Hazelnuts
Makes 4 portions:
1 lb kabocha squash, peeled and cut in ¾ inch cubes
1 Tbs. olive oil
salt and pepper to taste
2 Tbs olive oil
2 Tbs unsalted butter
1/4 lb smoked bacon, cut in strips and cooked crisp (optional)
1 Tbs fresh crushed garlic
2 Tbs. finely chopped fresh sage
2-4 oz chicken or vegetable stock
1/2 cup hazelnuts, toasted and rough-chopped
1/4 cup shredded Italian Parmesan cheese
1 lb imported penne pasta, cooked al dente
salt and pepper to taste
Toss the raw kabocha squash with the oil and season generously with salt and pepper. Roast on a sheet pan at 375° until tender, about 15 minutes. Cool and hold for final cooking.
Assemble the other ingredients for the recipe and prepare them ahead of time. Cut and render the bacon (optional for vegetarians), roast and chop the nuts, crush the garlic and chop the sage. Cook the pasta to your preference and drain. Hold hot for final cooking.
Heat the olive oil together with the butter until the butter stops foaming. Add the crisp bacon bits and heat through, about 30 seconds.
Add the crushed garlic and stir until browned. Add the chopped sage and stir for 30 seconds.
Add the roasted cubes of Kabocha squash and the pasta and toss together. Add the chicken or vegetable stock and the hazelnuts and cook over high heat, tossing occasionally until the stock thickens slightly and begins to coat the pasta.
Add the Parmesan and toss briefly.
Taste and adjust the seasoning with salt and pepper. Garnish with more Parmesan or fired sage leave in hot pasta bowls.
Wine suggestion: A full-bodied white wine, such as a Washington Chardonnay or a German Riesling.
From: hfs.washington.edu/dining/chefs.aspx?id=259