VCE: Butternut Squash Coins

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* Exported from MasterCook *

 

Butternut Squash Coins

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 440

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 large butternut squash

(about 3 pounds)

4 tablespoons olive oil or sunflower seed oil -- up to 6

salt and freshly milled pepper

 

SERVES 4 TO 6

 

Butternut squash is the easiest - and prettiest of the squashes to use

because of its long, smooth neck. Serve these squash coins with Sautéed

Onions, drizzled with Chermoula or Salsa Verde, or simply with plenty of

freshly milled pepper and a few drops of apple cider vinegar or balsamic

vinegar.

 

Slice the neck from the squash where it joins the bulb. Peel it with a

vegetable peeler or a knife, using long, even strokes. Reserve the bottom

for another use. Slice the neck crosswise about 1/4 inch thick. Preheat

the oven to 200F.

 

Heat 2 tablespoons of the oil in a wide skillet over medium-high heat. Add

a single layer of squash and fry until golden and flecked with brown, about

10 minutes. Turn and fry the second side. Remove to paper towels to drain

and keep warm in the oven. Repeat with the rest, adding oil as

needed. Season with salt and pepper. Serve drizzled with vinegar,

smothered with Sautéed Onions, (see separate recipe), or with one of the

suggested sauces (see separate recipe for Winter Squash: sauces and

seasonings).

 

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