* Exported from MasterCook *
Modern Butternut Squash and Apple Cider Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound butternut squash -- (1 squash)
1 Tablespoon olive oil
1 small shallot
kosher salt
1 cup unfiltered apple cider
1 fresh thyme sprig
1 small dried hot chile -- such as arbol
1/4 cup water
1/2 teaspoon balsamic vinegar -- plus more as needed
2 Tablespoons unsalted butter
Using a large chef's knife, cut a thick slice off the top and bottom of
the squash, then cut the squash in half crosswise. Place half of the
squash cut-side down on the cutting board and, using a sharp paring knife,
cut away the peel. T"he peel is tough and can resist you, so work
carefully. Repeat with the second half of the squash. You'll see that one
of the halves is solid flesh and the other has the seeds in it. Cut the
seeded half open lengthwise, scoop out the seeds with a spoon, and discard
them. Cut the flesh of both halves into 1-inch cubes and set aside.
In a large saucepan, heat the oil over medium-high heat. Add the shallot
and a pinch of salt and cook, stirring, until soft and fragrant but not
brown, another 3 or 4 minutes. Add the squash and saute lightly until soft
and fragrant but not brown,another 3 to 4 minutes. Add the cider, thyme,
and chile and simmer until the cider is reduced to about 1/4 cup. Add the
water and continue to simmer until the squash is very tender when pierced
with a fork, 4 to 6 minutes longer. Remove from the heat, remove and
discard the thyme and chile, and let cool slightly.
Transfer the squash mixture to a food processor or blender and process
until a smooth puree forms. If the puree is at all fibrous, push it
through a fine-mesh sieve. Return the puree to the pan over medium heat,
add the vinegar, and season with salt. If the sauce is too thick, thin it
with a little more water. Heat to serving temperature and whisk in the
butter. Taste and adjust the seasoning again before serving.
Makes 1 1/2 cups (6 one-quarter cup servings)
Storage: refrigerate in an airtight container for up to 3 days or freeze
in one or more ziplock freezer bags for up to 2 months.
Quick Change: use rosemary instead of thyme.
AuthorNote: Butternut squash is the winter squash in which flavor and a
smooth texture intersect deliciously, so it's not surprising that it makes
a lovely sauce. It's a natural for pasta and gnocchi, but it is also
wonderful with a simple [favorite] cutlet.
Source:
"Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 103 Calories; 6g Fat (51.0%
calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 10mg
Cholesterol; 5mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2
Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 2058 3413 0 0 0 0
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