Winter Squash Side Dish (to Go With AAB's Duck Legs w/ Port and Cherries)?
- skigirl Nov 2, 2006 05:15 PM
You guys were such an incredible help with my last post that I'm hitting you up again (I swear I do share my own suggestions, just on the Manhattan board ;) )....
For those of you who have been following, I'm making the All About Braising's Duck Legs with Port and Cherries this weekend for a friend's birthday. MS suggests a winter squash side, so now, I need a recipe......
Delicata Squash with a sage and apple cider glaze? It's made in a skillet and takes about 45 mins. I like to add shallots.
I can post the recipe if you want. But that may be too much fruit/sweet on one plate.
the duck sounds fabulous.
Sounds great, but a bit too sweet. Actually might make some truffled (white) potatoes instead.....
I think fresh sage, and shallots lightly fried in butter and then mixed with raw squash cubes (1") and baked at 400 until crusty but soft inside (1/2 hr.). salt & fresh ground pep. Simple, delicious, autumnal, a nice contrast with the sweet/savory duck. I think I'd like a thin sliced cucumber salad with fresh dill vinagrette to make it a threesome. And, since this meal is feeling sort of olde Vienna to me, I'd like to be see it served with thick sliced seeded rye bread and unsalted butter.
Bake some squash -- carnival cut in 1/2, seeds scooped out, tucking sage and garlic S&P in cavity underneath hollowed out squash hollowed out side down on baking sheet with some water. (Alternately, peel and cube butternut squash & roast with unpeeled quartered onion and a couple unpeeled garlic cloves.
Heat up some milk and butter. When squash is done, scoop out, put through food mill (or food processor) mixing in warmed butter and milk.