I really dislike when recipes call for very specific ingredients, now, setting that aside get your freshly harvested, recently cured table king squash and….I’m joking of course, any firm mild tasting squash will do here. This is a little different from my normal method in that usually I like the vegetables to try and crisp up as much as possible, but this instead locks in the moisture and keeps everything tender. It’s a different method, but one I’m very happy with. Let’s see how much of a post I can squeeze out of such a simple recipe.
One twist to he norm is the salting of the pecans, it adds a really amazing contrast to the sweeter vegetables, the boiling water helps the salt adhere. I’m aware I’m not selling this much, but recipes like this always seemed daunting to me when they were oversold with hyperbole, you only realise how much of those posts is window-dressing after you’ve been making these recipes a long time. As I said above the moist is held in by the coating, there isn’t much in it but it’s more than enough, any more and you’d end up with soggy vegetables. The taste is pretty subtle, just a pleasant sweetness accentuating the natural sweetness of the vegetables. Of course you could do this with any vegetables you’d like. I think of recipes like this as American, there always seems to be something like this whenever an American holiday recipe post appears anywhere. I’m not sure what country squash is most popular in, if my love is to be held against entire countries then obviously Ireland will win out.
I still have different ideas as to what the squashes will be used for. There are two currently sitting in the shed, one of each, but the rest will take a few more weeks, nearer a month for some, before harvest. Hopefully by then, dear reader, I’ll have found even more wonderful uses for these brilliant berries. Until later
200g Table King Squash, Peeled and Cut into Medium Chunks
200g Sweet Potato Peeled and Cut into Chunky Strips
1/2 Tbsp Olive Oil
1/2 Tbsp Maple Syrup
1/2 Tbsp Brown Sugar
1 Tsp Fresh Rosemary, Chopped
1/8 Tsp Ground Cinnamon
Pinch Ground Nutmeg
1. Pre-heat the oven to 220c (Fan) and line a tray with grease-proof paper.
2. Add the Pecans to a sieve and pour over hot water, drain and then toss with salt. Set aside.
3. Add the Everything but the Squash, Sweet Potato and Pecans to a bowl and whisk together until Sugar has dissolved. Add the Squash and Sweet Potato and mix together until coated, tip out onto prepared tray and bake for 30-40 minutes or until Vegetables are tender. Add the Pecans 10 minutes before end.