Butternut Squah with Lingonberry
The neck of a butternut squash is cut in to 1" thick steaks and put on the grill to sear it slightly with rosemary and garlic in the pan. The steaks are then baked in a sauce of dry marsala wine, the pan juices and some lingonberry preserves.
Servings: 2
Cost: 4
Equipment
- Grill pan Use one with lid if possible
- Covered backing dish
Ingredients
- 1 Butternut squash Buy one with a wide, thick neck as your steaks will come from there.
- 3/4 Cup Dry Marsala cooking wine For cooking
- 4 sprigs Fresh Rosemary
- 4 Cloves Garlic
- Salt to taste May used hickory smoked salt
Marinade
- 2 Tbsp Umeboshi plum vinegar For marinade
- 1/2 Cup Dry Marsala cooking wine
- 1 Tsp Garlic
Lingonberry sauce
- 8 Tbsp Lingonberry preserves
- 1/4 Tsp Coarsely ground black pepper
Instructions
- Wash the squash. Cut off the very end of the neck of the squash. Slice the neck portion in to 2 to 4 1"slices (depending on the size of the squash). Lightly salt the squash.
- Using a pan with a lid, add the marinade liquid and turn the heat to medium. Once the liquid is hot, add the squash slices and cook on each side about 5 minutes each side or until the slices are lightly browned.
- Top each slice of squash with a crushed clove of garlic, rosemary sprig and the remaining marsala wine.
- Bake covered for 30 minutes at 375°F.
- Turn over each slice of squash and top each with lingonberry preserves. Continue baking (covered) for 15 more minutes.
- Serve1 to 2 slices per plate.
Notes
This is a Snap Pea Sheep recipe.
These squash slices are cooked with the skin on to retain the shape. The skin can be eaten or cut away before plating.
Hickory salt will lend a smokey flavor to the squash. The marsala wine has a quality all it's own and may be over powering. It's really up to personal taste.
Do not use sweet marsala wine as it will make the squash too sweet.