Thursday, April 8, 2010
Butternut & Beet Saute
What to do with a steamed butternut squash and some freshly cooked beets? Saute a little leek, garlic and ginger root, add cubed squash and beets, toss with fresh herbs and lemon juice and eat!
This sweet, spicy, tangy and colorful combo is simple to prepare in two steps; cook the squash and beets ahead of time, set aside and do the sauteing just before serving. The proportions are flexible; you may use equal amounts of butternut and beets or alter the ratio as you desire.
2 tablespoons olive oil
2/3 cup leek or onion, minced
1 clove garlic, minced
1 tablespoon fresh ginger root, minced
3 cups steamed butternut squash, cubed
2 medium beets, steamed and cubed
1 handful Italian parsley or cilantro, chopped
2 teaspoons fresh oregano or marjoram
1/2 cup water
juice of 2 lemons
sea salt to taste
Saute leek, garlic and ginger in olive oil until fragrant. Add squash and toss gently on medium heat for a few minutes, adding a little more olive oil if needed, until squash is heated through. Add beets, parsley and oregano and continue to heat for another 2 or 3 minutes. If mixture is too dry, sprinkle with some water, which will allow vegetables to steam. Lower heat, add lemon juice and sea salt. Correct seasoning and serve immediately in warm bowls with a few lemon slices as garnish.
Note: See post titled "Kabocha, Japanese Winter Squash" for easy instructions on how to steam a whole squash.