Glazed squash cubes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Butternut; hubbard, turban, or pumpkin squash, (I have no idea what the middle 2 are) (up to 2-1/2) |
| 1 | small | Onion; sliced, (optional) |
| ½ | teaspoon | Salt; (optional) |
| Hot water | ||
| Sweet Cinammon Glaze or Savory Garlic Glaze | ||
| 3 | tablespoons | Unsalted margarine or butter |
| 3 | tablespoons | Firmly packed dark brown sugar |
| ¼ | teaspoon | Cinammon |
| 1 | dash | Nutmeg |
| Salt and black pepper to taste | ||
| 1 | large | Cloves garlic; minced, (up to 2) |
| ¼ | cup | Oil |
| 2 | tablespoons | Minced fresh parsley |
| 2 | teaspoons | Lemon juice |
| Salt and black pepper to taste | ||
Directions
SWEET CINAMMON GLAZE
SAVORY GARLIC GLAZE
Source: Kosher Cookery By Frances R. AvRutick With a sharp heavy knife, cut the squash in half. Remove the seeds and stringy portions. Cut into large pieces, peel, then cut into 1½ inch cubes. In a saucepan, place the squash cubes, onion, salt, and hot water to measure about ½ inch deep. Cover tightly and simmer until fork tender, 12 to 15 minutes. While the squash is cooking, prepare the glaze of your choice.
Sweet Cinammon Glaze:
In a small saucepan, combine all the ingredients. Cook over medium heat until the margarine or butter are blended with other ingredients and the glaze is hot.
Savory Garlic Glaze:
In a small saucepan, saute the garlic in the oil until golden, stirring constantly. Do not let the garlic brown too much. Stir in the parsley, lemon juice, salt, and pepper. Blend together. When the squash is done, drain well. Arrange the squash cubes on a serving dish and spoon the glaze over all.
Posted to JEWISH-FOOD digest by Lori Vingot <elivingt@...> on Nov 10, 1998, converted by MM_Buster v2.0l.