Sunday, December 05, 2004
Squash in Almond Crust
with Spicy Applesauce
This is my entry for the first ever Paper Chef Event - December 2004, sponsored by Owen at Tomatilla, which will continue each first Friday. We were given 4 ingredients on Friday and had to come up with an entry by noon on Sunday using cilantro (or its seed coriander), ginger, almonds, and winter squash.
Crush 12 almonds, 1 Tabls. brown sugar, 1 pinch salt, and 1/2 teas. powdered ginger. Peel and slice the neck area of a butternut squash into 1/4" slices. Press each slice into the crushed nut mixture and fry in butter over a slow fire in your spider. Turn each slice once as soon as it is golden brown. Remove to a serving plate and keep warm.
Grind 2 peeled and cored apples into bits with a sprinkle of crushed cinnamon and coriander seed. Pour mixture into the spider and stir to deglaze the pan, adding a bit more butter for gloss. Spoon spiced applesauce over squash slices and serve with sausages or roast fowl.
The crunchy texture of the fried nut coating contains the soft squash and the citrusy tang and aroma of the coriander in the applesauce finishes the dish just right. My DH (dear husband), who is a meat and potatoes man, said it was good enough to serve to company--high praise indeed.