This time I cheated a bit in that I used precut, fresh squash, instead of going through the trouble of peeling and cutting a though skinned gourd. Shaved a few minutes off the prep time, and reduced the risk of cutting off a few fingertips. Squash can be hard to cut you know.
Butter Nut Squash "Ciambotta"
A classic for autumn with some slight improvements. Pigoli or pine nuts were added. Also mixed in some green cubanel peppers along with some traditional red bell strips. Finally , I mixed in some flavored croutons that I had picked up at gourmet eatery Garelick and Herbs in my home town. This replacement for the simple old crusty sourdough bread cubes really worked. Season with some dry oregano and thyme but do not over do it with the herbs. Adjust heat but mixing in the right amount of spice . I used about 2 red chilies which I also keep in my kitchen.
|Butter Nut Squash "Ciabotta"|
In less than thirty minutes dinner was served. The Chardonnay was perfect too. For the fan club that is. In this country, the kiddies only get candy.
Boo and Happy Halloween !