BALSAMIC ACORN SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve, seed and thinly slice 1 large acorn squash; toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Divide between 2 baking sheets and roast at 425 degrees F until browned and tender, about 20 minutes. Drizzle with aged balsamic vinegar and top with chopped toasted almonds and grated ricotta salata.
BALSAMIC FIG SAUCE
This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
- Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.
PROVENTIAL SQUASH IN BALSAMIC FIG REDUCTION SAUCE
Categories Vegetable Side Sauté Vegetarian Wheat/Gluten-Free Healthy
Yield serves 4 people
Number Of Ingredients 8
Steps:
- To sautee the squash: Slice the squash into 1/4 inch thick pieces. Heat olive oil on medium to medium high heat, and sautee squash for 10-15 minutes, or until soft and slightly golden (you will notice the color becoming lighter). At this point, add the butter, fig preserves, and all other ingredients. Cook for 2-3 minutes more, stirring constantly, until tender.* *Tip: If you find you've added the ingredients for the reduction sauce too soon, add 1-2 tablespoons of water and continue cooking until tender. To boil the squash as a low-cal alternative: Remove seeds. Slice the squash in half and boil for 1 hour, or until tender. Remove from skin with a fork. Combine all other ingredients (minus olive oil) in a separate pan over medium-low heat. Cook for 2-3 minutes, stirring constantly, until mixture has thickened. Drizzle shredded squash lightly with balsamic fig reduction sauce.
BALSAMIC FIG SAUCE
I have not made this sauce yet, but just reading it got my heart beating fast. Seems like it would go well with game, poultry or pork.
Provided by Geema
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients with 1/2 cup water in a saucepan.
- Cover; bring to boil over high heat.
- Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.
- Let cool slightly; remove thyme sprig.
- Press mixture through a large-holed sieve with a rubber spatula.
Nutrition Facts : Calories 212.6, Fat 0.7, SaturatedFat 0.1, Sodium 151.1, Carbohydrate 47, Fiber 6.6, Sugar 39.4, Protein 1.8
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