This recipe was prepared at our October meeting by chef Liz Barbour (lizb@thecreativefeast.com) and won raves from 23 garden club members. Like the following recipe, it uses seasonally available ingredients. Serves 6
1 small butternut squash, peeled*
4 cups baby arugula, shredded
6 cloves garlic, cut lengthwise into thin slivers
1/2 tsp kosher or sea salt
1/4 tsp freshly ground pepper
Optional: shredded Parmesan or crumbled feta cheese
*Liz recommended buying two peeled squash halves for the recipe serving 6. She also mentioned that a squash with a long cone and a small "bowl" at the end is easier to dice into uniform cubes.
1 small butternut squash, peeled*
4 cups baby arugula, shredded
6 cloves garlic, cut lengthwise into thin slivers
1/2 tsp kosher or sea salt
1/4 tsp freshly ground pepper
Optional: shredded Parmesan or crumbled feta cheese
- Cut the squash into uniform 1/2 to 3/4" cubes. Using a large (12") saute pan, place cubes squash in a single layer and add 1/2 cup of water to the pan. Heat over medium high heat and cover pan to steam for 8 to 10 minutes, until the squash is just fork tender. Place the cooked squash onto a large platter and set aside.
- Wipe the pan clean and heat 2 tbsp olive oil and garlic slivers. (Start with cold pan and heat slowly over medium-low heat. You want to caramelize the garlic, not burn it.) Stir occasionally until the garlic is softened and lightly browned, 2 to 3 minutes.
- Add the cooked squash and shredded arugula to the cooked garlic. Toss gently until the arugula is wilted. Season with salt and pepper to taste if needed. Sprinkle with cheese, if using, and serve immediately.
*Liz recommended buying two peeled squash halves for the recipe serving 6. She also mentioned that a squash with a long cone and a small "bowl" at the end is easier to dice into uniform cubes.
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