Roasted Butternut Squash with Tarragon and Rice vinegar
in [Weight Watchers]
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From: Willow Herself on 6 Jan 2008 23:47 Add this for dinner tonight with the chicken recipe I'll post in a minute Roasted Butternut Squash with Tarragon and Rice vinegar 1 medium butternut squash (about 2 pounds) 3 TBSP Olive oil (I used less oil) 2 TBSP shallots, minced 5 TBSP fresh tarragon, chopped Sea Salt Coarsely ground black pepper 1 TBSP light soy sauce 3 TBSP rice vinegar juice of 1 clementine Preheat the oven to 425F Remove the seeds, fibers and skin of the squash and cut into bite size. Put them in a large ceramic oven-safe bowl (japanese donabe are perfect for this), add the olive oil, the shallots and tarragon, and mix thoroughly. Liberally salt and pepper, and mix in the soy sauce. Bake for about 35 minutes, or until tender. Remove, gently mix in the vinegar and the juice, and taste for salt. Note: mandarin orange or tangering can do instead of a clementine. Source: The Breakaway Japanese Kitchen p. 102 -- Will~ �I am convinced that life is 10% what happens to me and 90% of how I react to it.� Charles R. Swindoll
From: LA Doc on 7 Jan 2008 23:36 Willow - can't you STOP thinking about food? "Willow Herself" <willowkinda(a)somethingkikeseamountains.net> wrote in message news:q9igj.86399$YL5.33649(a)newssvr29.news.prodigy.net... > Add this for dinner tonight with the chicken recipe I'll post in a minute > > Roasted Butternut Squash with Tarragon and Rice vinegar > > 1 medium butternut squash (about 2 pounds) > 3 TBSP Olive oil (I used less oil) > 2 TBSP shallots, minced > 5 TBSP fresh tarragon, chopped > Sea Salt > Coarsely ground black pepper > 1 TBSP light soy sauce > 3 TBSP rice vinegar > juice of 1 clementine > > Preheat the oven to 425F > > Remove the seeds, fibers and skin of the squash and cut into bite size. > Put them in a large ceramic oven-safe bowl (japanese donabe are perfect > for this), add the olive oil, the shallots and tarragon, and mix > thoroughly. Liberally salt and pepper, and mix in the soy sauce. > > Bake for about 35 minutes, or until tender. > > Remove, gently mix in the vinegar and the juice, and taste for salt. > > Note: mandarin orange or tangering can do instead of a clementine. > > Source: The Breakaway Japanese Kitchen p. 102 > > -- > Will~ > > "I am convinced that life is 10% what happens to me and 90% of how I react > to it." > Charles R. Swindoll >
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