Exceptional Italian Olive Oils & Artisan Balsamic Vinegars
L'arte dell'Olivo
  • Home
  • Olive Oils
    • Olive Oils
    • Production
  • Balsamics
    • Balsamic Vinegar - Production
  • Order
  • Recipes
    • Cocktails >
      • Blood Orange & Basil Spritzer
      • Nuovo Balsamic Bloody Mary
      • “Sangue di Maria” Bloody Mary Elixir
      • Raspberry Balsamic Martini
      • Raspberry White Balsamic Prosecco Aperitivo
    • Appetizers >
      • "Potato candy" with Flavors of Lemon and Rosemary
      • Smoked Salmon on Endive Spears with a L'arte EVOO & Balsamic Caper Vinaigrette
      • Tuscan White Bean Hummus Dip
      • Carpaccio of Zucchini with L'arte Lemon White Balsamico
      • Endive Boats with L'arte Balsamic and EVOO Marinated Vegetables
      • Endive Spears with Tuscan White Bean Radicchio Salad
      • Fettunta (the original Tuscan garlic bread)
      • Deviled Eggs with L'arte Balsamic
      • L'arte Olive Oil Dip Recipe
      • Tangy Fresh Mediterranean Lentil Salad
    • Breads and Cakes >
      • Chocolate Cupcakes
      • Focaccia
      • Rosemary & Sea Salt Bread
      • Savory Bread Rings
    • Pasta Plates >
      • Spaghetti Aglio, Olio, e Peperoncino (garlic, oil & red pepper flakes)
      • Pasta with fresh cherry tomatoes
    • Salads >
      • Broccoli Bacon Salad
      • Kale Salad with Balsamic Yogurt Vinaigrette
      • L'arte Ranch Dressing
      • Shrimp Avocado Salad
      • Shrimp Veggie Salad
    • Soups >
      • L'arte Chick Pea Soup
      • Roasted Pumpkin Soup
    • Fish and Meats >
      • Baked Oven Roasted Chicken
      • Grilled Scallops L'arte Style
      • Truffle Balsamic Roasted Chicken with Mushrooms
      • Chicken Piccata L'arte Style
      • Keith's Famous Hamburger Recipe
      • L'arte Filipino Chicken Adobo
      • L'arte Lemon Balsamic Chicken with Mushrooms and Peas over Quinoa
      • Lemon-Truffle Balsamic Marinade
      • Orange Glazed Rosemary Balsamic Chicken
      • Pomegranate or Raspberry Balsamic Chicken with Thyme
      • Oven Roasted Salmon w/Lemon Thyme Balsamic Glaze
      • Rosemary Glazed Lamb Chops
      • Oysters L'arte
    • Side Dishes >
      • Gourmet Coleslaw w/ Spicy Pepper Balsamic
      • Balsamic Glazed Brussel Sprouts
      • Balsamic Glazed Squash & Aged Cheese Shards
      • Fagioli - Tuscan Beans
      • Farro with Pistachios, Mixed Herbs and Golden Raisins
      • Grilled Brussel Sprouts
      • Hearty Roasted Vegetables with L'arte Olive Oil
      • Mashed Sweet Potatoes w/Garlic & Rosemary Balsamic
      • Middle Eastern Spiced Trasimeno Fagiolini
      • Moroccan Lentil Salad
      • Nuovo EVOO Mashed Potatoes
      • Pomegranate Balsamic Glazed Carrots
      • Roasted Brussel Sprouts, Asparagus and Cauliflower with L'arte Olive Oil
      • Roasted Cauliflower with Shallot and Truffle White Balsamic
      • Roasted Vegetable Hummus
      • Rosemary Balsamic Pan Glazed Chickpeas
      • Shaved Fennel Mixed Salad with Blood Orange & Basil Vinaigrette
      • Spicy Toasted Garbanzo Beans & Pistachios
      • Summer Estrusco Bean Salad
      • Truffled Potato Salad
      • Wilted Spinach Salad w/Raspberry Balsamic Bacon Dressing
    • Sandwiches >
      • Oregon Tuna Melts
    • Desserts >
      • Fruit Salad w/Raspberry Balsamic
      • L'arte Chocolate Chip Cookies
      • Lemon Tart
      • Strawberries in Balsamic
      • White Balsamic Sauteed Apples
  • FreshPress
  • Get E-mail!
  • The O-Blog
  • Who We Are

L'arte Balsamic Glazed Pan Seared Squash with Aged Cheese Shards

INGREDIENTS:
  • 4 tablespoons L'arte EVOO
  • 5 fresh sage leaves, sliced into a very thin chiffonade
  • Leaves of 4 fresh thyme sprigs
  • 1 medium (2 pound) butternut squash, peeled and cut into uniform 3/4 inch cubes, about 5 cups worth
  • 2 tablespoons L'arte 6 year IGP Balsamico di Modena
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Handful of aged cheese shavings, to serve

DIRECTIONS:
1. Heat 2 tablespoons of L'arte EVOO in a large sauce pan over medium high heat. When the oil is hot, add the thyme and sage and fry them for 30 seconds. Add the squash, immediately toss to coat with the oil and spread the squash out into as much of a single layer as possible. Cook for 5 minutes, stirring once or twice.
2. Lower the heat to medium, add the 2 tablespoons of L'arte 6 year IGP Balsamico di Modena and continue cooking for another 10 minutes or longer, stirring occasionally, until the sides of of the cubes vary from light to dark brown and the squash is tender all the way through when poked with a fork. Pay attention to the heat under the pan, taking care not to burn the outsides before the middles are soft, but don't worry if a few cubes darken to near black here and there. As the squash cooks, stir and scrape often with a wooden spoon or heatproof spatula that can do the work of getting the tasty bits up off the bottom of the pan without scraping it too much.
3. While the squash cooks, briskly whisk together the balsamic and olive oil and set it aside.
4. As soon as the squash is tender throughout, sprinkle with salt and pepper, adding more to taste. Transfer the squash to a platter or plates and drizzle with the balsamic vinaigrette. Scatter the shards of cheese over top and serve immediately.
Proudly powered by Weebly