L'arte Balsamic Glazed Pan Seared Squash with Aged Cheese Shards
INGREDIENTS:
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.
- 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.