Saturday, September 25, 2010

grilled butternut squash

Fall was definitely in the air this morning after a rather long, Indian summer. Cool temperatures, strikingly blue skies, the perfect morning for a hike with my daughter at Ute Valley Park, just around the corner from our house.
And a perfect day for grilling. It gave me a chance to experiment with a recipe from a new friend who cooks exclusively vegetarian. Grilled butternut squash, with peppers and onions, topped with feta cheese and almonds and served on fresh spinach leaves.

1 butternut squash, peeled
1/2 red pepper,
1/2 orange pepper,
1 small yellow onion
1 clove fresh garlic, minced
2 T. extra virgin olive oil
 sea salt and pepper to taste
1/2 cup crumbled feta cheese
1/4 cup nuts (you might use walnuts or pistachios instead of almonds)
6 oz. fresh spinache leaves
Slice the squash into 1/4" rounds, scooping out any seeds with a spoon. Place in a bowl with 1 T. olive oil and toss with salt and pepper. Slice peppers and onions lengthwise (any combination of vegetables might be used: e.g. zucchini and eggplant).  Toss in a large bowl with 1 T. olive oil and minced garlic and season with salt and pepper. Grill the squash on a medium hot grill. I use a vegetable grilling pan, but you could place the squash directly on the grill racks. Sear about 3-5 minutes per side. Place the squash on a plate and grill the peppers and onion/stir fry if you have the vegetable grill pan a few minutes till hot yet still crunchy. Add the squash briefly to heat.  (All the vegetables might be stir fried in a skillet on a stove top too).

Place the spinach leaves on a large serving platter, and add the vegetables, feta cheese, and chopped nuts. Perfect colors for a beautiful fall day!

Here's another gluten free dish I prepared last week.  The pizza dough was adapted from gluten free day, a lovely blog full of delicious recipes.

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