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Sautéed Winter Squash and Parsnips with Hazelnuts and Goat Cheese

Makes 4 – 6 servings

 

For the dumplings:

4 cups diced, peeled winter squash (Butternut, Buttercup, Tetsukabuto)

2 cups diced, peeled parsnips (about 3 medium)

1/4 cup walnut oil

1 teaspoon kosher salt

 

Directions:  Put the squash and parsnips into a 12 inch fry pan set over medium high heat.  Add the walnut oil and salt, cover and cook for 3 minutes then stir well.  Continue to cook covered while stirring often until the parsnips are tender but still firm (about 6 minutes more depending on the size of the dice) and the squash is starting to lightly brown.  Remove to a serving bowl then put the pan back over the heat.

 

To finish the dish:

2 tablespoons butter

1/2 cup roasted hazelnuts, lightly crushed

1/2 cup crumbled fresh goat cheese

 

Directions:  Melt the butter in the hot pan you cooked the squash in then add the hazelnuts and cook for about 30 seconds.  Pour over the cooked squash mixture then top with the goat cheese and serve.

 

  

emmy2

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