OVENBAKED WINTER SQUASH WITH HERBS AND ORANGE COATING WITH PISTACHIO NUTS or ZUCCA ARROSTO CON ERBE, ARANCIA E PISTACCHI

winter squash

I almost missed it but I didn’t, this coming weekend is Paper Chef weekend and we need to add some ingredients to the list, this is what we have right now: leek, kiwi, polenta, paprika, lentils, chili pepper, fennel, quinoa, pistachio nuts, honey, citrus fruit, rabbit, offal and rosemary. (I took away a couple of too wintry vegetables) So could you please add some more? One ingredient per person. And on Wednesday Thursday the four ingredients will be presented on the blog of last rounds winner’s: Jim of The adventures of Curt and Katie Mulder. If you missed last time and want to know more about what the paper Chef is, read more about it here.
I did the last red beetroot post some time ago and now it’s time for the last winter squash post for this season. I found this small and handy winter squash and couldn’t resist it even though I am immensely fed up with winter vegetables and just want to eat things that are in season in any other season than the winter season. But it was so small and pretty and even though I’m not a huge fan of winter squashes, I just loove the orange of it’s meat(?!)/inside, it is beautiful! The good thing with squash this size is that divided in two and baked in the oven, it’s enough as a side dish for two medium hungry people or one very hungry person.

ORANGE COATING WITH PISTACHIO NUTS or ZUCCA ARROSTO CON ERBE, ARANCIA E PISTACCHI

OVENBAKED WINTER SQUASH WITH HERBS AND ORANGE COATING WITH PISTACHIO NUTS or ZUCCA ARROSTO CON ERBE, ARANCIA E PISTACCHI

1 small winter squash
Fresh herbs, I used thyme, sage, rosemary, oregano and chives
1 orange
2-3 tblsp pistachio nuts
Salt
Extra-virgin olive oil

– Squeeze out the juice of the orange in a small bowl and mix it with the grated zest.
– Chop the herbs finely and add them to the bowl.
– Chop the pistachio nuts and add them, salt and some olive oil to the bowl. Mix well.
– Divide the squash in two length wise and scoop out seeds and the stringier parts.
– Scoop or brush on the herb mix so that it covers the surface of the squash completely (what a tortured way to say it but that’s how I am today) and pour the rest into the pit of it.
– Bake in a pre-heated oven 200°C/393°F for about 40 minutes or until the squash is soft.

ORANGE COATING WITH PISTACHIO NUTS or ZUCCA ARROSTO CON ERBE, ARANCIA E PISTACCHI

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