ORANGE AND ROSEMARY SCENTED WINTER SQUASH AND ZUCCHINI WITH BALSAMIC VINEGAR

I suddenly realized that I still had a forlorn winter squash in the fruit bowl, it's orange colour camouflaged it well among all the oranges that has been filling the bowl for the last months but the elegant form of it made it stand out among its chubby comrades. All those oranges remained in my mind and I felt that I had to use some of them when I cooked the squash, and the thought of oranges led to rosemary and then balsamic vinegar and I ended up with this dish. I am desperately longing for spring food, I am eagerly waiting for the asparagus to come into season, fresh peas, strawberries, not to talk about cherries but I know I have to wait and waiting like this is not bad.





ORANGE AND ROSEMARY SCENTED WINTER SQUASH AND ZUCCHINI WITH BALSAMIC VINEGAR

1 winter squash
2 zucchini
1 orange, both grated peel and and juice
1 sprig of fresh rosemary, finely chopped
2 tbslp pine-nuts
1 tsp honey
2-3 tblsp good balsamic vinegar
salt
extra-virgin olive oil

- Dive the squash and cut the zucchini in slices divided in two or four if big.
- Heat up olive oil with the grated orange peel, after 1-2 minutes, add the squash and the rosemary and cook slowly until half soft, then it is time to add zucchini, pine-nuts and half of the squeezed orange juice. Go on braising until soft and golden.
- Whisk together the rest of the orange juice, honey and balsamic vinegar and add it to the pan.
- Sauté on high heat for a couple of minutes, stirring all the time, and then serve it as it is on couscous for example.