It’s time, my friends. With only 3 weeks of Winter left I thought we’d do a nice Winter recipe to send off the season nicely. I know many are braving Winter conditions for far longer than that so March 20th means very little. But find the time for this one, it’ll warm what ails ya…
We’re going to be grilling. If it’s too cold and wintery outside for you this can also be done in the oven. They key here is using fresh herbs to brighten up the sometimes-bland flavor profile of whatever local squashes happen to be available in your area. Dried herbs… we don’t need ‘em…
- Squash – 2 or 3 or 4 or 5 or… fill in the blank. What’s available is what’s best. Butternut, Acorn, even Pumpkin. (No spaghetti squash for this one, however…)
- Fresh herbs thinly chopped. Sage, oregano, parsley, tarragon, mint, thyme, etc… A combination of 2 or three of any of those is what we want here.
- Extra Virgin Olive Oil – Amounts to follow
- Salt and Pepper
- Parmesan Reggiano (cheese) – 1 cup. (Or Pecorino Romano)
Heat your grill to medium high heat. (Or your oven to 375℉) Slice down your squash of choice, after removing the rind. This is pretty easy but feel free to look up videos on how to do that. (Email me and I’ll direct you my personal favorites.) Then slice your squash into half inch slices. (See accompanying picture.)
Toss slices with Olive Oil to coat and healthy pinches of both salt and pepper. Lay over direct heat and grill 3 to 4 minutes per side with the lid closed. Check to make sure the slices are fork-tender, but not mushy. We’re not making mashed potatoes here so we still want the slices to retain their rigidity and some firmness.
Remove from heat and drizzle with Olive Oil and top with shredded cheese immediately. (Same thing if you’re doing this in the oven. Roast for about 18-20 minutes.)
Drizzle with Olive Oil and sprinkle with cheese immediately upon exiting the heat. Sprinkle your fresh herbs over the squash at this time, also. The herbs do not need to be cooked but the heat from the squash will bring them to fruition just nicely…
Slice squash into 1 inch bite sized pieces and toss with sweet Italian sausages that have been cooked and also sliced into 1 inch segments. Toss with Olive Oil, cheese, and fresh herbs just as above. We’re now a mere 7 months until the Holiday Season. Just a friendly reminder. We’ll be switching to Spring delights next time…
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