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We hope you are able to form a connection with us, and the products we grow and produce on the land we live and work with.

Thursday, November 11, 2010

Squash Recipe

We came across a recipe this fall that we really enjoyed and wanted to share with you. Another way to prepare the winter squash you may have stored in your cold room or if you don't have any go to your nearest Farmers Market and purchase one before they are sold out.
We used a pumpkin called Jamboree Hybrid, that we grew, which has a blue/grey skin. They are ornamental as well as edible. carved like a pumpkin for Halloween. The flesh is very orange and firm, perfect for the recipe below.

Squash Rings with Honey Soy Glaze
3 pounds of acorn, butternut or other firm squash
vegetable oil
3 tbsp honey
1 tbsp soy sauce
2 tsp rice vinegar
1 1/2 tsp minced peeled fresh ginger
1 garlic clove minced (we used several cloves)
Pepper, to taste
Preheat oven to 450F. Brush a large baking sheet with oil (can also line it with foil). Peel and seed squash and cut into 1 inch thick disks.
Place disks in single layer on prepared baking sheet. Cover baking sheet with foil. Bake about 15 minutes until squash begins to soften.
Meanwhile whisk next 5 ingredients in a small bowl to blend. Remove foil from squash. Brush half of honey mixture over squash. Sprinkle with pepper. Bake uncovered 10 minutes. Brush remaining mixture over squash; continue to bake until squash is brown, tender and glazed, about 10 minutes.

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