![]() ![]() I sincerely appreciate all the love that has been given to this little blog of mine. I only recommend products that I love and/or personally use or are similar to the products I use – all at no additional cost to you. ![]() That support allows me to continue to share my recipes with you. If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see! Just make sure to tag me so I don’t miss it!ĭisclosure: As a way of supporting Chasing the Seasons, I may receive monetary compensation for my endorsement, recommendation, and/or link to any product(s). However you customize this dish, the lentils are nourishing and comforting during these cold winter months and if you like big flavor, the spicy heat that clings to the pasta noodles won’t disappoint. Although I’ve also made this with traditional pasta as well as quinoa pasta, though you do lose that coveted liquid gold (pasta water!) when you use a gluten-free pasta – just keep that in mind. In this photo, I used a mushroom wheat-germ tagliatelle from Italy. This is an easy sauce to make in advance, or to customize with a little bit of what’s on hand. Uncork the red wine (… and save some for the dish), grab an onion, a few cloves of garlic, and you’ll have a hot and spicy fire-roasted lentil bolognese to warm your soul on a cold winter’s night. Winter cooking lends itself to making good use of winter pantry staples, like lentils and canned tomatoes, along with those odds and ends that we don’t always have a plan for in the refrigerator, I’m talking about you lone carrot in the crisper. Garnish with chopped hazelnuts and chopped parsley and serve.Lentils add a hearty texture and an earthy flavor to an otherwise simple, pantry-inspired pasta dish. Place the roasted acorn squash on a platter and spoon the dressing all over the top of each piece of squash. Season with salt and pepper and mix through. In a small bowl, combine the just warm brown butter and the pomegranate molasses, and stir to combine. Set aside to gently cool to room temperature, about 10 minutes. Continue to cook the butter until the butter foams and turns brown and smells nutty, about 5 to 8 minutes, being careful not to burn. Carefully remove from the oven and set aside. Place on a baking sheet and bake for 15 to 20 minutes or until tender and golden brown. 6 tbs Basil or Rosemary Oil 1/2 cup Classic Balsamic Reduction or Fig & Fire Balsamic Reduction 2 tsp egs. Meanwhile, in a bowl, toss acorn squash with 1.5 tablespoons of olive oil, salt, black pepper and Herbes de Provence. While squash is roasting, melt the butter in a small saucepan over medium heat, stirring occasionally. Ingredients 3 acorn squash halved and seeded. At this point, switch the oven to broil and broil for an additional 2 to 5 minutes, just until the squash turns brown and caramelized in spots. Place the squash into the oven and roast until golden and fork-tender, approximately 20 to 25 minutes. Pour the squash out, cut-side up, onto a sheet pan and sprinkle the exposed side of the squash with some more of the spice rub. Liberally sprinkle some of the spice rub over the squash and toss to evenly distribute. 3 Next add a generous tablespoon of butter to the center of each squash followed by 2 to 3 heaping tablespoons of brown sugar. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt. Drizzle the oil over the squash, season with salt and pepper, and toss to coat. 2 Halve each squash, then scrape out the seeds and stringy membranes. Place the quartered acorn squash in a large bowl. In a small bowl, thoroughly combine the light brown sugar, nutmeg, cinnamon and ginger set spice rub aside.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |