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This recipe comes from Food and Wine, November 2011
Chef: Kevin Kathman
I used two gold nugget squash from our CSA for the squash. It added great color. Mine doesn't quite look like the picture in the magazine, but still is an attractive dish. It takes a while to prepare and at one point I had the timer on the microwave, stove, and my cell phone timing the squash, quinoa, and mushrooms as they cooked separately. The cream, sugars, and maple syrup add a sweet note to the savory squash, quinoa, and mushrooms. Together all the tastes are very nice. We had it as a main dish alone and the serving size was filling. The leftovers are quite nice warmed up too.
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