Smashed squash

One of executive chef Laura Frankel's homey hearty recipes.

By LAURA FRANKEL
January 11, 2011 15:49
1 minute read.
Squash

Squash 58. (photo credit: Associated Press)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

SMASHED SQUASH

The bright orange squash and fresh herbs are the perfect complement for the rich short ribs. This healthy and low fat side dish is delicious with poultry, beef or sautéed vegetables. The squash can be made 2 days ahead of serving. Top with toasted pumpkin seeds, dried cranberries or fresh herbs. 

Be the first to know - Join our Facebook page.


Ingredients
✔4 cups peeled, seeded, and diced winter squash such as butternut, acorn or pumpkin
✔1 cup Chicken Stock
✔One 2- to 3-inch cinnamon stick
✔Olive oil
✔Kosher salt and freshly ground black pepper
✔1/4 cup shallots, finely chopped (about 6 medium shallots)
✔1 finely minced garlic clove
✔Grated zest of 1 orange
✔1/2 teaspoon freshly grated nutmeg
✔2 tablespoons chopped fresh sage
✔2 tablespoons chopped fresh flat-leaf parsley
✔2 teaspoons chopped fresh thyme

Instructions
1.    Place the squash, cinnamon stick and chicken stock in a medium saucepan over medium heat. Cook the squash until it is very soft (about 20 minutes). Remove the cinnamon stick and mash the squash with a potato masher (do not worry if there are lumps in your smashed squash-this is supposed to be rustic) and set aside.

2.    Place a large sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Sauté the shallots until they are very soft and lightly caramelized (about 5 minutes. Add the garlic and continue cooking for an additional 2 minutes.

3.    Add the squash to the pan and the remaining ingredients. Stir to combine. Adjust seasoning with salt and pepper.

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR