Taking a look around my little apartment I started to count my cookbooks. In all, at the moment, they add up to 368 and this does not include my cooking magazines like Bon Appétit, Cooks, Food & Wine, Saveur, Gourmet, Vegetarian, Cooking, , La Cucina Italiana and so on….They print them…I buy them. Call it an obsession, like owning too many shoes…Oh yes, I am guilty of that also.
I have decided that starting this second adventure in blogging, I will share with you, outside of my own recipes, the ones that I have found interesting.
This butternut squash (aka…Zapallo Anco or Calabacita) is so simple, yet full of flavor.
Adapted from Gourmet, Italian Kitchen.
3 tablespoons Olive Oil
3 shallots, halved and cut thinly
1 medium-sized butternut squash.
3 tablespoons pumpink seeds
1/2 cup chicken broth
1 tablespoon packed dark brown sugar
3 sage leaved chopped
1/2 teaspoon salt
2 teaspoons balsamic vinegar ( I used white)
In a skillet heat the olive oil and add the shallots and squash, stirring until the shallots are soft, about 8 minutes.
Add broth, salt, sage and brown sugar until sugar desolves. Cover and simmer stirring occasionally until squash is tender.
Remove from heat, stir in vinegar and add seeds.
Salt and pepper to taste.