Who says you can't adapt recipes to fit seasonal harvest? Looking at what was on hand in the house, we determined that we could we come up a dish that would fill our hankering for Chinese food and use up our more Fall focused ingredients. Voila - Squash Lo Mein!! Super simple to pull together – certainly a dinner that could work for a busy family.
Hope you give this a try.....and please, feel free to share your recipe ideas and adaptations with us!!
Enjoy
Cheryl
Squash Lo Mein
INGREDIENTS:
1 small butternut squash peeled/seeded/cut into 1” pieces
1 small onion chopped
8 Sage leaves, sliced thin
1 large clove of garlic minced
1 2” thumb of fresh ginger, minced
1 Teaspoon Kosher Salt
1/4 Teaspoon of ground black pepper
1 Teaspoon Chinese 5 Spice blend
2 Tablespoons Hoisin Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Pepper jelly
¾ cup chicken stock
1 teaspoon butter
Sesame oil
Thin Spaghetti for 4 people, cooked/drained
We added 3/4 cup of Duck confit we had in the fridge to our sauce before serving!
HOW TO:
Cook off your spaghetti just till al dente, drain and toss with just a bit of Sesame oil and set aside.
In large saute pan add a tablespoon or two of olive oil and 1 teaspoon butter over medium heat. Add squash and onion and salt/pepper, then allow to caramelize and soften. Add sage, garlic, ginger and saute till squash is tender but not overdone. Add chicken stock, jelly, Hoisin sauce and soy sauce, Chinese 5 spice and simmer for a couple minutes to just create your sauce. Add cooked spaghetti and serve!
OPTIONS: Add a protein like tofu or chicken, top with chopped spring onion, try other seasonings, vegetables or add hot pepper flakes for some heat!
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