This is a wonderful veggie-heavy dish. I love grains but it is nice every once in awhile to have a dinner that stands by itself as veggies alone. The recipe comes from The Best of Vegan Cooking by Priscilla Feral. Well, she says it's actually adapted from a New York Times recipe. Either way, it's completely delicious.
Any dish with butternut squash takes some time to make. First is the task of actually having to cut the squash open. I use a gigantic knife meant for slicing crusty bread, I think. Amazingly so far no injuries. This recipe calls for cubes of squash so it takes only half as long as baking a full squash does. Creating a maple syrupy/margariney/apple-cider-vinegary glaze for the squash makes it even sweeter. The baked squash as well as dried cranberries compliment the kale and white beans nicely and almost made me feel like I was eating dessert. But I guess I have a unique concept of what counts as dessert.
I adore the recipe but I do have a complaint. Someone didn't edit the book very well. One sentence from this recipe is "Cook, stirring, over medium-high heat until margarine;..." and that's it. It's obvious that it means stir until the margarine melts. But if I were ever lucky enough to have a book published of any kind, I would pay close attention to make sure there are no errors like that.
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