Provential Squash In Balsamic Fig Reduction Sauce Recipes

BALSAMIC FIG SAUCE

Steps:

• Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
• Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.

BALSAMIC-GLAZED SQUASH

Steps:

• Toss 1 large acorn squash (cut into wedges) in a baking dish with 3 tablespoons each melted butter and balsamic vinegar, 2 sliced shallots, 6 chopped sage leaves, 1 tablespoon honey, a pinch of ground coriander, and salt and pepper. Add 1/2 cup water and roast at 450 degrees F, 20 minutes; flip, sprinkle with 1/4 cup hazelnuts and roast 20 more minutes.

PROVENTIAL SQUASH IN BALSAMIC FIG REDUCTION SAUCE

Steps:

• To sautee the squash: Slice the squash into 1/4 inch thick pieces. Heat olive oil on medium to medium high heat, and sautee squash for 10-15 minutes, or until soft and slightly golden (you will notice the color becoming lighter). At this point, add the butter, fig preserves, and all other ingredients. Cook for 2-3 minutes more, stirring constantly, until tender.* *Tip: If you find you've added the ingredients for the reduction sauce too soon, add 1-2 tablespoons of water and continue cooking until tender. To boil the squash as a low-cal alternative: Remove seeds. Slice the squash in half and boil for 1 hour, or until tender. Remove from skin with a fork. Combine all other ingredients (minus olive oil) in a separate pan over medium-low heat. Cook for 2-3 minutes, stirring constantly, until mixture has thickened. Drizzle shredded squash lightly with balsamic fig reduction sauce.

VANILLA ICE CREAM WITH BALSAMIC FIG SAUCE

Steps:

• Place ice cream on counter to soften. In a small pot, combine vinegar and water and bring to a boil. Add figs and reduce heat to simmer. Stew figs in sauce until they are soft and sauce is thick and syrupy, about 12 minutes.
• Scoop ice cream into glass goblets or other dessert dishes and top liberally with hot balsamic fig sauce and whipped cream. Garnish the top of the whipped cream with a little freshly grated nutmeg.

BALSAMIC FIG SAUCE

Steps:

• Combine all ingredients with 1/2 cup water in a saucepan.
• Cover; bring to boil over high heat.
• Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.
• Let cool slightly; remove thyme sprig.
• Press mixture through a large-holed sieve with a rubber spatula.

SQUASH PROVENCAL

Steps:

• Drain tomatoes, reserving 1/4 cup juice; set aside. In a greased 13x9-in. baking dish, layer the zucchini, onion and rice; dot with 1 tablespoon butter. Top with squash and tomatoes., In a small bowl, combine the garlic salt, pepper and reserved juice; pour over tomatoes. Dot with remaining butter., Cover and bake at 350° for 40 minutes or until rice is tender. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Serve with a slotted spoon.

ROASTED SQUASH WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400º. Line a cookie sheet with foil.
• Cut the squash lengthwise in half.
• Seed and cut it into 4" squares with skin on. Score the flesh with crosshatch cuts about 1/2 inch deep.
• Rub all over with olive oil.
• Set the pieces skin-side-down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper.
• Bake 45 minutes or until easily pierced with a knife and lightly browned.
• Serve hot or at room temperature, sprinkled with balsamic vinegar.

SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes., Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute. Stir in beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat until heated through, 8-10 minutes., When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.