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Kitchen Corner: Recipes

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© 2008 Culinary Concepts, Inc.

Serves 4

1. Cook the Squash: Preheat oven to 350o. Cut squash into halves using a large chef’s knife and scoop out seeds with a large soup spoon. Place squash, cut side down, in a large baking dish. Add ¼” water and bake 30 minutes. Turn squash over and bake another 30 minutes or until strands pull away easily with a fork.

2. Toast the Walnuts While squash cooks, warm a large saute pan over medium heat. Chop walnuts and then place in warmed pan. Cook, shaking or stirring occasionally, until walnuts are toasted. Remove to a small bowl.

3. Make the 3-Citrus Sauce: In the same saute pan, heat butter over medium-low heat. Add shallots and pear and cook about 5 minutes.

Add juices, honey, salt and pepper and reserved walnuts and cook another 1-2 minutes. Using a large spoon, scoop squash from its shell and toss with sauce in saute pan to coat.

One thing’s end is another’s beginning. Spring’s greens are coming along right as citrus season is drawing to a close. But there’s still some great-tasting and inexpensive fruits available, and this is a great recipe to showcase them.