Winter Squash W/shallots, Peppers, Pine Nuts and Sage

Winter Squash W/shallots, Peppers, Pine Nuts and Sage Ingredients

1 1/2 lb Winter Squash	1 tb Rubbed Sage, *Note
12 oz Shallots	Salt And Pepper, To Taste
1 lg Red Bell Pepper, Diced	1/4 ts Allspice
1 tb Balsamic Vinegar	2 tb Pine Nuts

Instructions for Winter Squash W/shallots, Peppers, Pine Nuts and Sage

*NOTE: Original recipe gave the options of using 1 tsp ground sage or 1/4 C slivered fresh sage leaves. Reggies NOTE: Original recipe used 1 tsp olive oil to divide and smear over the parchment paper. I omitted the 1 tsp of olive oil and just gave the parchment a very quick spritz of nonstick cooking spray. Any winter squash is suitable here - try acorn, butternut or delicata. Pasta with garlic, parsley and Parmesan cheese makes a perfect accompaniment. Preheat the oven to 425 deg F. Cut squash in half and scoop out and discard seeds. Cut crosswise into 1" slices. Peel the slices and cut each one crosswise into 1/4" pieces. Peel shallots and separate them into individual cloves. Cut each clove in half crosswise. In a large bowl, toss together squash, shallots, bell pepper, vinegar, sage, salt and pepper. Rub each parchment sheet with 1/4 tsp oil (I gave them a very quick spray of nonstick cooking spray) to prevent squash from sticking onto each sheet, making sure that the shallots are evenly distributed. Sprinkle each portion with a scant pinch of allspice and 1/2 tsp of pine nuts. Seal the packets as directed below. Bake for 25 minutes or until vegetables are tender. Cut, Fill, and Seal Methods for the parchment paper: Classic Hearts: Cut 4 sheets of parchment, approx 15 x 18". Fold each sheet in half to create approx 15 x 9" rectangles. Cut rectangles into half-heart shapes (as if you were making valentines). Open the hearts and mound 1/4 of the filling mixture near the center and to one side of the crease. When all the ingredients have been added, close the paper over the filling so the edges of the paper meet. Beginning at the rounded end, fold over about 1/4" of paper and crease the fold sharply. Fold over again and crease. Work your way around the paper, folding both edges in together and creasing sharply to create overlapping pleasts. Twist the pointy end tightly to seal. Place filled hearts on baking sheets, 1 per sheet. Rolling Method: This style is not as pretty, but its easier, quicker, and uses less oven space. Cut four approx 15" square sheets of parchment. Mound 1/4 of the filling in the center of a sheet. When all the ingredients have been added, bring opposite edges of the paper together and fold over several times. Fold ends under several times and tuck underneath the packet. Place filled packets on a baking sheet. This was extremely good. We put it over homemade spaghetti and it didnt need a sauce at all. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 135.8, Fat 3.5g, Carb 25.5g, Fib 2.5g, Pro 4.8g, Sod 15mg, CFF 20.8%. Recipe by: Veggie Life, Mar 1997 Posted to Digest eat-lf.v097.n041 by Reggie Dwork on Feb 12, 1997.

Main Ingredient: PepperCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Allspice	Balsamic Vinegar	Pine Nut	Red Bell Pepper
Sage	Shallot	Squash

Low fat Main dishes Side dishes Vegetarian Bell pepper Pine Nuts Shallot Balsamic Vinegar Dinner

for flavor and categorization

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