So every now and then I have produce on hand that I’m not sure what to do with. This happens with CSA shipments sometimes. So last week I had a box of produce I received from a friend who went out of town for a week. Amongst other things in the box there were five small yellow squashes. So of course, I went to the Internet to try to find a recipe I could make with ingredients I had on hand. I found the following recipe on epicurious.com. The recipe is called Butternut Squash with Shallots and Sage. The recipe that follows is the epicurious recipe.
Ingredients
2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepperPreparation
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.
Sounds nice, right? Except I didn’t have butternut squash, I had yellow squash. I didn’t have shallots, but I had a fresh white onion on hand. So I decided to use the above recipe as a guide, substitute the items and add a few more and created quite a delicious quick meal. Here is my version below.
Ingredients
2 tablespoons olive oil
1 large white onion, diced (3/4 cup)
3 small yellow squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1 lb. Italian sausage
1/4 cup reduced water
1/4 cup cooking sherry
1 tablespoon packed brown sugar
1/2 teaspoon crumbled dry sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepperPrepared Egg Noodles (fresh or dried)
Preparation
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onions, sausage and squash, stirring, until onions are softened and sausage is browned, about 10 minutes.
Add water, sherry, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. If liquid still remains, uncover and cook off liquid for another 5 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste. Spoon onto hot egg noodles.
Now I can’t tell you how the original recipe tasted, but this was absolutely delicious. I will be making it again. The addition of the egg noodles was a last minute add, as I was cooking the recipe it seemed not like something you would eat by itself. Try it, and tell me what you think.
Sounds great! I always love recipes that are used when you don’t quite have what you need. This is the true test of a great cook in my opinion. Just the other day I ran out of milk while making scones (I know, what kind of idiot wouldn’t check they had milk before making scones). However I replaced it with a mixture of condensed milk & water and they turned out nicely (I am a sweet tooth though). Very sweet with some jam & cream on top
The scones sound delicious. I’m very confidant in my cooking skills, but when it comes to baking, I’m still trying to learn to do it well. So congrats on that ability. I do agree that the ability to substitute well is a sign of a great cook. I think it has something to do with your palate. Knowing ahead of time how flavors combine and what would work. My friends tell me that my super power is the ability to make a gourmet meal out of anything they happen to have on hand. Its always fun to do it that way.