chipotle-glazed squash skewers.
February 6, 2012 in Fabulously Simple, Food Matters Project, Healthy Eats with 16 Comments
Each week, a group of food bloggers and home cooks are coming together to cook our way through The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living by Mark Bittman.
I’m not gonna lie. This cookbook is overwhelming. Overwhelming in a way that I want to make at least 90% of the 500+recipes in this beast of a book. Overwhelming even moreso in a way that when I first read about what the “Food Matters” philosophy represents and stands for, I was so inspired that I decided to start this project.
In a nutshell, it’s about eating more plants and natural foods. In turn, we’re talking less meat and processed foods. And it’s about how all of that’s good for our health – duh – and the environment, too.
I selected this recipe to kick-off the launch of our project. It was so, so hard to pick just one. I’ve already cooked at least 5 or 6 recipes from the book, because they’re all just so simple and easy for everyday cooking. (If Mark Bittman’s new to you and if you’re a new-ish cook, I highly recommend you check out another book of his as well: How to Cook Everything.) There’s something about the way he explains things that’s so easy to understand, and his recipes are totally no-nonsense. He gives options and ideas for how to adapt almost any given recipe, so you can truly feel confident in what you’re doing if you’re new to experimenting with different flavors or ingredients. He makes cooking fun – and easy.
You know where I stand on this: If you’re not having fun, you’re doing it wrong. And yes, this applies even to healthy, easy-enough-for-a-weeknight cooking.
I was drawn to this recipe because the idea of the smoky chipotle with the creamy, sweet roasted butternut squash seemed to be a match made in heaven, and one I just had to try. It was everything I’d hoped for, and the real beauty of it all lies in its simplicity. Few ingredients, simple preparation, food that looks as beautiful as it tastes…that’s what the recipes in this book are all about. Mark offers the lime wedges at the end as optional, but I disagree – squeezed over the dish before serving, they add a necessary element of brightness.
You could do this one as an appetizer or a side. I like the idea of serving it as an appetizer because, well, I don’t normally serve vegetarian let alone close to vegan-friendly (just sub maple syrup for the honey) appetizers. It’s a way to switch things up! I equally like the idea of this as a side, and if you can’t bear the thought of going totally meatless, I think it would be great with a little skirt steak/chimichurri action. I’d eat it with a sliced avocado, drizzled in olive oil and a sprinkling of salt, and call it a meal – no problem. And as a matter of fact, as I’m typing this, I’m thinking about puréeing the whole thing into a soup.
That’s the power of the recipes in this book. Every idea has the potential to multiply.
Check out the rest of the group’s take on this dish here, and join us next week for Seasoned Popcorn!
| Chipotle-Glazed Squash Skewers |
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- 1 1/2 pounds butternut or other winter squash (you can also use sweet potatoes), peeled, seeded, and cut into 1-inch cubes
- 1/4 cup olive oil, plus some greasing for the pan
- 1 or 2 canned chipotle chiles, chopped, with 2 tablespoons adobo sauce
- 1 tablespoon minced garlic
- 1 tablespoon honey
- Salt and black pepper
- Lime wedges, optional
- Chopped fresh cilantro, optional
- If you’re using wooden skewers, soak them in water for 20 – 30 minutes. Heat the oven to 300 degrees F. Grease a large rimmed baking sheet or roasting pan with oil. Thread the squash tightly on 8 to 12 wooden or metal skewers and put them in the roasting pan.
- Combine the 1/4 cup oil, 1 chipotle chile, the adobo sauce, garlic, honey, and some salt and pepper in a small bowl. (A mortar and pestle is ideal here.) Taste and add another chile if you like.
- Brush the glaze evenly over the squash skewers and roast for 45 to 60 minutes, turning once or twice and basting with any pan juices. When the squash is tender and deeply colored, remove the skewers from the oven. Serve hot or at room temperature with lime wedges and cilantro if you like.
You can also opt to make Miso Squash Skewers: Substitute peanut oil for the olive oil, 1/4 cup any miso for the chipotles and adobo, 1 tablespoon rice vinegar for the garlic, and 2 tablespoons mirin for the honey.
Trackbacks/Pingbacks:
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The Food Matters Project ::: Chipotle-Glazed Squash Skewers | keely marie -
February 6, 2012
[...] Head over to 20somethingcupcakes for the full recipe. [...]
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February 6, 2012
[...] week’s recipe for the group was Chipotle-Glazed Squash Skewers. The recipe sounded amazing as is, and I am sure it would make a killer appetizer or side dish. But [...]
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Food Matters Project #1: Squash with Chipotle Dipping Sauce | Fifthfloorkitchen's Blog -
February 6, 2012
[...] Sarah has chosen the first recipe: Chipotle-Glazed Squash Skewers. [...]
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you are what you eat « salt & pepper -
February 6, 2012
[...] week the lovely Sarah from 20something cupcakes chose our inaugural recipe… chipotle glazed squash skewers. Wow, these are so good. Not something I would usually choose to make, but definitely something [...]
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The Food Matters Project – -
February 8, 2012
[...] This was the first recipe that the project did. I didn’t get in on it until this week, so [...]
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Week 1 In Review | the food matters project -
February 8, 2012
[...] Chipotle-glazed squash skewers by this week’s host, Sarah of 20something cupcakes. [...]
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16 Responses to “chipotle-glazed squash skewers.”
This was the perfect way to kick-off the project. Simple, tasty food at its best
Heather @girlichef recently posted..Chipotle-Glazed Squash Skewers {the Food Matters project}
What a wonderful challenge. The skewers look great (although not vegan with the honey). I think I’d like to try the miso version, though.
Thanks, Janet! I added a note that to make it vegan-friendly, you could substitute maple syrup for the honey. Thanks for pointing that out! And I’m also hoping someone tried the miso version. Sounds good!
Love how yours have the nice char!
Keely Marie recently posted..The Food Matters Project ::: Chipotle-Glazed Squash Skewers
I agree with Keely—loving the char! Great recipe to start out with Sarah! Loved it!
Melissa // thefauxmartha recently posted..Chipotle-Glazed Butternut Squash
I’m so into root vegetables prepared with a spicy kick right now! I laughed about the lime, because when I cook recipes similar to this with a hit of lime juice at the end and test them on my husband, he always says, “You must demand they use the lime, it makes the dish!” So true.
la domestique recently posted..Ingredient of the Week: Dried Chili Peppers
This was a great dish for our first “project”! Much mellower than I expected, so a really accessible recipe and easy to spice up if you like it hotter. Great first choice, Sarah!
The skewers look great! I will be using this glaze on EVERYTHING!
I saw this recipe at Joannes site and had to come here to check this out. The colors, textures, and flavors are incredible!
Mireya Merritt @Healthy Eating Habits recently posted..Halibut and Fennel with Lentils – Christopher Hirsheimer and Melissa Hamilton #33 – “50 Women Game Changers”
Acorn squash would be great for this too. Yum!