Acorn Squash with Ginger & Seaweed | Sequatchie Cove Farm

This recipe comes from the book Fresh from the farmer’s market: Fall by Alastair Hendy

I would actually recommend this whole cookbook for the upcoming season.  The recipes are fun and interesting, with categories for the common harvest of squash, nuts, mushrooms, apples and pears.  With the arrival of winter squash these last couple of weeks, I thought I would pick an interesting recipe to share from this book.  Enjoy!

Ingredients:

• 3 bundles Asian noodles, such as ramen or udon (optional)
• 1 oz. dried hijiki or wakame seaweed
• 1 small acorn squash, about 1 1/2 lb.
• 2 cups dashi (use instant dashi and follow the package instructions)
• 3 tablespoons mirin (sweetened rice wine)
• 1 tablespoon sugar
• 1/4 cup light soy sauce
• 1 inch fresh ginger, finely sliced and shredded, to serve.

Method:

Cook the noodles, if using, for about 2 minutes in boiling water until al dente.  Rinse in cold water, drain, then let return to room temperature.  Put the seaweed into a bowl of cold water until soft and re hydrated.  Drain.  Cut the squash into quarters, de-seed, peel, slice each piece in half crosswise, then again lengthwise.  Put the squash into a saucepan, add the dashi, mirin, sugar, and soy sauce, bring to a boil, then simmer for 15 minutes.  Add the drained seaweed and warm through for 1 minute.  Divide the noodles between 4 bowls, add the squash, seaweed, and a ladle of hot stock.  Top with shredded ginger.

Filed under: Seasonal Food Recipes on September 23rd, 2009 |