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Fried Winter Squash with Gorgonzola Butter

By , from the Deborah Madison collection
Serves 4

Introduction

A good squash to use for this is Rugosa, or violin butternut, an Italian heirloom that, unfortunately, is not easy to find. Second to that, use a butternut squash with as long a neck as possible, as that’s the part you’ll be using. You slice it into rounds, then into wedges if you have a really large squash. Another good candidate is a big chunk of Musquée de Provence, which is easy to slice into wedges.

Ingredients

Squash

1 lb. Rugosa squash, neck of butternut squash, or Musquée de Provence
~ Olive oil, as needed

Sauce

1 small garlic clove
~ Pinch of sea salt
1 oz. butter, at room temperature
1 oz. Gorgonzola, at room temperature

Garnishes

~ Minced parsley
~ Crushed walnuts
~ Freshly ground pepper

Steps

  1. Peel the squash and slice it crosswise into rounds no more than ⅜-inch thick. (If you’re using a Musquée de Provence, you can leave the peel on, and slice the squash into wedges.)
  2. Heat a cast-iron skillet, brush olive oil over the surface of the pan just to cover, then add the squash. Cook over medium-low heat, turning occasionally, until tender, about 20 minutes; the surface will be mottled with caramelized spots here and there.
  3. While the squash is cooking, pound the garlic and salt in a mortar until creamy, then add the butter and cheese and work them together into a paste. (The blue veining in the cheese will make a rather drab-looking butter, but don’t worry — that’s why we finish with the parsley.)
  4. When the squash is ready, season it lightly with salt. Remove the cooked squash to a plate, and spoon a little Gorgonzola butter onto each slice. Season with a few pinches of minced parsley, the walnuts, and freshly ground pepper, and serve.

Related article: Discovering a new squash

This content is from the Deborah Madison collection.

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1. by debra daniels-zeller on Nov 15, 2013 at 9:54 AM PST

What a great recipe! I love the simplicity of this Deborah and yet I imagine the flavors are elegant. I’m getting a squash at the market this weekend just to make this one. Thanks for the seasonal inspiration.

2. by Pat Bitton on Nov 15, 2013 at 10:08 AM PST

Sounds yummy! Having recently experimented with Delicata squash for the first time, I’m thinking that might work well cooked this way also.

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