What should I call a dish made with minced butternut squash, fresh minced fennel and onion cooked slowly, while adding small increments of stock? Kinda like risotto, but no rice!
This is one of those sneaky side dishes that will win the show every time. The guests at the table, will all look at you and ask, “What is it? Oh, it is soooo GOOD!”
The essence of the fennel mellows with the subtle sweet squash flavors. Being the first time I played with this concept, I didn’t look to add more then salt for seasoning and a touch of sherry vinegar to balance the sweetness from both vegetables and the onion.
It would do well with hard cheeses, like Parmigianno. Many of the warm spices would be good options, as well as your favorite chilies, cooked into the mixture from the beginning. Fresh herbs can elevate in a large variety of directions. Make your choices based on what you will be serving with this lovely side dish.
Enjoy!! Chef Celinda