A Jerry James Stone Recipe
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Ingredients
- 2 ยฝ pounds butternut squash
- 3 tablespoons unsalted butter
- ยผ teaspoon sea salt
- 1 cup dried cranberries
- 2 cups baby arugula
- โ cup walnuts, coarsely chopped
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Instructions
- Prepare the 2 ยฝ pounds of butternut squash: Begin with the peeling hack below. Trim the ends and cut the squash in half lengthwise. Scoop out the seeds. Chop the squash into ยฝโ cubes. You should have around 5 cups.
- Warm your pan over a medium-high heat.
- Melt 3 tablespoons of unsalted butter in the pan and reduce the heat to medium.
- Add the cubed butternut squash to the pan, completely coating all of the squash in the melted butter. Cover and cook for a couple of minutes.
- Remove the cover, mix the squash, and salt it with ยผ teaspoon of sea salt. Mix again. Cover.
- Cook the squash for 10 minutes or so, stirring occasionally, until tender and slightly seared.
- Remove cover and add 1 cup of dried cranberries and mix to combine. Cover and cook for 1 minute. This softens the cranberries, making a much more complimentary texture to the squash.
- Do not use fresh cranberries as they would release too much moisture leaving you with a bad soup.
- Remove the cover and turn off the heat.
- Add 2 cups of baby arugula, and fold into the mixture. The remaining heat will just wilt the greens.
- Mix in โ cup of coarsely chopped walnuts and serve with a SIP certified Malbec.
- Enjoy!
Storage Tips:
How to Buy Butternut
Butternut squash does not ripen after harvest, it just spoils, so picking a good one is important. Choose gourds that are heavy for their size, have tan and taught skin (no green spots), and have a firm stem.
How to Store Butternut
Never put butternut squash in the fridge. It is too cold and will cause it to spoil faster. Store it in a cool, dark place that has decent airflow. Stored this way it will keep for 3 months.
Jerry’s Hacks:
Peeling Butternut Hack
Pierce the skin with a knife or fork all around the squash. Microwave the butternut squash for 3 minutes. After it cools, peel the squash.
Revive Wilted Greens
Greens that have wilted but not spoiled can be revived by adding them to an ice bath for 15 minutes or so. The cold water rehydrates the cells, making them crispy again.
