Cooking seasonally is an important part of current restaurant trends, but the winter months can be challenging as there isn't an abundance of fresh produce available. But never fear - gourd vegetables and brussels sprouts will take you through the next three months until the weather turns and the first Spring greens are available. Gourds make an excellent side dish, but as they are filling, consider using them as a main entree option for vegetarians or those looking to fill their New Year's resolutions and eat lighter and healthier also.
Below are some simple 'outside the box' recipes to get you inspired and move beyond butternut squash soup with your seasonal vegetable offerings:
Butternut Squash Cajun Fries
Ingredients:
- Preheat oven to 450 degrees F (230 degrees C). Wipe down a pan sheet with olive oil.
- Blot any moisture from the butternut squash fries with paper towels, and place on the prepared baking sheet. Sprinkle with salt, black pepper, and Cajun seasoning.
- Bake in the preheated oven until lightly browned and tender, 15 to 20 minutes, turning once.
1½ pounds brussels sprouts
½ cup extra-virgin olive oil
¼ cup rice-wine vinegar
¼ cup honey
2 tablespoons Sriracha, or more to taste
Kosher salt and freshly ground black pepper
DIRECTIONS
1. Preheat the oven to 400°F. Trim the base away from the brussels sprouts and discard. Cut the sprouts in half.
2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.
3. Spread the brussels sprouts on a baking sheet, cut sides down. Pour any extra olive-oil mixture onto the pan and tilt the pan around to distribute it.
4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.
