Hot Mediterranean Squash Dish
3 butternut squash
3 Italian squash
3 Summer Squash
1 medium bulb of fennel slivers
1/2 cup red onion slivers
1 Tbs. sesame seeds
2 Tbs. extra virgin olive oil whisked into:
1/2 cup fresh orange juice
2 tsp. fresh lemon juice
2 tsp. orange honey
2 tsp. fresh orange zest, finely minced
In a small bowl place the olive oil. Whisk orange juice, lemon juice, honey and orange zest into the oil.
Peel and cut squash into long cubed strips. In a pan place 2 cups of water and squash to steam for about 10 minutes. You want the squash to still be firm.
While squash steams, heat 2 tsp. extra virgin olive oil on medium heat.
Place fennel slivers and red onion in the oil and saute until tender and crisp (about 3 minutes.)
Remove squash from heat to a mixing bowl, and wipe out saute pan with a paper towel.
Add sesame seeds and toast on medium heat until golden brown. Make sure you stir often.
Put sesame seeds and squash in mixing bowl with fennel and red onion and drizzle with the dressing.
Mix the salad gently to prevent breaking the squash
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