I love unexpected ingredient pairings. Specifically, most folks wouldn’t be surprised at the suggestion of butternut squash with pumpkin pie spice (cinnamon, nutmeg, cardamom, clove). But the mention of cayenne pepper might throw a few people off. Well, don’t underestimate this delicious combination. Especially when pureed with a little bit of butter, salt, and soy milk for creaminess (of course you should cube and steam the squash first).
This lovely fall-orange puree served as the base for some pan fried red snapper filets that I had marinated in lemon juice, olive oil, pimentón (smoked spanish paprika), garlic and onion powder. A bowl of brussells sprouts sauteed (always par boil and shock first) in olive oil, butter, and minced shallot with fresh farmer’s cheese crumbled on top played a supporting role. If you’re snapper and squash and greens got yo’ back, you know it’s goin to be a good night.