This post was generously underwritten by Mizkan. As always my comments and opinions are my own.
This morning, while driving the kids to school, I saw tons of pumpkins growing on the side of the road. The bright orange and greens covered the fields as a reminder Fall is here, and with it, a new palette of colors, flavors and aromas.
I do like Fall, not just because the weather is cool and nice, but because this is the season for pumpkins and squash. A few weeks ago I was visiting a farm on the Central Coast of California and ended up with a basket full of squash of different shapes, colors and sizes. They looked so pretty that I didn’t want to cook them! That would be a waste so I took a couple sweet dumpling squash and created a dish with the help of Nakano’s oregano-basil rice vinegar. The sweetness of the vinegar tastes divine with the fresh and strong flavor of the squash.
Sweet Dumpling Squash with Basil and Oregano Rice Vinegar
- 2 sweet dumpling squash
- 1/3 cup of red onion, sliced
- 1 T butter
- 6 T Nakano Seasoned Rice Vinegar with Basil and Oregano
- Salt and peeper to taste
- Fresh lemon thyme (optional)
Slice the squash and, following your microwave instructions, cook until soft. You can also bake them, or roast them, if you prefer. In a pan over medium heat, melt the butter, add the red onion and cook until the onion is soft, approx 5 minutes.
Peel the squash, cut into pieces and add to onion and butter. Mix and cook until flavors are combined, approx 3-4 minutes. Turn off the heat and add Nakano rice vinegar, salt and pepper to taste. Sprinkle a few lemon thyme leaves on top if you wish.
It makes a perfect side dish.
Don’t be afraid to experiment with new flavors, specially when cooking vegetables. I have found vegetables with rice vinegar make a perfect pair, and with the great variety of rice vinegar flavors available the possible combinations are endless.
Have you seen my Mexican coleslaw with red pepper rice vinegar?