This might possibly be one of the simplest recipes I've ever posted to this site. I'm sitting here looking at my notes, which are splashed red like something from a crime scene, and I can see that it was not intended to be as simple as it turned it to be. I'd intended to add some wine to give the flavor some complexity, but it turned out not to be necessary. I had intended to add a bit of ginger to give a little bit of excitement, but I got distracted and as it turns out that's okay. I'm a little hard pressed to extend the commentary beyond a few words on simplicity and seasonality but really that's all that needs to be said. Sometimes, especially with side dishes, that's best.
Plus, it's very red.
Squash and Beets (serves 10; approx. $0.98/serving)
1 kabocha squash, peeled and diced
1 butternut squash, peeled and diced
4 beets, peeled and diced
4 cups water
- Very large, deep saute pan with a lid
- Combine the ingredients in the saute pan and bring to a healthy simmer. A boil is a little much, if your pan is the right size the water should only come a little more than halfway up the side of the pan anyway, but a good strong simmer is about right.
- Clamp the lid on for about ten or fifteen minutes.
- Remove the lid and simmer until the vegetables are done to your desired degree of tenderness - this will vary from cook to cook - and some of the liquid has evaporated.