LAMB CHOPS, BUTTERECUP SQUASH AND CIDER BRAISED CABBAGE

 

        Lamb chops,  buttercup squash and cider braised cabbage

           Winter squashes are a delight to behold this time of the year. The variety in color and shape intrigue the eye and for a cook, the variety of textures and flavor are an inspiration. While Butternut, Acorn and Delicata are most commonly featured in supermarkets, others like Kabocha (Japanese) and Buttercup are less familiar. Kabocha and Buttercup are somewhat similar in shape and dark green color; except Buttercup has a gray toque at its end. Both feature bright orange flesh and a slightly sweet and nutty flavor. 

           Kabocha is a bit harder to find, but last trip to the local market sent me home with a Buttercup squash that once baked served two different delicious meals. Baked buttercup skins are edible like those of Delicata.

                                       Baked Buttercup squash

          Preheat oven to 400 degrees. Halve and scoop the seeds out of the squash. Melt ¼ cup butter with 2 tbsp. brown sugar, ¼ tsp. kosher salt and ¼ tsp. nutmeg. Place the squash halves on a foil lined baking pan cut side up and brush it all over with the melted butter, allowing it to pool in the hallow center. Bake in the oven for 45-50 minutes. We had one half served as pieces with a sausage dinner, the other half was scooped, blended with a bit of chicken broth and 1 tbsp. butter to go with lamb chops the following night.

                                          Apple cider braised cabbage

          This recipe was adapted from Food and Wine and yields wedges of cabbage with a delicious sweet-slightly tart tang. Prepare small 1 ½ lb. green head of cabbage cut in 6 wedges, each with a bit of core. Halve 1 medium onion and thinly slice. Dice 2 thick slices of bacon.

          Heat 2 tbsp. love oil in a deep pan to shimmer. Add cabbage cut side down and fry turning once to brown for about 7 minutes and set aside.

          Add bacon to the same pan and cook stirring occasionally for 4 minutes, then add the sliced onion and ¼ tsp. salt and cook for an additional 8 minutes until the onions start to brown. Stir in ½ cup apple cider vinegar and cook on moderately high to reduce to ½ for 2-3 minutes. Add 2 cups of apple cider, return cabbage to the pan, cover and braise for 10 minutes on medium low heat. Turn the cabbage wedges, cover and cook for additional 10 minutes. Remove cabbage to a shallow bowl and loosely cover with foil. Boil sauce with occasional stirring until thickened for about 5 minutes. Season with salt and pepper to taste, pour over the cabbage and serve.

                                              Teriyaki lamb chops

          Marinate 1-inch-thick loin lamb chops in low sodium Teriyaki sauce for 2 hours, using 2 small chops per person. Heat 2 tsp. vegetable oil to moderately hot and fry the chops turning once for total of 6-7 minutes for rare or longer for desired doneness. Serve with apple cider braised cabbage, buttered Buttercup squash and garnish with fresh rosemary.

          Buttercup and Kabocha squash have only 40 calories per cooked cup, half of that for Butternut squash, but all come as winners for fall menus of the home cook.

(Ilga Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)