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BBQ Butternut Squash

You are so fortunate if you live in a place where there is lots of fresh fall produce, like squash, parsnips and turnips. While we were visiting our friend in Waterloo, we had this great squash. She used a different type of squash, but the results were excellent. If you are a squash fan, you’ll love this one. Someday soon, I am going to try roasting carrots, peppers, baby squash and onions in the same seasonings, using a foil bag. I will let you know how those turn out.

BBQ Butternut Squash

1 medium Butternut squash, cut into wedges
3 tsp Cumin, ground
1 tsp Salt
3 cloves Garlic, crushed into a paste
1/2 medium Lemon, zest and juice it
1 tsp Pepper, black, ground
3 tbsp Olive oil

1. In a small ball or a pestal and mortar, put the ground cumin, the salt, the pepper. Crush 2-3 cloves of garlic and press with a knife to a mush, add to the mix.
2. Add in juice of a 1/2 lemon and then the oil. Mix.
3. Cut your butternut squash into wedges, leaving the skin on.
4. Score the sides of the squash wedges. Using your hands, rub all the mix onto the pieces of squash cover the enture thing, include the skin. Set in the fridge for about 30 minutes.
5. Heat grill. Grill in direct heat about 4 minutes on each flesh side. Then put on skin side, grill for another 12-14 minutes, or until the squash is tender to the touch. Thoughtout the grilling, keep putting mix on to keep moist.
6. Serve hot. If you have it, put a bit of the Sugar Free Apricot Jam with it.

Per Serving: 103 Calories; 7 g Fat; 0.95 g Sat Fat; 0 mg Cholesterol; 393 mg Sodium; 11 g Carb; 0.66 g Fiber; 1 g Protein.

Read more at: http://www.internationalrecipes.net/find/BBQ%20Butternut%20Squash

Six Hour Boneless Leg of Lamb (LCBO Ontario)

Have done this recipe three times now and always works out stunningly. I gather the secret is in the slow cooking temperatures. Not to worry, you really do not taste the anchovies when this is cooked…Follow the directions as shown. If you must, serve with traditional mint jelly, but I liked the fresh mint leaves better. Unfortunately we cannot find rutabagas all the time, so I substituted baby potatoes with skins on. For those not in the know. the LCBO/LLBO in Ontario puts out a seasonal magazine called “Food and Drink” from which this recipe was taken. You can find it by doing a Google search –

http://www.lcbo.com/fooddrink/recipes.shtml

So here it is…

Six-Hour Leg of Lamb
Autumn 2008
By: Lucy Waverman

This method of preparing lamb originated in the days of mutton, which needed to be cooked for a long time before it was tender. This is a superb dish with its long slow-cooking time of up to 6 hours, which gives a meltingly soft, sweet finish that can be cut with a spoon. You will need to make it 1 day ahead in order to remove all the fat from the sauce. 

4 anchovies
2 cloves garlic
5 lb (2.2 kg) lamb leg on the bone or boneless leg of lamb
Salt and freshly ground pepper
2 tbsp (25 mL) olive oil

Vegetables

12 shallots, peeled and trimmed (or one large white onion chopped)
4 carrots, peeled, halved, thicker ends cut in half
1 small rutabaga peeled, or baby potatoes with skins and cut into 2 inch (5 cm) pieces
Salt and freshly ground pepper
1 cup (250 mL) red wine
2 cups (500 mL) beef or chicken stock
1 cup (250 mL) canned tomatoes with juice
1 bay leaf
3 sprigs thyme or substitute two fresh rosemary sprigs
2 whole heads garlic, trimmed

Garnish            ¼ cup (50 mL) chopped mint

1. Preheat oven to 250ºF (120ºC).

2. Chop anchovies together with garlic. Cut slits all over lamb and insert some of the mixture into each slit. Season well with salt and pepper.

3. Heat oil in a large skillet over medium-high heat. Add lamb and brown all over, about 8 minutes. Remove lamb, reduce heat to medium and add shallots, carrots and rutabaga/potatoes. Sauté for 2 to 3 minutes or until slightly tinged with brown. Season with salt and pepper. Remove vegetables to a bowl and set aside, reserving skillet for sauce.

4. Place lamb in a large Dutch oven or heavy casserole with a lid.

5. Place wine, stock, tomatoes, bay leaf and thyme or rosemary sprigs in reserved skillet and bring to boil, stirring up all the little brown bits. Pour over lamb and cover tightly. Bake for 2 hours, turn lamb and add reserved carrots and rutabaga and bake another 2 hours. Turn again, add shallots and garlic and bake for remaining 2 hours or until lamb is so tender you can cut it with a spoon.

6. Remove vegetables from sauce and chill vegetables and lamb separately, covered, overnight.

7. Remove lamb from pot and skim fat from cooking liquid. Bring cooking liquid to a boil and reduce until full of flavour and slightly thickened, about 8 to 10 minutes.

8. Carve lamb from bone and reheat meat and accompanying vegetables in sauce until warm. Transfer to a serving platter and serve lamb garnished with vegetables. Sprinkle with fresh mint if desired.

Serves 8