Buttercup and Ham Medley
Makes about 3 cups
1 packet (7 g.) Chef Paul Prudhomme's Vegetable Magic
1/4 teaspoon dry mustard
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 tablespoons vegetable oil
1 1/2 cups chopped onions, in all
4 ounces cooked ham, cut into 1/2-inch cubes
12 ounces (1 package) New Zealand buttercup squash, cut into 1/2-inch dice
2 teaspoons minced fresh garlic
1/2 teaspoon finely chopped orange zest
1/2 cup chicken stock (plus an optional 1/4 cup if needed
how to prepare
Combine the first 4 ingredients in a small bowl to make the seasoning mix.
In a heavy 10-inch nonstick skillet, heat the oil over high heat just until it begins to smoke, about 2 to 3 minutes. Add 3/4 cup of the onions and cook, stirring frequently, until the onions are translucent and beginning to brown on the edges, about 3 minutes. Add the ham, buttercup squash and the seasoning mix, stir well, then cook for 3 minutes.
Stir and scrape to loosen the brown bits, then add the remaining onions, garlic, orange zest, and the stock. Stir and scrape the skillet bottom, then bring the mixture just to a boil. Reduce the heat to medium and cook for 3 minutes, then stir and scrape the skillet bottom. Cover and cook, stirring and scraping every 2 to 3 minutes, until the liquid evaporates and the mixture becomes a rich golden brown, about 6-8 minutes. If, during this time, the mixture becomes too dry and starts to stick hard, add an additional 1/4 cup of stock.
Increase the heat to high and cook, turning the mixture frequently and spreading it over the pan bottom until it turns a medium brown, about 3 minutes. Serve hot.
Copyright© 2004 by Paul Prudhomme