Butternut Agro-Dolce and Mozzarella Appetizer Spoons
Ingredients
- 1 Tbsp. olive oil
- ½ lb. butternut squash, peeled, seeded and random-sized, uneven cubed (1/4-inch)
- 1 shallot (medium), quartered lengthwise and thinly sliced
- 6 Dried figs (medium, 1-1/2 oz.) chopped (optional: remove stems)
- 1 Tbsp. red wine vinegar
- 1 Tbsp. honey
- ½ Tsp. fresh chopped rosemary
- ¼ Tsp. kosher salt
- ⅛ Tsp. freshly ground black pepper
- 4 oz. Mozzerella, cut into ¼-inch cubes
- 2 Tbsp. toasted pine nuts
At a glance
Recipe type: Dinner
Serves: 6
Instructions
- Heat oil in medium heavy nonstick skillet set over medium heat. Add squash and cook 8 minutes, until golden or tender, stirring occasionally. Add shallots, figs and ¼-cup water. Cook until butternut, shallots and figs are tender, about 5 minutes.
- Stir in vinegar, honey, rosemary, salt and pepper. Cook, stirring occasionally, until squash is flavored through, 1 minute. Set aside to cool at least 15 minutes. (Can be made ahead up to 1 day in advance; bring to room temperature or warm slightly and adjust seasoning if needed.)
- Toss squash mixture with cheese to combine. Spoon 1 tablespoon squash mixture into each of 18 spoons. Set spoons on a serving dish or tray. Scatter on pine nuts (about 3 per spoon) and serve.
Notes
Substitute dried sour cherries or chopped golden raisins (or regular raisins for the figs.)
Double this recipe and toss with 12 oz. cooked small shells or mini penne and freshly grated Il Villagio Parmigianino Reggiano cheese.
Chinese soup spoons are the perfect vehicles for these appetizers. With their flat bottom, they sit nicely on a tray, and are inexpensive to purchase at an Asian food store. If using standard silverware, choose bowl-shaped soup spoons, and set them in a tray filled with dried lentils, orzo or small beans, so they will sit level on a tray.
