Winter squash season is in full swing, and flavorful squash can be found at great prices. Butternut squash already has a nice subtle sweetness, and when it is combined with our Pastamore Traditional Barrel-Aged Balsamic Vinegar is a great pear with flounder or other white fish. The fish and puree in this recipe are paired with rice flavored with our Pastamore Meyer Lemon Oil. All of the parts of this dish taste great separately, and together make a lovely bright dish.
1 lb - flounder
1 large - butternut squash
2 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 Tbsp - Pastamore Meyer Lemon Oil
1//2 Tbsp - fresh sage, chopped
1 cup - rice
2 cups - water
1 Tbsp - vegetable oil
To taste - salt and black pepper
1. Remove skin from butternut squash, cut in half from top to bottom, and scrape out seeds with a spoon. Cut into 1/2" cubes. Heat a large pot on the stove over medium heat. Add the vegetable oil and chopped butternut squash. Cook until fork tender (20-30 minutes).
2. Combine rice and water in a large pot over high heat. Bring to a boil and reduce to a simmer. Cook until tender. Add the Pastamore Meyer Lemon Oil to the rice and mix well. Season to taste with salt and black pepper.
3. While the rice is cooking, heat a large frying pan on the stove over medium/medium-high heat. Lightly oil the pan as needed and season flounder on both sides with salt and black pepper. Add the flounder to the pan and cook to a minimum temperature of 145ºF turning once during the cooking process.
4. Place the cooked butternut squash, sage, and Pastamore Traditional Barrel-Aged Balsamic Vinegar in a food processor. Blend until smooth. Season to taste with salt and black pepper.
5. Plate the rice and butternut squash puree, and top with the flounder filet. Serve and enjoy.