Chef Douglas Luf
Red Lion Inn, www.redlioninn.com, Stockbridge, MA
Ingredients:
- 1 qt. Rice Wine Vinegar
- 1 pt. Oil
- 1/4c. Garlic, minced
- 1c. Onion, minced
- 1/2c. Sage, chopped
- salt & pepper
- 1 Ea Butternut Squash
- 2 Ea Spanish Onion
- 1 ½ Ea Red Peppers
- ½ T Cinnamon
- 1/4 Tbsp Nutmeg
- 1/2 tsp Clove
- 1/4 tsp Cayenne
- 3T Bacon fat
- 1C Apple cider
Method:
Marinade: Combine vinegar, oil, garlic, 1 cup minced onion, sage, salt and pepper to form marinade.
Butternut hash: Peel and dice butternut squash into ½ inch cubes. Cut onions and red peppers in ½ inch squares. Saute onions and peppers until just soft in bacon fat. Add butternut. Cook until butternut is soft but not mushy. Season with spices and salt & pepper.
Serve chicken with butternut hash and braised autumn greens.