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Chef Scott: Squash and Almond Entree

BETTENDORF, Iowa – Eating a more vegetarian meal may not be the easiest transition for people.  Just ask our chef.
"Doctors have told me I've got to start eating better," says Chef Brad Scott, head of Scott Community College's Culinary Arts and Hospitality Management Center.
"And maybe some of you and your family have been told the same thing."

"Well I investigated and found some super meals out there that'll help you eat better."

This one is Squash with Almonds:

1.  Heat a frying pan with 2 Tbsp of Chef's butter (a 50/50 mix of butter and margarine)
2.  Cube buttermilk squash that's been microwaved for two minutes to soften (about 1/4 cup per serving)
3.  Add squash to the pan
4.  Add vegetables (onions, yellow pepper, broccoli, mushrooms, scallions)
5.  Sauté for 2 minutes
6.  Add 1/2 tsp. of nutmeg
7.  Mince 1 clove of garlic
8.  Add 1/2 tsp. of black pepper
9.  Add a tiny amount of salt
10.  Add vermicelli noodles (1/4 cup per person)
11.  Add a few strands of rosemary
12.  Add 1/2 cup of almond soy milk
13.  Render for 4 to 6 minutes in a lazy bubble
14.  Serve it warm

"You know this makes for a great entree or a side dish," says Chef Scott.

"That almond milk really stands out."

"It's one for the vegetarian.  Enjoy!"