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Nakano Vinegar contacted me and asked me if I would like to try their new Citrus and Mango Rice Vinegar. I made this yummy Butternut Squash with Citrus Butter Sauce recipe for dinner tonight with the recipe they provided. It was easy to make and rather tasty, out of my family of 6 it got 5 thumbs up. Sometimes you can win them all over, lol but 5 out of 6 is pretty good odds if you ask me. I personally really liked it and the dried cranberries on top were the perfect finish.
They just came out with two new seasoned rice vinegar flavors – NAKANO Mango Seasoned Rice Vinegar and NAKANO Citrus Seasoned Rice Vinegar. NAKANO Rice Vinegar is FREE of fat, gluten and preservatives and at only 20 calories a splash, it makes for a great alternative to high-calorie culprits like salad dressing, mayo and oil.
Butternut Squash with Citrus Butter Sauce
Ingredients
- One 2-1/2 lb. butternut squash, peeled, seeded and cut into 1/2” cubes (6-7 cups)
- 1/4 cup NAKANO Seasoned Rice Vinegar – Citrus
- 1/2 cup brown sugar
- 2 tsp. cornstarch
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- Grated peel of one orange
- 4 Tbsp. butter (1/2 stick)
- 3 Tbsp. currants or dried cranberries
Directions
Preheat oven to 400°F. Place cubed squash in a 3-quart covered casserole dish or baking dish.
Measure seasoned rice vinegar in a 1-cup glass measuring cup.* Add brown sugar, cornstarch, salt, nutmeg and orange peel. Stir until cornstarch is mixed in and smooth; add butter. Cover and heat in microwave on high until butter melts, and mixture bubbles and thickens slightly (2 to 3 minutes depending on oven). Stir in currants; let stand 5 minutes. Pour over squash and stir.
Cover and bake 35-40 minutes or until squash is tender when pierced with a sharp knife. Stir squash. Serve in casserole dish or transfer to a serving bowl.
Makes 8 to 10 servings.
NAKANO Seasoned Rice Vinegar
All of our products are made with real, whole grain rice and are naturally brewed in the traditional Mizkan manufacturing process that began in Japan more than 200 years ago.
NAKANO Seasoned Rice Vinegars
NAKANO Seasoned Rice Vinegar has a sweet, light flavor that dresses up any dish. Simply splash it on everything from salads to pasta to meat and vegetables. Enjoy our unique variety of distinctive flavors, only from NAKANO: Original, Roasted Garlic, Basil & Oregano, Red Pepper, Balsamic Blend, NEW Citrus and NEW Mango.
* All Natural
* Low Calorie
* No Fat
* Gluten Free
* No preservatives
* 50% less sodium than the competition
Just twist, tip and splash it on:
* Salads as a healthier alternative to dressing
* Baked potatoes in place of sour cream and butter
* Cole slaw as a fat-free replacement for mayonnaise
* Rice, green beans, beets, almost any vegetable for a light flavor accent.
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I like making tuna fish rice balls with Nakano rice vinegar!
i love it on fish and to pickle things
I use it to pickle cucumbers
I don’t use it much need some recipes but sandwiches I do
I love using vinegar to pickle foods.
My all time hands down recipe for vinegar is quick fridge pickles! I use vinegar, water, pinch of sugar – soak cucumbers and onions. Delicious!!
My favorite recipe with vinegar is cucumbers and vinegar but I use vinegar for so many things! The possibilities are limitless with vinegar.
I would use this rice vinegar to make a dressing with honey, lime and seasoning and olive oil for vegetables.
I love quick pickling veggies like zucchini and cucumber chunks in a gingered rice vinegar brine.
Our favorite is cole slaw!
The butternut squash recipe sounds delicious.
The Butternut squash looks really good.
I splash it on cabbage salads for extra punch
My favorite recipe with vinegar is a broccoli cauliflower salad and the vinegar is used in the dressing.