I have never had preserved lemons before, but somehow I had this overwhelming urge to make them with some meyer lemons. And then they sat in my fridge. For a year before I finally decided to even taste them!
What I discovered is that it tasted... like a meyer lemon. Ha. I guess I expected it to taste a little more pickled, but it was quite mellow. Maybe it's just my batch? Either way, I'm looking forward to using the rest of them :)
Fregola w/Butternut Squash & Preserved Lemon
adapted from Dave Lebovitz
Serves 2 as a side
1c diced butternut squash
1/4 onion, peeled and minced
1/2 preserved meyer lemon
1T golden raisins
1T dried tart cherries
1/8t ground cinnamon
1/4c chopped flat-leaf parsley
2T chopped pistachios (or pine nuts), toasted (optional)
Preheat oven to 400deg.
Toss butternut squash with a drizzle of olive oil and spread in a single layer on the baking sheet. Sprinkle with coarse sea salt and a few grinds of black pepper. Bake for ~20min, until tender.
While the butternut squash is roasting, bring a pot of salted water to a boil over high heat. Add fregola and stir. Cook until tender, but still firm to the bite, ~10-12min. Drain and place in a medium bowl.
Heat a small pan over medium low heat. Add onions and cook until transluscent, 3-5min. Transfer to bowl with fregola.
When the butternut squash is done cooking, add 1/2c roasted butternut squash to bowl with fregola and onions. (If there's any extra, go ahead and eat it!)
Remove flesh from the preserved lemon and rinse with water. Mince the lemon rind and dried cherries, then add them both to the bowl. Add raisins, cinnamon and parsley, then mix well to combine. Taste and adjust seasoning. Top with nuts, if desired.