Orange Chicken Scaloppine and Sunburst Squash Escabeche with Roasted Pepper Puree

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This was great!

I omitted the squash & served steam-in-bag green beans.

I added garlic, paprika, cayenne, and red pepper flake to the sauteeing peppers, since vegetable purees can taste a little one-dimensional, & it came out great: no blatant fire, just a pleasant, slowly building warmth.

My one complaint about the recipe is that it doesn't say what to do with the pan sauce. I served each sauce separately, & everyone agreed they tasted great mixed together.

Next time I'll combine the 2 sauces before serving.

If you omit the squash, I suggest replacing it with another starch. The dish needs something to sop up the delicious sauce, like roast potatoes or tostones (twice-fried plantains. Something with some crunch to it.

If anyone knows what I was supposed to do with the pan sauce, please let me know! I'll feel silly if if I just missed it, but at least I'd finally know!

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This was very good and fun to make. I pulsed
the squash in my Cuisinart for a little texture
and would probably bake the squash next time instead
of frying them to make it healthier.