Tag: butternut squash

December 2, 2018 Roasted Grape and Butternut Squash Salad with Maple Balsamic Dressing

Fall is just flying by. Especially for me. I have spent the last few months off my feet recuperating from a fractured pelvis. I missed the last steps coming down from the bedroom while holding on to my coffee mug. Sad to say the mug didn’t fare well either. Now that I am back on my feet, it’s time to get back in the kitchen.

First on the agenda, a seasonal salad for Thanksgiving dinner. Most autumns we are enjoying green salads to the end of September, kale even later in the season. Too much rain this summer put an end to garden salads much too early.

Joe doesn’t like raw kale in salads, so I chose a combination of spinach and arugula as the base to the salad. The next ingredient came from the garden, butternut squash. I peel the squash and cube it into 1 ½”inch pieces. Toss with olive oil, salt and pepper and place on a baking sheet. Roast for about 20 minutes, tossing the squash halfway through the cooking time and rotating the baking sheet. The amount of squash may seem like a lot, but roasting condenses their size and concentrates their flavor.

Speaking of concentrated flavor, if you have never tried roasted grapes, you will be in for a real treat. Like roasted vegetables, roasted grapes have a deeper richer flavor. Roasted grapes can be added to a cheese tray, salads or to chicken and pork dishes. Just rinse and pat dry, removing any damaged grapes. Toss grapes with a little olive oil, kosher salt and freshly ground pepper. Roast on a sheet pan at 425° F for about 30 minutes. Shake the pan halfway through to ensure even baking.

If you are going to roast butternut squash, why not save the seeds? Peel the squash, cut in half lengthwise and scoop out the seeds. I use a grapefruit spoon with its serrated edges to help the process along. I put all the seeds in a bowl of water, they aren’t as slippery and it’s easier to separate the seeds from the membrane. Drain the seeds in a colander, then lay out on paper towels cover with another towel. If you have the time, lay them out overnight to make them as dry as possible. Place seeds on a baking sheet and roast until they begin to pop and turn a light brown in color. Having a second larger baking sheet on the bottom shelf catches most of the ones that pop off the baking sheet. Alternately, use raw pumpkin seeds and follow the same procedure.

I dressed my salad with an easy to make maple balsamic dressing. A sprinkling of cheese is always nice, feta or blue works well here. For Thanksgiving I used cubed cheddar for something a little different. Different components of the salad, roasted grapes, the dressing, butternut squash cubes and roasted seeds can be made several days in advance. Add grilled chicken or shrimp for a nice lunch or light supper.

Roasted Grape and Butternut Squash Salad with Maple Balsamic Dressing

Serves four

Ingredients for the roasted grapes

  • 3-4 cups of either red or black seedless grapes
  • Extra virgin olive oil
  • Kosher salt

Directions for the roasted grapes

  1. Preheat oven to 425°. Destem the grapes, wash and pat dry.
  2. Place the grapes in a bowl. sprinkle lightly with olive oil and kosher salt.
  3. Transfer grapes to a baking sheet and roast for 30 minutes. Shake pan and move front to back halfway through the baking process. Store in an airtight container if not using right away.

Ingredients for roasted squash

  • 1 medium butternut squash 3-4 lb
  • Olive oil
  • Kosher salt
  • Fresh ground pepper

Directions for roasted squash

  1. Peel, halve and seed the squash, cut it into 1 inch cubes. In a large bowl toss the squash with olive oil and season with salt and pepper. Place evenly on the prepared baking sheet. Roast until golden brown, about 20 minutes, at the halfway point carefully move the cubes around on the sheet to ensure even browning. Set cubes aside to cool. You will have enough for several days worth of salads.

Ingredients for toasted squash seeds

  • Peeled and halved butternut squash from the previous step.

Directions for roasted squash seeds

  1. Preheat oven to 350°F.
  2. Use a spoon ( a grapefruit spoon works well) to remove the seeds and pulp. Use your fingers to separate the seeds from the pulp. Put the seeds in a small bowl of water. I find this makes it easier to separate any stubborn pulp from the seeds. Transfer the seeds to a colander and rinse.
  3. Put squash seeds on a layer of paper towels and pat them as dry as possible.
  4. Toss seeds with a little olive oil, salt and pepper. Place seeds on a dry baking sheet in a single layer.
  5. Roast for about 15-20 minutes, stirring a few times, . Keep a close eye on them as they can burn easily.
  6. Cool before using, 5 to 10 minutes, the seeds will become crisper as they cool.
  7. Store in an airtight container.

Ingredients for Maple Balsamic Dressing

  • 1 T pure maple syrup
  • ½  c mayonnaise or Greek yogurt
  • ¼ c balsamic vinegar (I used pomegranate balsamic)
  • ½ t fresh lemon juice
  • Kosher salt
  • Freshly ground pepper

Directions for Maple Balsamic Dressing

  1.  Combine all ingredients in a small bowl . Whisk until smooth.

Ingredients for Salad Assembly

  • Baby spinach and arugula
  • Roasted grapes
  • Roasted butternut squash
  • Roasted squash seeds
  • Crumbled feta
  • Maple balsamic dressing

Directions for Salad Assembly

  1. Place greens in a large salad bowl, toss lightly with dressing.  Add grapes,  butternut squash seeds and feta, toss again. Using tongs, transfer salad to individual salad plates. Pass freshly ground pepper and additional dressing.

March 19, 2018 Butternut Squash, Golden Beet. Carrot and Apple Salad

With three nor’easters bringing snow, rain and high winds over the last week or so and two more anticipated this week, it’s hard to believe that the first day of spring is tomorrow. We are months away from the heart of the summer produce season but that doesn’t mean you can’t enjoy a delicious fresh salad. Using this formula for a roasted vegetable salad from Fine Cooking magazine is just what you need to stimulate your cooking creativity and beat the winter blahs.

Hearty greens like spinach, arugula and radicchio form the base of this salad. Other choices could include baby greens like kale, collards and chard. I must emphasize baby (immature), because the mature greens are quite toothsome and should be used in recipes where they are cooked. This is a good time to experiment with bitter greens like escarole, endive and radicchio. They contrast nicely with sweetness of the roasted vegetables.

Roasted vegetables give the salad substance and a lot of deep rich flavor. Root vegetables, potatoes and winter squash are great for roasting, you can even add apple and pear wedges. Cut the vegetables into fairly even sized pieces so they cook evenly. Toss the vegetables with olive oil and some kosher salt. If you are using red beets, toss and roast on a separate pan. Otherwise the beets will discolor the other vegetables on the baking sheet. Roast about 20 minutes, tossing veggies halfway and rotating the baking sheet. The amount of vegetables may seem like a lot but roasting condenses them in size and concentrates their sweet flavor. I used golden beets, rainbow carrots, butternut squash and apple, all items I had in my pantry. So for me it was a “clean out your fridge” recipe.

The salad is accented with cheese and nuts that add contrasting flavors and textures. Aged Gouda brings a sharp, sweet flavor reminiscent of butterscotch and toasted slivered almonds add a wonderful aroma and crunch. An optional sprinkling of dried fruit, raisins, dried cranberries, figs give a nice touch as well.

A slightly tart white balsamic lime vinaigrette is a pleasing contrast to the sweetness of the roasted vegetables. I chose this recipe because Joe picked a large yellow, very fragrant lime from our Persian lime tree. This vinaigrette calls for an oil you may not be familiar with. High in polyunsaturated fats and vitamin E, grape seed oil is extracted from the seeds of grapes. Its flavor is neutral allowing the infused flavors of shallots and ginger to shine through.

White balsamic vinegar is made from the same variety of white grapes as dark balsamic . While the dark balsamic is simmered for hours and aged in barrels for years, white balsamic is slow cooked to avoid caramelization and is not aged. White balsamic vinegar is a good choice when you don’t want to darken the appearance of your final dish.

Toss the greens in a large bowl with a drizzle of the warm vinaigrette. Distribute the greens on two plates. Next, gently toss the roasted vegetables with some of the remaining vinaigrette. Distribute the vegetables over the plates, along with the nuts, cheese and optional fruit.

This would be a nice vegetarian lunch or dinner. Add chicken or thinly sliced flank steak if you need to include meat. The formula gives you the chance to be creative and make your own unique and delicious salad.

Butternut Squash, Golden Beet, Carrot and Apple Salad

Serves 2

Ingredients for the roasted vegetables

  • 6-7  c mixed vegetables and fruit, I used butternut squash, rainbow carrots, golden beets and apple, trimmed and peeled.
  • 2 T extra virgin olive oil
  • Kosher salt

Directions for the roasted vegetables

  1. Position oven rack in the center and preheat oven to 450°F.
  2. Trim vegetables into 1-inch dice or wedges.
  3. In a large bowl, combine the vegetables and fruits with the oil and 1 t salt.
  4. Toss well and transfer to a large rimmed heavy-duty baking sheet.
  5. Spread the vegetables evenly on the baking sheet.
  6. Roast. flipping the vegetables halfway through the baking time and rotating the baking sheet.
  7. Cook until the vegetables are browned and tender, 20-25 minutes.
  8. Let cool and transfer to a large bowl.
Toss the vegetables with olive oil and salt.
Spread out evenly on a baking sheet.

Ingredients for the white balsamic lime vinaigrette

  • ¼ c grape seed oil
  • 1/3 c thinly sliced shallots
  • kosher salt
  • 1 t chopped fresh ginger
  • 2 T white balsamic vinegar
  • 1 T maple syrup or honey
  • 1 T fresh lime juice (more to taste)
  • 1 t grated lime zest
  • 1 t fine minced parsley
  • 1 t Dijon mustard
  • Freshly ground black pepper

Despite the color, this is a lime, very fragrant and juicy from Joe’s citrus trees.
Infusing grape seed oil with shallots and ginger.

Directions for the white balsamic lime vinaigrette

  1. Heat the oil in an 8-inch skillet, over medium heat. Add the shallots and a pinch of salt and cook for 2-4 minutes, shallots should be softened and slightly browned.
  2. Add chopped ginger and cook until fragrant until softened and fragrant, 15 seconds. Take infused oil off the heat and let cool for about 5 minutes.
  3. While the oil is cooling, to a heat proof metal bowl add the vinegar, maple syrup, juice, zest, mustard, ¼ t salt and a few grinds of pepper.
  4. Whisk the warm oil into the vinegar mixture until emulsified. Taste vinaigrette and season to taste with additional salt, pepper or citrus juice.

Ingredients for assembling the salad

  • 5-6 cups of sturdy greens, torn into bite sized pieces if needed
  • Kosher salt
  • Roasted vegetables from step one
  • ¼ c toasted slivered almonds
  • ½ c cubed aged Gouda

 

Directions for assembling the salad

  1. In a large bowl, lightly salt greens and toss with a drizzle of the warm vinaigrette. Taste a green and add a little more dressing if necessary. Arrange the greens on a platter or two plates.
  2. Season the vegetables with a pinch of salt and dress them lightly with 1-2 T of the remaining vinaigrette.
  3. Spread the vegetables evenly over the greens, then top with the almonds and Gouda. Serve immediately, passing the remaining dressing at the table.

February 3, 2018 Chicken, Butternut Squash and Chickpea Soup

Chicken, butternut squash and garbanzo bean soup is the perfect comfort food loaded with lean protein, delicately sweet butternut squash, nutty garbanzos and spinach for a healthy meal. This hearty main dish soup of my own creation is a complete meal with almost all pantry items with exception of the spinach. Blue potatoes and butternut squash are still a part of the larder from last year’s  garden and I am finally making a dent into the supply of butternut squash from the fall harvest.

To save time you can buy cubed butternut squash in the produce section of most supermarkets. But if you choose to start with a whole squash, this is a method that works for me. I start by washing off the squash, any dirt left behind when you start cutting the squash will be transferred to your knife and subsequently, the squash flesh. Cut off a ½-inch piece at both ends so that they are flat, then I cut it where the neck and the bulb meet. I cut the bottom in half and scoop out the seeds and stringy fibers, a grapefruit spoon works well here. You can discard the seeds but I like roasting them for a snack or a salad topping. Use a vegetable peeler or chef’s knife to remove all of the skin and the green veins that are directly under the skin, your finished product should just be orange flesh. Now you can use a knife to cut the squash into pieces. I was aiming for 1½ inch pieces. The squash I used for this recipe weighed in 3.25 pounds and made about 8 cups of raw squash. In a large bowl, toss the squash with a little olive oil and salt and roast on a baking sheet until the cubes are caramelized but not at the point of disintegrating into the soup. The squash measured 4 ½ cups after roasting.

The soup would be good without it, but I added some chicken to up the protein quotient and really make it feel like a meal. Normally I would use chicken thighs, but I had boneless breasts in the fridge. I wanted to keep the chicken as moist as possible, (there is nothing worse than dried out chicken in your soup) so I turned to a method that I have used in the past, poaching. Poaching is a method that cooks chicken gently and slowly. Boneless breasts are arranged in a single layer and covered with the appropriate aromatics and liquid, water in this case, but a splash of wine is good too. The pot is brought to the boil, then reduced to a simmer. After about eight minutes, check the temperature of the chicken in the thickest part of the breast. Chicken is supposed to be cooked to 165°F but since I knew I would be adding it to my soup pot, I was aiming at 155-158°F so it wouldn’t overcook in that step. Remove from the poaching liquid and let cool, then shred into bite sized pieces. An easier approach? Use the meat from a rotisserie chicken.

Once you are finished these steps, the soup comes together very quickly. In a large Dutch oven, saute the onion, then add the garlic and herbs. The broth, tomatoes and garbanzos are next. Bring to a boil, reduce the heat. Add the squash, chicken and spinach and cook for about ten minutes, until the spinach is wilted.

Freshly cooked garbanzos are a favorite of mine and would be great in this recipe but would require some advanced planning. Puree a few cups of the soup before the last ingredients are added if you want to give the soup a more stew like consistency.

Peeled whole butternut squash.
Preparing the butternut squash.

Chicken, Butternut Squash and Chick Pea Soup

Serves four

Ingredients

  • 1 butternut squash, about 3 lb
  • Extra virgin olive oil-for baking the squash and making the soup
  • Kosher salt
  • ¾ to 1 lb chicken breasts 2-3 relatively the same size or already cooked and shredded chicken, breast or thigh meat
  • 1 medium onion, diced small
  • 2-3 cloves of garlic, finely minced
  • 1 t ground cumin
  • ½ t ground coriander
  • 3-4 c low sodium chicken broth
  • 1-10 oz can diced tomatoes and green chilies (mild or hot)
  • 1-15.5 oz can chick peas, drained and rinsed
  • 4-5 cups spinach leaves

Directions

Preparing the butternut squash

  1. Preheat oven to 375°F. Peel, seed and cut squash into 1½-in cubes. Alternately use 8 cups  of pre-cut squash.
  2. Put the squash cubes in a large bowl, drizzle with olive oil and kosher salt. Toss to coat and place on a baking sheet, distributing the cubes evenly as possible.
  3. On the lower rack of the oven, bake squash for ten minutes. Gently flip the squash pieces so that the sides that aren’t caramelized are on the bottom, bake for another 5 minutes. Redistribute the squash pieces again and cook for another 5-7 minutes. Remove squash from baking sheet and transfer to a plate to cool.

Poaching the chicken

  1. Place the chicken breasts in a heavy bottomed pot, large enough to hold them without overlapping but relatively snug.
  2. Cover the breasts by an inch and a half with cool (not hot) water with a pinch of salt, or broth, garlic, a sprig of thyme or a bay leaf.
  3. Over medium high heat, bring to a boil, then reduce the heat to a simmer. Partially cover and at the eight minute mark insert an instant read thermometer at the thickest point of the breast to check the temperature. I like pulling mine off the heat around 158°F since they will continue to cook a little after they are removed from the cooking liquid and when added to the hot soup will cook a  little more.
  4. Let the chicken cool then shred along the grain into bite sized pieces.

Assembling the soup

  1. In a large 5-quart Dutch oven cook the onion over medium high heat until translucent. Add the garlic and spices are cook for another minute.
  2. Add chicken broth, tomatoes and chick peas and bring to boil.
  3. Reduce heat to a simmer and add squash, chicken and spinach, heat through for about ten minutes or until spinach is wilted.
  4. Serve in warmed bowls.

November 26, 2017 Butternut Squash Gratin with Rosemary Breadcrumbs

 

When it comes to Thanksgiving dinner I am a traditionalist. For the main course, it’s always a juicy roast turkey and another one hot off the smoker. Not to mention the additional variations we tried in previous years, wrapped in puff pastry à la Martha or cooked outdoors in a deep fryer, not advisable on a windy day on a wooden deck. But when it comes down to it, I am most excited about the side dishes. For many years we hosted Thanksgiving dinner for family and friends and I was driven to make countless side dishes featuring every fall vegetable I could think of.

Now we are part of a collaborative effort of family, friends, and friends who feel like family. Our offering is a smoked turkey and a few side dishes. Fortunately I was able to draw from the bounty of our garden to make a butternut squash gratin. At Thanksgiving dinner I was asked what a gratin is and I shared the following. A gratin is always baked and/or broiled in a shallow dish. The topping is traditionally cheese and/or breadcrumbs that should get crispy in the cooking process. Gratin is derived from the French word gratiner-to broil.

This recipe begins with lots of thinly sliced onions sautéed in butter until softened and golden brown. Butternut squash cubes are added next and sautéed along with the onions until both are caramelized. This recipe can be made much easier with the advent of peeled, seeded and cubed butternut squash, available in many supermarkets. As for me I will be hacking away at my stash of butternut squash all the way to spring.

Pour the vegetable mixture into the buttered baking dish, cover and bake. Another plus is this step can be done a day ahead, just cool and refrigerate until you are ready to finish the dish. Make the breadcrumb mixture ahead as well and store separately in the refrigerator. If you are making components ahead of a special dinner, label them well so that your well-meaning kitchen help doesn’t mix them up! On the day you are cooking the dish, reheat for about 10 minutes, sprinkle with breadcrumb, cheese and herb mixture. A sharp cheddar is a good contrast to the sweetness of the butternut squash. Not just for your holiday table, this would be great as a side dish for weeknight suppers, any fall gathering or even as a brunch dish.

Saute the onions.
Next in is the cubed butternut squash.
The vegetables are placed in a 13×9 glass baking dish
Joe picked fresh rosemary for the breadcrumb topping.

Butternut Squash Gratin with Rosemary Breadcrumbs

Serves 6-8 as a side dish

Ingredients

  • ¼ c (½ stick) unsalted butter
  • 4 c thinly sliced onions
  • 2½ to 3 lbs butternut squash, peeled, seeded and cut into ¾ inch cubes
  • 1 t sugar (optional)
  • ½ t salt
  • ½ t freshly ground black pepper
  • ¾ c chicken broth
  • 2 c bread crumbs made from soft white bread
  • 2 c packed grated sharp white cheddar cheese
  • 1 ½ T chopped fresh rosemary
  • ½ t dried thyme

Directions

  1. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish.
  2. Melt butter in a large heavy skillet over medium high heat. Add onions; sauté until onions are light golden about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes
  3. Spread vegetable mixture into prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in a 350° oven until heated through, about 10 minutes.)
  4. Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in a medium bowl. Sprinkle over gratin.  Bake uncovered until top is golden brown and crisp, about 30 minutes.
Delicious!

November 18, 2017 Curried Butternut Squash Soup

 

A reluctant fall has finally settled in and made itself at home in Bucks County. We have experienced our first killing frost, officially ending the growing season. One of the last survivors of the garden is the kale. Cold weather just seems to make it sweeter. I have a sinkful soaking right now, reviving it for tonight’s dinner. We also have a wheelbarrow full of butternut squash in the garage that was harvested before the frost.

Fortunately butternut squash stores well in a cool basement, so I will be able to use it through to next spring. I cube and roast it to add to our green salads, butternut squash lasagna is a new favorite, and of course, soup. Smooth and silky butternut squash soup is a cold weather favorite. I have shared several recipes for butternut squash on this blog but this is the original, the recipe I have been making for over thirty years.

When I first discovered my love for cooking one of the first cookbooks in my library was The Silver Palate cookbook. Silver Palate’s recipe for curried butternut squash soup was a constant on our Thanksgiving table for many years. This velvety rich soup has just the right combination of sweet, tart and spicy and was met with rave reviews from friends and family alike.

Begin the recipe by sautéing chopped onions and curry powder in sweet (unsalted) butter. If your curry powder has been sitting in the back of your spice cabinet for longer than you can remember, it’s time to invest in a new jar. There is no one formulation for curry powder and each variety can have different component spices in differing amounts. For this soup the best choice is sweet curry powder. It will give you a wide range of flavors without too much heat. One large onion yielded the two cups I needed. The covered pan will allow the onions to cook slowly,  give them a stir every five minutes or so to keep them from sticking to the pan.

While the onion is cooking, peel and cube the butternut squash. The medium-large squash I used weighed in at 3.3 lbs and yielded about 6 cups of peeled, cubed squash. Add squash cubes, apple and chicken stock, bring to a boil and cook until squash and apples are tender. Purée the soup in a food processor or blender. Return the soup to the pot, add apple juice or cider and season with salt and pepper. Serve piping hot with a garnish of a tangy freshly grated green apple.

Over the years this recipe this soup has become less of a project for the home cook. Don’t feel like chopping a large unwieldy squash? You can buy peeled and chopped squash at most grocery stores. Does the thought of straining and pouring hot soup into a blender make you just a little nervous? An immersion blender eliminates this step. If you make this soup ahead of time, cool it and store in the fridge.  When you reheat the soup you may thin to thin it out a bit with a little more stock.

The most amazing thing about this recipe is you have made a rich, creamy soup without a drop of cream or milk. Perfect for the holidays or great alongside a sandwich of leftover turkey.

The primary players.
A three pound squash yielded about 6 cups of cubes.
Simmering on the stove top.
I pureed my soup in the food processor but a blender or immersion blender works too.

Curried Butternut Squash Soup

Serves six

Ingredients

  • 4 T unsalted butter
  • 2 c finely chopped onions
  • 4-5 t sweet curry powder
  • 3 lb butternut squash
  • 2 tart apples, peeled, cored and chopped
  • 3 c chicken stock
  • 1 c apple juice or cider.
  • kosher salt and freshly ground pepper to taste
  • 1 shredded unpeeled tart apple (garnish)

Directions

  1.  Melt the butter in a 5 quart Dutch oven. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.
  2. While the onions are cooking peel the squash, scrape out the seeds and chop the flesh into 1″ cubes.
  3. When the onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.
  4. Pour the soup through a strainer, reserving the liquid, and transfer the solids to a bowl of a food processor. Add 1 cup of the cooking stock and process until smooth.
  5. Return the puréed soup to the pot and apple juice and the remaining cooking liquid, about 2 cups, until the soup is of the desired consistency.
  6. Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately, garnished with shredded apple.

May 17, 2017 Spinach and Butternut Squash Salad

Spinach and butternut squash salad certainly isn’t the first thing that comes to mind when you think of a spring dish, but right now it makes perfect sense to me. I still have a few squash to use from last fall’s harvest and spinach plants that still have some nice leaves to offer before they go to seed.

Begin the recipe with a medium-sized squash, 2 to 2 ½ lbs, using a sharp knife, cut off a half-inch piece at the stem and base ends. Cut the squash in half where the neck meets the bulb. I find it easiest to use my Kuhn Rikon peeler to remove not only the skin but also the white flesh and green fibers below the surface, the peeled squash should be completely orange. Scoop out the seeds, I like to toast mine for snacking and can also be used to garnish salads and soups. Cut the squash into 1 inch cubes, they will shrink during the roasting process. Toss the cubes with olive oil and spread them out evenly on a lined baking sheet and season with salt and freshly ground pepper.

While the squash cubes are roasting, make the warm bacon dressing. Fry four slices of bacon in a large skillet until crispy. Place the cooked bacon on a paper towel lined plated to drain. Pour off the bacon fat into a metal bowl, the hot oil might melt a plastic bowl.  In the residual fat that is left in the skillet, saute a medium chopped shallot until soft. Stir in the other dressing ingredients along with some of the warm bacon fat, keep over very low heat.

Place the spinach leaves in a large bowl and toss with the warm dressing. I prefer to place the other ingredients on top of the individual salads rather than tossed with the spinach, since they are heavier and inevitably sink to the bottom. Rather than the traditional fall version of this salad that would include dried cranberries or pomegranate arils, I added some thin strips of roasted pepper. I used toasted pecan halves, some creamy feta, and some of the bacon crumbled on top to complete the salad. Make it your own with toasted walnuts or butternut squash seeds and crumbled Roquefort instead of the feta.

 

Spinach and Butternut Squash Salad

Serves two

Ingredients for the Salad

  • 5-6 cups of spinach
  • 1 medium butternut squash
  • 1 T or more of extra virgin olive oil
  • ½ c toasted pecan halves
  • ¼ c roasted red pepper slivers
  • 1/3 c crumbled feta
Spinach that is going to seed but perfectly good enough for a salad.
Peeled whole butternut squash.

Ingredients for the Dressing

  • 4 slices of bacon
  • 1 medium shallot
  • ¼ c apple cider vinegar
  • 1 t Dijon mustard
  • 1 T or more honey
  • Kosher salt and freshly ground pepper

Directions for the Salad and Dressing

  1. Preheat oven to 400°F convection or 425°F standard. Line a large baking sheet with parchment or aluminum foil.
  2. Peel and seed the squash, cut it into 1 inch cubes. In a large bowl toss sure even browning. Set cubes aside to cool. You will have enough for several days worth the squash with olive oil and place evenly on the prepared baking sheet. Season with salt and pepper. Roast until golden brown, about 20 minutes, at the halfway point carefully move the cubes around on the sheet to enof salads.
  3. In a large frying pan, cook bacon over medium high heat until crisp, about 5 minutes. Transfer to a paper towel lined plate and pour the bacon fat into a small metal bowl.
  5. Cook the shallot in the same pan until soft, 4 minutes. Stir in vinegar, mustard and honey and mix well. Whisk in two tablespoons of the bacon fat and stir to combine. Season with salt and pepper.
  6. Place the spinach leaves in a large bowl and toss with the warm dressing. Divide the salad onto two plates. Top each with about a half cup of butternut squash cubes, pecan halves, pepper strips, feta and some of the crumbled bacon. Season to taste with freshly ground pepper.

April 22, 2017 Butternut Squash Bread and Rolls

You might expect a recipe like this to be posted around Thanksgiving, but delicious homemade butternut squash rolls were the accompaniment to asparagus soup for Easter dinner. Usually the squash of choice in both sweet and savory breads is pumpkin, since I am still chipping away at my stash of butternut squash, it was an easy substitution.

I cut the squash in half lengthwise and baked it on a parchment lined baking sheet, cut side down at 375°F until it was very soft, about 45 minutes. I scooped out the squash then cooked it down a bit to get rid of any additional moisture to make a nice thick puree.

I slightly adapted a recipe from the King Arthur Flour site, with encouragement from a rating of 4.8 out of 5 stars and 106 positive reviews. The only problem was that the ingredients were a bit too much for my Kitchen Aid mixer. Once the initial ingredients were mixed together I separated them into two smaller pieces so they could be kneaded in the mixer without taxing it too much. I cut back on the sugar called for in the original recipe, since I was not attempting to make a sweet bread recipe and unlike pumpkin, butternut squash puree has some natural sweetness.
The bread and rolls turned out great, I served the rolls with the soup, the bread is well wrapped, well labeled and frozen for future use. I’m thinking bread pudding sometime soon.

Butternut Squash Bread and Rolls

Makes two loaves or 1 loaf and a dozen rolls

Ingredients

  • 2 T active dry yeast
  • ½ c lukewarm milk
  • 2 large eggs
  • 1 ½ c butternut squash puree
  • 2 T vegetable oil
  • 6 ½ c unbleached all-purpose flour (I prefer King Arthur)
  • ¼ c brown sugar
  • 2 ½ t salt
  • ½ t ground ginger
  • ½ t ground cardamom

Directions

  1. Place all the ingredients into a large bowl of a stand mixer and combine ingredients using the flat beater. Alternately, this could be done by hand or in a bread machine.
  2. Once the ingredients are thoroughly combined, replace the flat beater with the dough hook and knead the dough until it is smooth and soft. I needed to do this in two batches.
  3. Put the dough into a lightly greased bowl. Cover and let dough rise until doubled, 60 to 75 minutes.
  4. Gently deflate the dough and turn it out onto a lightly oiled work surface. Divide it in half.
  5. Shape the dough into loaves or rolls. The loaves can be placed into lightly greased 9″ x 5″ loaf pans or rolls placed on parchment lined baking sheets.
  6. Cover the pans/baking sheets and let loaves/rolls rise until doubled, about 45 minutes. Toward the end of the rising time, preheat the oven to 350°F.
  7. Bake the bread for 30 to 35 minutes. The crust will be a deep golden brown and a digital thermometer inserted into the center will register 190°F. Bake rolls for about 20 minutes until golden brown.
  8. Remove bread and rolls from oven and turn out onto a wire rack to cool.  Cool completely and store, well wrapped at room temperature for several days. Freeze for longer storage.

April 9, 2017 Butternut Squash, Bacon and Black Bean Chili

I am well aware that butternut squash is typically a sign that the cool crisp days of fall are approaching. But since I still have a large supply from last year’s garden, I will be looking for ways to use them into the summer. And why not, butternut squash has a sweet nutty  flavor and creamy texture that pairs well with many ingredients and is loaded with vitamin A, C, potassium and fiber. Joe’s opinion on the last variety I made, butternut squash soup with cannellini beans and sage pesto was,”I really like it, but bacon would make it even better”. Since there are many who would concur that bacon makes just about anything better, I was up for the challenge.

Butternut squash, bacon and black bean chili is a delicious, hearty and slightly spicy chili that’s great any time of the year. The sweetness of the butternut squash contrasts nicely against the salty bacon and the savory richness of the black beans.

It all begins with bacon, cooked over medium heat to render out the fat.  Restrain yourself from eating the bacon pieces, they will be added to the finished soup. Place the cooked bacon on a paper towel lined plate to absorb excess grease. Pour the fat through a fine strainer into a metal bowl. Don’t use plastic, if the fat is hot, it could melt the container, I know from experience. Add 2 tablespoons of the strained bacon fat back to the pan and saute the chopped onion. The garlic, butternut squash and red pepper are added and cooked until soft. Chili powders, herbs, a can of tomatoes with chilis, and cook for one minute. Stir in the chicken broth and drained black beans and simmer until the butternut squash is tender.

I made this recipe with fridge and pantry ingredients. I think the chipotle chili powder adds a complexity with its smoky flavor. Other additions to the soup could include a finely chopped chili en adobo, cooked corn, avocado slices and tortilla strips. If desired, top with a dollop of sour cream.The flavors get even more complex over the course a few days and makes great leftovers and lunches.

 

 

Butternut Squash, Bacon and Black Bean Chili

Serves 4-6

Ingredients

  • 3-4 slices of thick cut bacon, cut into 1-inch pieces
  • 1 medium onion, finely diced
  • 3 cloves of garlic, minced or pressed
  • 4 c cubed butternut squash
  • 1 c minced red pepper
  • 1 t chili powder
  • ½ t chipotle chili powder
  • 1 t ground cumin
  • 1 t oregano (preferably Mexican)
  • 1-15 oz can tomatoes with green chilis, I used Rotel
  • 1-15 oz can of black beans, drained and rinsed
  • 3-4 c chicken broth
  • kosher salt and freshly ground pepper
  • cilantro leaves
  • sour cream

Directions

  1. Cook the bacon in a Dutch oven over medium high heat. Remove bacon pieces to a towel lined plate to drain, strain the fat into a metal bowl. Add about 2 T bacon fat back to the pan and add onion and cook until soft, 5 to 8 minutes. Stir in the garlic, butternut squash and red pepper and cook until the vegetables are tender and the onion begins to brown, 12-15 minutes. Add more fat to the pan if needed.
  2. Add chili powders, herbs and tomatoes with green chilis and cook for 1 minute. Stir in chicken broth and drained black beans. Simmer until the butternut squash is tender, 20 minutes or more. Add more broth as needed.
  3. Stir in the bacon pieces, serve with sour cream and cilantro leaves.

March 26, 2017 Butternut Squash Soup with Sage Pesto

Is there really a need for another recipe for butternut squash soup when there are already three other butternut squash soup recipes on the blog? Well, when you have a metal locker in the basement still half full of last year’s harvest, (in excellent condition I will add) there’s always room for one more soup. This time the squash isn’t blended into a silky purée resulting in a soup that’s perfect as a starter for an elegant meal, here the squash pulls double duty. The fat bulbous end becomes part of a squash “stock” and the neck is cut into chunks that are simmered in the stock to make this hearty main dish soup.

Start with a medium-sized squash, 2 to 2 1/2 lb, use a sharp knife to cut off a half inch piece at both ends.  You can either cut the squash in half (approximately) where the neck meets the bulb or leave it whole for peeling. The next part I find easiest to do using a vegetable peeler, the inexpensive Kuhn Rikon ones are my favorite. A well sharpened chef’s knife works well too. Place the squash on its side and run the peeler down the length. This part goes quicker with the neck, the curved bottom takes a little more time, but with practice the whole process shouldn’t take more than ten minutes. Be sure to remove the white flesh and green fibers that are right below the skin’s surface. The squash should be completely orange after peeling. Scoop out the seeds and the fibrous pulp from the bulb end. I save the seeds for roasting as a garnish for soups and salads.

The bulb halves are cut into four chunks and combined in a saucepan with stock, water, butter and soy sauce or tamari. The soy brings a savory umami note to the natural sweetness of the squash and the butter adds richness. Cook until the squash is very soft and mash in the pan until broken down.

While the stock is cooking, cut the neck end into 1/3 inch cubes. Sauté leeks and tomato paste in a Dutch oven. The mild sweet onion flavor of the leeks complements the squash and the tomato paste adds a little umami to the mix. Add the garlic and squash pieces and cook, stirring occasionally. Pour in the squash stock, bring to a simmer, partially cover and cook for ten minutes. Canned cannellini beans are the last addition and add a hearty creaminess and some substance to the soup. Simmer until the squash is tender. You can serve it now or if you have the time, make the soup, cool, refrigerate and reheat and serve the next day. As with many soups and stews, the flavors have time to meld together and it even tastes better.

Don’t skip making the pesto, it is a wonderful addition to the soup. Sage and parsley replace the typical basil in this recipe. I’m glad that sage is one of the first herbs to perk up in the garden, in spite of the cold temperatures of late. I truly despise paying several dollars for a handful of less than perfect leaves when I can pick them fresh.

Butternut Squash Soup with Sage Pesto

Serves 6-8

Ingredients for soup

  • 1- 2½ lb butternut squash
  • 4 c broth, chicken or vegetable
  • 3 c water
  • 4  T unsalted butter
  • 1 T soy sauce or tamari
  • 1 T vegetable oil
  • 1 lb leeks, white and light green parts only, washed thoroughly, sliced thin
  • 1 T tomato paste
  • 2 garlic cloves, minced finely
  • Kosher salt and freshly ground pepper
  • 3-15 oz can cannellini beans
  • White wine vinegar to taste

Peeled whole butternut squash.

Cut the bottom into large chunks, they will become part of the squash stock.

Directions for soup

  1. Using a vegetable peeler, remove the skin and the fibrous threads just below the skin, the squash should look completely orange, no white spots remaining.
  2. Cut the squash in half where the neck and bulb meet. Cut the bulb section in half and remove the seeds and any strings. Save seeds for toasting if desired.
  3. Cut each half into four sections. Place the squash sections, broth, water, butter and soy or tamari in a medium saucepan and bring to a boil over medium high heat. Reduce heat to a simmer, partially cover and cook for about 25 minutes or until squash is very soft.
  4. Using a potato masher, mash the squash, still in the broth until it is broken down. Cover pan to keep warm and set aside.
  5.  While the broth is cooking, cut the neck of the squash into 1/3 inch pieces. Heat oil in a large Dutch oven over medium heat until shimmering. Add the chopped leeks and tomato paste and cook until the leeks are softened and the tomato paste darkens, about 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add squash pieces, some salt and pepper and cook, stirring occasionally for 5 minutes.
  6. Add squash broth and bring to a simmer. Partially cover and cook for 10 minutes. Add beans and their liquid, partially cover and cook, stirring occasionally, until the squash is tender 15 to 20 minutes.
  7. Ladle soup into individual bowl, add a splash of white wine vinegar and dollop of pesto and an additional sprinkle of Parmesan cheese.

 

Sage Parsley Pesto

Ingredients for the Sage Parsley Pesto

  • ½ c toasted walnuts
  • 2 cloves of garlic, minced
  • 1 c fresh parsley leaves
  • ½ c fresh sage leaves
  • ¾ c extra virgin olive oil
  • ½ c grated Parmesan cheese
  • Salt and pepper to taste
Sage is one of the first perennial herbs to emerge in the herb garden.
By the end of April, the sage will look more like this.

Directions for the Sage Parsley Pesto

  1. Pulse walnuts and garlic in food processor until coarsely chopped, about 5-6 pulses.
  2. Add parsley and sage to the bowl, with the processor running, slowly add oil and process until smooth, about 1 minute.
  3. Transfer to a bowl, stir in Parmesan and add salt and pepper to taste.
Parsley mellows out the sage in this pesto, a combination I will definitely try again.

 

 

December 27, 2016 Butternut Squash and Spinach Lasagna

 

In this unique lasagna, perfect for the fall and winter months, a ricotta enriched butternut squash purée takes the place of a marinara sauce. A cheesy spinach filling complements the creamy squash for this satisfying and healthy vegetarian main dish.

You will need a medium size butternut squash, weighing two and a half to three pounds. Cut the stem end off the butternut squash then cut the squash in half where the bulb end meets the neck. Cut both pieces in half lengthwise. scoop the seeds and fiber out of the bulb end, save seeds for later use. I  rinse the seeds off and dry them between layers of paper towels. Toss with a little bit of olive oil and sprinkle with salt. Bake in a 375°F oven until they pop and become toasty brown. They are great for topping salads and for snacking.

Cover a large baking tray with parchment paper. Brush the squash pieces lightly with olive oil and place the four sections of squash cut side down on the baking sheet. Bake in a 375° oven for about 50 to 55 minutes, until the squash pierces easily with the tip of the knife. Let cool for 10 minutes, the skin should come off easily. Place the squash pieces in the bowl of a food processor fitted with the metal blade. If necessary, add a little additional liquid, purée until smooth, you will have about 2½ cups. Add 1 cup of ricotta cheese and purée again, season to taste with salt and pepper and a little freshly grated nutmeg.

Place the spinach in a large bowl. Lightly rinse the spinach and toss in the bowl. The moisture will help wilt the spinach quickly. I used a 1 pound container of organic triple washed spinach.  Finely chop two garlic cloves.  Heat a large sauté pan over high heat and add the olive oil and swirl it around. Saute the garlic for a few minutes then add the spinach by the handfuls, adding more each time as it wilts down.  After squeezing out any additional liquid, the end result will be one generous cup of spinach.

You can make this version with regular lasagna noodles or if you are following a gluten-free diet, I would recommend  brown rice pasta noodles from Tinkyada, easily found in large grocery stores. They are actually good and have a nutty brown rice flavor. Follow package instructions with regular noodles, I would suggest cooking brown rice noodles for about 10 minutes, no longer. Drain them in a colander, rinse with cold water and dry on parchment lined baking sheets. I haven’t tried this recipe with no bake noodles, my suggestion would be just be certain that the ingredients in your lasagna are moist enough to cook the noodles properly. There are 14 noodles in the package of brown rice noodles, I cook them all in case of breakage. You can always make a lasagna roll up with any leftover purée and cheese.

In a medium bowl mix the well-drained garlic spinach with one and a quarter cups of ricotta cheese and a cup of mozzarella cheese or a cheese blend that you prefer. Season to taste with salt and freshly ground pepper.

To assemble the lasagna, spray the bottom of your baking tray with nonstick spray.I used a disposable pan with dimensions of 11 x 8 x 2 . Spread one-third of the butternut squash mixture over the bottom of the tray. Top with three lasagna noodles. Dollop one half of the spinach cheese mixture over the noodles. Continue to layer and finish with the remaining butternut squash, sprinkle with a generous amount of cheese, and a sprinkle of dried basil and oregano. Cover with aluminum foil and bake for a half hour. After the half hour take off the foil reattach any cheese that has attached to the foil and bake uncovered for another 10 to 15 minutes.

Since lasagna is a time-consuming dish you could do this in stages, make the butternut squash puree one day, the spinach filling the next and assemble and cook on the third day. You could substitute frozen spinach rather than cooking down your own. Possible additions to the dish include sautéed onions, sage leaves, even toasted walnuts. Serve with a crisp salad of arugula, fennel and apples. As it is with all lasagna, it’s even better the next day.

One of our very own butternut squash.
After baking, the skin pops off easily.
Skin off, ready to puree.
A large container of spinach cooks down to about a cup.
First layer of butternut squash ricotta puree .
Just a sprinkling of mozzarella cheese on top.
Lasagna noodles next, these are the brown rice noodles.
Next is the spinach and ricotta filling.
Repeat layers and finish with squash puree, a generous sprinkling of cheese, dried basil and oregano.
Out of the oven..

 

Delicious!!

Butternut Squash and Spinach Lasagna

Serves 6-8

Ingredients for butternut squash filling

  • 1-3 lb butternut squash
  • Olive oil
  • 1¼ c regular or low-fat ricotta cheese
  • ½ t salt
  • ¼ t freshly ground nutmeg

Ingredients for spinach layer

  • 1 lb fresh spinach
  • 1 t olive oil
  • 2 t minced garlic
  • 1 c regular or low-fat ricotta cheese
  • 1¼ c mozzarella cheese
  • Kosher salt and freshly ground pepper to taste

To assemble the lasagna

  • 1 lb lasagna noodles (regular or gluten-free)
  • Shredded mozzarella cheese
  • Shredded Parmesan cheese
  • Dried basil and oregano

Directions for making the squash puree

  1. Preheat oven to 375°F.
  2. Line a large baking sheet with parchment paper and spray lightly with nonstick spray.
  3. With a sharp knife cut the squash in half where the neck meets the bulbous end. Cut both of these pieces in half lengthwise. Scoop out the seeds and reserve for toasting if desired.
  4. Brush the cut sides lightly with olive oil and place the four squash pieces on a baking sheet cut side down. Bake in preheated oven 25 minutes, rotate and bake another 25 minutes. The squash should be easily pierced with the tip of a knife.
  5. Cool the squash for about ten minutes, until it can be handled. Scoop out the flesh and place in the bowl of a food processor fitted with the metal blade. Puree squash until smooth.  Add the ricotta cheese, nutmeg and salt and puree again. Taste and adjust seasonings. Add a little more ricotta if necessary, the puree should have the consistency of a thick marinara sauce. Set puree aside for the assembly. Leave oven on at 375° if you will be finishing the lasagna.

Directions for the spinach filling

  1. Place the fresh spinach in a large colander that is set inside a large bowl. Sprinkle the spinach lightly with water and toss spinach lightly.
  2. Heat olive oil in a 12″ saute pan. Add garlic and saute until light golden brown. Add the spinach by the handful, adding more as it wilts down. After draining the spinach of excess liquid, you will have a generous cup.
  3. In a medium bowl combine spinach and garlic along with ricotta, mozzarella, salt and freshly ground pepper. Taste and adjust seasonings.

Directions for assembling the lasagna

  1. Bring a large pot of lightly salted water to a boil over high heat. Add  lasagna noodles and cook according to package directions. Stir noodles occasionally to prevent them from sticking. Drain well and rinse with cool water.
  2. To assemble the lasagna, spray the bottom of the baking dish with nonstick spray. I used a disposable tray with dimensions of 8″ x 11″ x 2″.
  3. Spread one-third of the butternut squash puree over the bottom of the pan. Sprinkle lightly with mozzarella cheese. Top with three lasagna noodles. Dollop one half of the spinach cheese mixture over the noodles, sprinkle lightly with mozzarella cheese. Top this layer with the second layer of noodles.
  4. Spread your second layer of butternut squash over the noodles. Sprinkle with mozzarella cheese, then top with the third layer of lasagna noodles.
  5. Top this with the remaining spinach cheese mixture and sprinkle with mozzarella cheese.
  6. Top with the remaining butternut squash puree and spread evenly over the noodles. Sprinkle this layer generously with shredded mozzarella and Parmesan cheese. Sprinkle lightly with dried basil and oregano.
  7. Cover the baking dish tightly with foil and bake for 30 minutes. After 30 minutes remove the foil, reattach any cheese clinging to the foil and continue to bake uncover for another 10 to 15 minutes. You can turn the broiler on for a few minutes if you want to brown the cheese.