spiced winter squash with fennel
BON APPÉTIT OCTOBER 2004
- 1 1 1/2-pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges
- 1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges
- 1 large onion, root end left intact, then cut lengthwise into 1/2-inch-wide wedges
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- (farmer note: i would also add the pan di zucccero to this as well)
- Position rack in bottom third of oven and preheat to 450°F. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish and serve.
chai-spiced pumpkin lassi
1/2 cup unsweetened pumpkin puree
- 1 1/2 cups plain unsweetened full fat yogurt (steer clear of a greek style yogurt here, you want a thinner consistency)
- 1/2 cup ice cold water + additional to thin as needed
- 2-3 tablespoons pure maple syrup (more to taste if necessary)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 tablespoon chai-spiced tea leaves (from1 tea bag)
- Combine all the ingredients into a high speed blender and blend until smooth. Taste for seasonings and adjust as necessary. If the drink is too thick, add more ice cold water.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
Macaroni and Cheese with Butternut Squash
Martha Stewart Living http://www.marthastewart.com/337716/macaroni-and-cheese-with-butternut-squas
- Serves 6
- 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
- 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
- 1 1/2 cups nonfat milk
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 3/4 teaspoon coarse salt
- Freshly ground black pepper
- 1 pound elbow macaroni
- 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
- 4 tablespoons Parmesan cheese, finely grated (1 ounce)
- 2 tablespoons fine breadcrumbs
- 1 teaspoon olive oil
- Olive-oil, cooking spray
- 1/2 cup part-skim ricotta cheese
- Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
- Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
- Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
- Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
Minestra is a light, brothy Italian soup with vegetables. "In this version, I sauté Tuscan kale and butternut squash with onion, garlic and rosemary, then simmer them in chicken stock with pasta and white beans," Grace Parisi says.
- Total Time: 45 MIN
- Servings: Makes 2 quarts
1/4 cup extra-virgin olive oil
1 large onion, finely chopped
One 2-pound butternut squash, neck only, peeled and cut into 1/2-inch cubes (2 1/2 cups)
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
1 pound Tuscan kale, stemmed and leaves coarsely chopped
4 cups chicken stock
Salt and freshly ground pepper
1/2 cup ditalini or tubettini pasta
1 cup drained canned navy beans
Shaved Parmigiano-Reggiano cheese and garlic toasts, for serving
- In a large pot, heat 2 tablespoons of the oil. Add the onion, cover and cook over moderate heat, stirring, until softened, 4 minutes. Add the squash, cover and cook, stirring, until lightly browned in spots but not tender, 5 minutes. Stir in the garlic and rosemary and cook until fragrant, 1 minute. Add the kale and cook, stirring, until wilted, 5 minutes. Add the stock, cover and simmer until the kale and squash are just tender, 8 minutes. Season with salt and pepper.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta.
- Add the pasta and navy beans to the soup and simmer until the soup is slightly thickened, about 5 minutes. Stir in the remaining 2 tablespoons of olive oil. Ladle the soup into deep bowls and garnish with shaved Parmigiano-Reggiano cheese. Serve with garlic toasts.
Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds
by Lora Zarubin Bon Appétit November 2008
- 2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)
- 2 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)
- 2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
- 5 tablespoons butter
- 1/2 cup pure maple syrup
- 2 garlic cloves, minced
- 1 1/2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)
- Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
- Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.
Ian Knauer's Winter Vegetable Stew
1 pound dried chicken peas
3 large leeks, white and pale green parts only
1/4 cup extra-virgin olive oil
5 garlic cloves, smashed and coarsely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper (11/2)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon turmeric
2 cinnamon sticks
5 bay leaves
1 large butternut squash, cut into large chunks
6 carrots, cut into chunks
8 pitted dates, chopped
3 cups water
1 quart canned tomatoes
3 tablespoons cilantro leaves
Place the chickpeas in a bowl and cover by 3-inches of water. Let the chickpeas soak over night, then drain.
Cut the leeks in half crosswise, then rinse under cold water to remove any dirt. Cut the leeks into 1/2-inch pieces.
Heat the oil in a large heavy pot over medium high heat until hot, the stir in the leeks, garlic, onion, 11/2 teaspoons salt and 3/4 teaspoon pepper. Cook the vegetables, stirring occasionally, until they are golden, about 8 minutes. Stir in the coriander, cumin, smoked paprika, turmeric, cinnamon sticks and bay leaves and cook, stirring, until fragrant, about 2 minutes. Stir in the squash, carrots, dates, water, and tomatoes and bring to a boil, breaking up the tomatoes with a spoon. Stir in the chickpeas and simmer the stew, covered, until the vegetables are very tender, about 1 hour. Season the stew to taste with salt and pepper, then sprinkle with the cilantro and serve.
Roasted Winter Squash Salad with Apples and Fennel
This is a lovely saffron colored salad with specks of red, purple, green and black. It also is hearty and delicious! A great choice for a pot luck as it is served at room temperature and holds up well.
2 lbs buttercup or butternut squash
2 tsp chopped rosemary or 1 tsp dried
2 TB olive oil
1 medium fennel bulb
1 medium red onion
2 Gala or other sweet apples
½ cup dried currants
4 TB white balsamic vinegar
1 lemon, zest and juice
1 cup apple cider or juice
4 TB olive oil
Sea salt and pepper to taste
Prepare the squash by peeling it and removing seeds. Cut into 1 inch wedges, place in a bowl, toss with 2 TB olive oil and a large sprinkle of salt and the rosemary. Spread on a large baking sheet in a single layer. Roast in a preheated 400 degree oven for about 30 minutes until tender. Remove from oven and let cool. Trim and then chop the fennel bulb into thin slices. Peel and chop the onion into medium dice. Core the apple and chop into medium dice. Place all prepared ingredients in a large salad bowl. Add currants. When squash is cool, remove skin and chop flesh into ½ inch chunks. Add to bowl. Sprinkle the white balsamic vinegar over the salad and toss well. Use a microplane or other fine grater to zest the rind of the lemon and add to bowl along with the lemon juice. Pour half of the cider/juice over vegetables and toss well. Add olive oil, salt and pepper to taste and toss to combine. Add more lemon if needed to balance flavors. Add additional cider/juice if salad is too dry. Serve at room temperature.