Feeds:
Posts
Comments

Posts Tagged ‘Butternut squash’

Yesterday was the first glorious day we’ve had here in NYC in a long time;  Not only was the sun out but it was also the first day of Daylight Savings Time and that makes everyone’s day that much brighter.  So even though I spent 5 hours at the office, I walked home and it was still so light out I felt like it was 3:00 in the afternoon instead of 5pm.  I stopped at Fairway to pick up some ingredients for dinner.  I had it in my mind to make a pasta dish and as I was walking I had a running debate going on in my head about exactly what would this dish be.  The roasted red onions and squash won out.   I knew it would be simple to throw together and that along with a salad and a warm baguette from Fairway, there would be plenty left over for Tuesday night’s supper.  That’s the night we are going to the movies on the West Side and won’t get home till around 8:30 pm so it’s nice to know there’s food ready to be heated up.

Roasted Red Onion and Squash Pasta

2 medium red onions, cut into 6 wedges, layers separated

1 medium butternut squash, peeled, cut into 3/4″ pieces (I buy already prepped)

1 TBS coarsely chopped fresh sage leaves ( I used 2-3)

1TBS olive oil

coarse salt and pepper

1/2 # short ribbed pasta such as rigatoni (I used 1 lb)

1/4 cup grated Fontina cheese (2 oz) (I used about 1/2 cup)

1 cup of reserved pasta water

Preheat oven 450 degrees

On rimmed baking sheet, toss onions, squash, sage leaves with oil.  Season with salt and pepper.  Arrange in single layer and roast until tender, about 25 minutes, rotating sheet and tossing  vegetables, halfway through.

Meanwhile, in large pot, cook pasta till tender to preference.  Reserve 1 cup of pasta water;  drain pasta and return to pot.  Add vegetables and cheese and toss to combine, adding enough pasta water to create a thin sauce that coats pasta.

Recipe from Martha Stewart EveryDay Food January-February 2011

Advertisements

Read Full Post »

You know it’s winter in our home when the chief cook (me) turns to all forms of comfort food. We have hearty soups and stews and when we have pasta it’s often with vegetables that are plentiful in the grocery store.  I’m talking root vegetables, onions, carrots, pumpkin and beans.  And usually these vegetables leave a smaller carbon footprint!

Nigella Lawson's Pappardelle with Butternut Squash and Blue Cheese

Nigella Lawson’s Pappardelle with Butternut Squash and Blue Cheese

INGREDIENTS:

1 large butternut squash (2 3/4lb – 3 1/4lb or 1 3/4 lb of ready-cubed  (6 cups)

1 large onion finely chopped

2 TBS olive oil

3/4 tsp. smoked paprika

1 TBS unsalted butter

3 TBS Marsala

1/2 cup water

2/3 cup pine nuts

1 lb of pappardelle or rigatoni

6 fresh sage leaves

5 oz of soft blue cheese

DIRECTIONS:

Cut the butternut squash into 1″ cubes.  Cook onion in olive oil in a large, heavy saucepan that can accomodate the pasta later – I would use my braising pan.  When the onion turns golden, add the paprika.

Stir butter and squash into the onion mixture.  Add Marsala and water.  Bring to a simmer, then cover and reduce heat.  Simmer about 10 minutes or until the squash is tender but holds its shape.

Meanwhile, bring a large pot of water to boiling, add a hefty pinch of salt.  Cook according to package directions.  Toast the pine nuts in a hot dry frying pan on the stove top until dark gold.  Pour them into a bowl or onto a plate to cool. 

Lightly season season squash mixture to taste with salt ( the blue cheese will add additonal saltiness).  Remove from heat.

Finely chop the sage; Sprinkle over the squash, reserving some for serving.

Reserve 1/4 to 1/2 cup of pasta cooking water; drain pasta and add to the squash mixture.  Gently stir to combine.  If sauce is too dry or mixture won’t come together, add some of the reserved pasta water;  the starch encourages the sauce to emulsify and cling to the pasta.  Stir in most of the pine nut and the  blue cheese.  Transfer to a large bowl.  Sprinkle  with the remaining sage, pine nuts and cheese.

Recipe from  Kitchen by Nigella Lawson,  featured Better Homes And Gardens, October 2010

Read Full Post »

I’m pleased to bring you another of Grace Gotham’s delicious and always healthy recipes.  If you’re a follower of this blog, you know how crazy I am for Jersey tomatoes and how all summer we have simple salads of tomatoes, onion and basil or Caprese salads.  Once the tomato season faded, I used to think of salads as not much more than a bowl of greens or an Iceberg wedge with Blue Cheese dressing.  That was then and this is now!  Grace has created a beautifully balanced salad that works well throughout Fall and into Winter.  The flavors are as crisp and vivid as the colors of the harvest ingredients in the bowl.

Autumn Salad

Autumn Salad

The following is a description of this salad“Delicious Autumn salad. Chopped baby spinach, Gotham Greens Blooming Brooklyn Iceberg Lettuce, julienned, Honeycrisp apples, roasted curry butternut squash*, golden raisins, toasted almonds, and homemade lemon-curry vinaigrette”

*(You can make the Curry Butternut Squash according to one of many recipes online.  You may like yours to be more sweet than savory.  Foodnetwork.com, Epicurious.com and several other web sites have recipes for Curry Butternut Squash.)

Dress this salad with Grace’s Simple Lemon-Curry Vinaigrette:

1/4 cup extra virgin olive oil, 1/8 cup rice vinegar, zest of half a lemon, juice of half a lemon, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sweet curry powder, 1/2 teaspoon hot curry powder, liberal pinch of Maldon sea salt. Whisk until emulsified. (I use a latte milk whisk to emulsify my vinaigrettes. It’s faster and easier!).

Lemon-Curry Vinaigrette

Lemon-Curry Vinaigrette

Follow Grace Gotham Gourmet – Tassel to Table Cuisine on Tmbler – https://www.tumblr.com/blog/gracegothamgourmet

Or check out the Tassel To Table page on her website: GraceGotham.com

Grace Gotham is a self-described Burlesque Artist & Bawdy Chanteuse and gourmet cook and food photographer, (and good friend). She is a pretty and pert Texan transplanted to New York City where she resides with her husband.  You can check out her performance schedule on her web site as well as her gourmet cuisine.  I look forward to featuring Grace Gotham’s Gourmet Tassel to Table Cuisine each week. 

 

Read Full Post »

“All my life’s a circle…” Sunday morning I got up and went right to work in the kitchen.  This was my day to make some soups.  As soon as the sun is low in the sky, the leaves are tinged with gold and red and there is a chill in the air once the sun goes down, I start thinking about cooking and more cooking.  

My neighbor in New York left a big butternut squash at my door last week so I brought it with me to the cottage and decided to make Roasted Butternut and Chicken Soup.  I knew I was going to want to post this recipe because it is good, heart healthy and hearty too.  The more I thought about it, the more I began to remember making this last year and probably posting it.  Sure enough, last October 5th I made the soup (on a Sunday!) and posted the recipe to my blog.  

Here’s the link with the recipe – I hope you’ll check it out. I can’t believe it was a year almost to the day that I made this soup and here I am again.  I left a container with my friend, Alice, who gave me the squash.  I’m looking forward to her comments. 

ENJOY!  The recipe link is below the photo.

Cucurbita moschata 'Butternut'. Original descr...

Butternut Squash photo credit: Wikipedia)

Roasted Chicken and Butternut Squash Soup and…

 

Read Full Post »

We’re not vegetarians (yet) but it’s possible we are heading in that direction.  Peter always leaned that way for health reasons and I, in recent years, have become deeply disturbed over the exposes regarding the treatment and slaughtering of animals.  Sometimes if I find myself thinking about it, I can’t finish eating whatever meat was on my place.  I know this sounds weird coming from someone who just extolled the virtues of The Shake Shack.  Well, like I said, I may be headed in that direction but it’s long journey down that road.

However, I do love cooking with fresh vegetables and therefore I often make vegetarian meals.  Tonight we had a delicious dinner;  I made a Butternut Squash Risotto,  Roasted Cauliflower and a Mesclun Salad.  That and a freshly baked baguette from Fairway made quite a meal.

BUTTERNUT SQUASH RISOTTO

3 cups fat-free low-sodium vegetable broth

1 cup butternut squash puree

1TBS butter or olive oil

3 cloves of garlic, chopped

1/4 cups shallots, chopped

1 cup Arborio rice – I used Carnaroll rice

2 oz dry white wine

1TBS chopped fresh sage

1/4 cups freshly grated Parmiagiano-Reggiano 

Salt and fresh cracked pepper to taste

2 cups fresh baby arugula, for garnish

In large sauce pan, heat broth and butternut squash puree over medium-high heat.  When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In large heavy sauce pan over medium heat, heat oil or butter until melted.  Add shallots, garlic and rice; saute till rice is well-coated with oil or butter, about 3 minutes.  Add the wine and sage and stir until it is absorbed.

Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly.  Stirring loosens the starch molecules from the outside of the rice  grains into the surrounding liquid, creating a smooth creamy-textured liquid.

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25 minutes from the time you started.  When all the liquid is absorbed, stir in the grated cheese and remove from heat.

Serve immediately and top with baby arugula and extra grated-cheese if desired.  Makes 3 2/3 cups.

Recipe courtesy of Skinnytaste.com

English: Cucurbita pepo (butternut squash). Lo...

Photo credit-Wikipedia

Read Full Post »

Tasty Tidbits Tuesday

Ocean Spray brand dried cranberries

Ocean Spray brand dried cranberries

This is a great dish on its own and could also be served over couscous

1 large butternut squash-peeled and cubed

2 TBS extra-virgin olive oil

4 chicken leg quarters

coarse salt and ground pepper

1 red onion, cut into 1/2″ wedges

2 TBS chopped fresh sage

4 tsp ground coriander

1 tsp ground nutmeg

2 cups low-sodium chicken broth

1/2 cup dried cranberries

In large Dutch oven or heavy pot, heat 1 TBS oil over medium-high.  Season chicken with salt and pepper and in two batches, cook skin side down until skin is golden and crisp, about 5 minutes per batch.  Transfer chicken to plate; pour off fat from pot.

Add 1 TBS oil, squash and onion to pot and cook until vegetables are beginning to soften, about 5 minutes.  Add sage, flour, coriander and nutmeg and cook, stirring until fragrant, about 2 minutes.  Add broth and cook, stirring and scraping any browned bits with a wooden spoon, 1 minute.  Nestle chicken, skin side up in squash mixture, add cranberries, and bring to boil.  Reduce heat, partially cover, and simmer till chicken is cooked through and squash is tender, 20-25 minutes.

Recipe from Martha Stewart Every Day Food

Read Full Post »

 

Cucurbita moschata 'Butternut'. Original descr...

Butternut Squash

Some where between Sweet Potatoes  and White Potatoes lie the winter squashes and many people prefer squash dishes on their Thanksgiving Day menu.  There are numerous varieties to choose from:  I like Butternut Squash, Acorn Squash and Hubbard Squash.  I have served Butternut Squash Bisque as a first course at a few Thanksgiving Dinners.  You might enjoy including this tasty side dish this year at your annual Turkey Day feast.

WINTER SQUASH BRAISED IN CIDER

1 # delicata or butternut squash

2TBS butter

3 TBS finely chopped rosemary

3 cups unfiltered apple or pear cider

Salt

1 tsp balsamic or apple cider vinegar to taste

Freshly ground pepper

You could peel the squash, halve in lengthwise and slice into half moons OR you could buy butternut squash already peeled and cubed and if you’re like me, there is s a point where my time is worth more than the extra 50 cents  spent in taking the easy way out!!

Melt butter in a 12″ skillet over low heat until foamy.  Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes.  Add squash, cider, and 1 tsp salt.  If squash is not covered by cider, add water to cover.

Bring to a simmer, and cook until squash is tender and cider has reduced to a glaze, stirring frequently, 30 to 40.  Sprinkle with vinegar and season with salt and pepper.  Transfer to warm serving bowl and serve immediately.

Serves: 6-8 – recipe courtesy of New York Times (November 19, 2003

Read Full Post »

Older Posts »