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Posts Tagged ‘squash’

  1. Acorn Squash Soup

    September 29, 2011 by erinRD

    DSCF0009

    Adapted from Guy Fieri

    Ingredients

    1 whole acorn squash, approximately 4 cups when cooked
    3 shallots, diced
    3 garlic cloves, peeled
    2 Tablespoons extra-virgin olive oil
    ½ Tablespoon salt
    ½ Tablespoon pepper, freshly cracked, plus more for seasoning
    2 Tablespoons unsalted butter
    2 cups chicken stock, low-sodium
    ¼ teaspoon cayenne
    ¼ teaspoon white pepper
    1 teaspoon sage, dry
    ¼ cup heavy cream
    ½ Tablespoon Worcestershire sauce
    ¼ cup grated Parmesan

    Directions

    1. Preheat the oven to 350°
    2. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up.

    3. Add 1 diced shallot and 1 garlic clove on each squash half. Drizzle with 1 Tablespoons of olive oil and season with ½ tablespoon each of the salt and freshly cracked pepper.
    4. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash.
    5. In a large Dutch oven, heat 1 Tablespoon of the olive oil and the butter over medium-high heat and when the butter is starting to foam, add the remaining diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes.
    6. Deglaze with ½ cup of the chicken stock and stir. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a immersion blender. The mixture will be very thick.
    7. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in ¼ cup of the Parmesan and turn heat to low.
    8. Serve with a fresh crack of black pepper and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve. Serves 4.

    Nutrition Notes

    Acorn Squash is loaded with vitamins, fiber, potassium and carotenoids!


    Taste Test

    Delicious! Dare I say that I liked it more than my Butternut Squash Soup? I was a little concerned about adding the Worcestershire sauce, but it really worked! It had a great smokey kind of flavor and Wholesome Husband and I both loved it!

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  2. Roasted Kabocha Squash Gnocchi with Bolognese Sauce

    March 30, 2011 by erinRD

    When I received a Kabocha squash from my organic produce delivery last week, I was excited to make a recipe with it! Since I love squash – especially butternut squash! I found an interesting way to use up this squash over at Jen’s Tiny Urban Kitchen site and I immediately got to work on this dish!

    Kabocha Squash Gnocchi
    Adapted from Tiny Urban Kitchen

    1 kabocha squash
    1 Tablespoon olive oil
    salt and pepper, to taste
    2 eggs
    Salt
    2 cup all-purpose flour
    1 Tablespoon butter

    Directions:
    1. Preheat oven to 350°. Cut squash in half, slather the flesh with olive oil, and place the halves (facedown) in a baking pan.


    2. Bake until soft, about 1 hour.
    3. Remove from oven and, when cool enough to handle, scoop out the flesh.


    4. Transfer to a large bowl, add eggs, and mash together with a potato masher. Season to taste with salt, then work in flour to form a thick, soft dough.


    5. Take about a teaspoon portion of dough and make a loose ball and then smash down a little. Add extra flour if necessary.


    6. At this point, you can freeze or refrigerate the gnocchi for future use or pan fry it.
    7.  To pan fry, heat up a small amount of butter in a skillet over medium to medium-high heat.  Pan fry the gnocchi on one side for a few minutes until the edges are brown.  Flip over, and fry on the other side until browned.


    8. Top with Bolognese sauce (recipe below)! Or you can simply top with some olive oil and thyme. Yum! Serves 4.

    Bolognese Sauce
    Adapted from Ina Garten

    1 lb lean ground sirloin
    4 cloves minced garlic
    1 onion, diced
    1/2 Tablespoon dried oregano
    1/4 tsp crushed red pepper flakes
    2 Tablespoons tomato paste
    1 1/4 cups dry red wine, divided
    1 (15 ounce) can crushed tomatoes
    kosher salt and ground black pepper, to taste
    1/4 tsp ground nutmeg
    1/4 cup chopped fresh basil leaves, lightly packed
    1/2 cup freshly grated Parmesan cheese

    Directions:
    1. Add the sirloin to a large skillet over medium-high heat. Cook, crumbling the meat with a wooden spoon, 5-7 minutes, until the meat has started to brown and is no longer pink. Drain grease, if any.


    2. Stir in the garlic, onion, red pepper flakes, oregano, and tomato paste and cook for 1 more minute, or until fragrant.
    3. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes and salt and pepper to taste, stirring until combined. Bring to a boil, lower heat, and simmer 10-15 minutes.


    4. Add the nutmeg, basil, and remaining 1/4 cup wine. Simmer for 8 to 10 minutes, stirring occasionally until thickened. Serve with Parmesan cheese and toss well. Serves 4.

    Nutrition Notes: Kabocha squash is a Japanese winter squash. This squash is loaded with beta carotene, iron, potassium and vitamin C!

    Taste Test: This was such a delicious alternative to pasta — but much more work! Definitely a weekend meal. It is sweeter than butternut squash and it has a beautiful orange color that the pictures here don’t do justice.

    Enjoy!!

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  3. Roasted Butternut Squash Risotto

    February 17, 2011 by erinRD

    I have the best risotto recipe ever. Let’s just cut right to the chase:

    Roasted Butternut Squash Risotto
    Adapted from Food Network


    3 pound butternut squash
    2 Tablespoons olive oil, divided
    1 small onion, chopped
    2 cloves garlic, grated or chopped
    2 cups Arborio rice
    1/2 cup dry white wine
    1 teaspoon fresh sage
    1/2 cup grated Parmigiano Reggiano

    Directions:
    1. Preheat oven to 425 degrees.
    2. Cut butternut squash in half and drizzle with about 1 Tablespoon olive oil, salt and pepper.


    3. Roast in the oven for about an hour or until a knife can go through without resistance.
    4. Heat a medium skillet over medium to medium-high heat with remaining olive oil. Add the onions and garlic and soften 2 to 3 minutes.
    5. Add rice and toast 2 to 3 minutes.
    6. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time.
    7. Risotto will cook 18 – 20 minutes from the first addition of liquid.
    8. Add in squash (about 2 cups) and sage.
    9. Cook for about 10 more minutes on low.
    10. Add cheese and serve.

    Nutrition Notes: Check out my post HERE to find out all the benefits of butternut squash. Arborio rice is a starchy short-grained Italian rice named after the town where it’s originally grown. The high starch content of Arborio rice results in the creaminess of a classic risotto dish. It’s mainly used to make risotto but it can also be used to make rice pudding.

    Taste Test: In my opinion butternut squash should be roasted before you do anything to it. It just gives the squash a wonderful flavor. This is my favorite risotto by far. It’s just creamy, yummy deliciousness!

    Now go make some!! ;)

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