prep time: 20 minutes
cook time: 30 minutes
servings: 4
ingredients:
2 teaspoons olive oil
1 medium onion - chopped
2 cloves garlic - minced
1 carrot - cut into thin half-circles
1/4 teaspoon dried chile flakes
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 tablespoon tomato paste
3/4 pound diced butternut squash
1/2 pound diced cauliflower
1 3/4 cups vegetable broth
2 bay leaves
1/4 cup minced italian parsley
salt
pepper
steps:
1. heat olive oil in a large saucepan set over medium heat. add the onion and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes.
2. add the garlic, carrots, dried chile flakes, thyme, and salt. cook until the vegetables are tender, about 5 minutes. stir in the tomato paste and cook for an additional minute.
3. stir in the butternut squash, cauliflower, vegetable broth, water, and bay leaves. bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until the squash and cauliflower are tender, 15 - 20 minutes.
4. let the soup cool for 10 minutes, then transfer 2 cups of the soup to a blender. puree until almost smooth, then stir the mixture back into the soup.
5. stir in the parsley, add salt and pepper to taste.
- cookin' canuck
Showing posts with label butternut squash. Show all posts
Showing posts with label butternut squash. Show all posts
1.01.2014
butternut squash raviolini
prep time: tbd
cook time: tbd
servings: 8 - 10
filling ingredients:
2 medium - large butternut squash - cut lengthwise and then horizontally with seeds and flesh removed
olive oil
salt
pepper
raviolini ingredients:
7 cups pasta flour
8 eggs
1/4 cup olive oil
sauce ingredients:
2 sticks of butter
20 sage leaves
1 lemon
salt
parmesan
filling steps:
1. preheat oven to 400 degrees. line a large baking sheet with parchment paper. drizzle the parchment with olive oil. lay the pieces of squash flesh side down on to the baking sheet.
2. place into the oven and cook until soft and light brown, about 1 1/2 hours. remove from oven and let cool.
3. using a large metal spoon, scrape the flesh from the skin into a large bowl. season with salt and pepper to taste. if prefer, run the flesh through a mill or food processor until smooth.
raviolini steps:
1. add flour to the bowl of an electric mixer fitted with a dough hook. with the setting on low, add eggs one at a time and mix. drizzle in oil and continue to mix all the flour until it forms a ball.
2. on a wooden cutting board sprinkle some flour and place the dough on top. knead the dough until smooth and elastic. wrap in plastic and let rest for about 20 minutes.
3. slice the dough into quarters. take the first quarter and feed it through the pasta machine on the widest setting. keep feeding the past through the machine turning the nob until you reach the narrowest setting. the dough should be paper-thin.
4. cut the sheets of dough in half lengthwise. lay sheets on a clean, flour dusted surface. place a teaspoon of filling about 2 inches apart onto the dough. fold the dough twice over the filling until you have one long parcel. using a pizza cutter, slice the parcel into raviolini and seal the edges by pressing down on them with your fingers. repeat with the rest of the dough and the filling.
5. drop the pasta in salted boiling water until they rise, about 5 minutes.
sauce steps:
1. in a large saucepan over medium heat, melt the butter with the sage until the butter begins to brown. remove from heat. drop the cooked raviolini into the saucepan and toss to coat. grate the zest of one lemon and toss again to combine. season with salt and parmesan to taste.
- goop, november 2013
cook time: tbd
servings: 8 - 10
filling ingredients:
2 medium - large butternut squash - cut lengthwise and then horizontally with seeds and flesh removed
olive oil
salt
pepper
raviolini ingredients:
7 cups pasta flour
8 eggs
1/4 cup olive oil
sauce ingredients:
2 sticks of butter
20 sage leaves
1 lemon
salt
parmesan
filling steps:
1. preheat oven to 400 degrees. line a large baking sheet with parchment paper. drizzle the parchment with olive oil. lay the pieces of squash flesh side down on to the baking sheet.
2. place into the oven and cook until soft and light brown, about 1 1/2 hours. remove from oven and let cool.
3. using a large metal spoon, scrape the flesh from the skin into a large bowl. season with salt and pepper to taste. if prefer, run the flesh through a mill or food processor until smooth.
raviolini steps:
1. add flour to the bowl of an electric mixer fitted with a dough hook. with the setting on low, add eggs one at a time and mix. drizzle in oil and continue to mix all the flour until it forms a ball.
2. on a wooden cutting board sprinkle some flour and place the dough on top. knead the dough until smooth and elastic. wrap in plastic and let rest for about 20 minutes.
3. slice the dough into quarters. take the first quarter and feed it through the pasta machine on the widest setting. keep feeding the past through the machine turning the nob until you reach the narrowest setting. the dough should be paper-thin.
4. cut the sheets of dough in half lengthwise. lay sheets on a clean, flour dusted surface. place a teaspoon of filling about 2 inches apart onto the dough. fold the dough twice over the filling until you have one long parcel. using a pizza cutter, slice the parcel into raviolini and seal the edges by pressing down on them with your fingers. repeat with the rest of the dough and the filling.
5. drop the pasta in salted boiling water until they rise, about 5 minutes.
sauce steps:
1. in a large saucepan over medium heat, melt the butter with the sage until the butter begins to brown. remove from heat. drop the cooked raviolini into the saucepan and toss to coat. grate the zest of one lemon and toss again to combine. season with salt and parmesan to taste.
- goop, november 2013
12.27.2013
pan-fried risotto cakes
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoons butter
2 tablespoons olive oil + more for frying
1 medium onion - diced fine
2 cups butternut squash - cut into 1/2-inch dice
salt
pepper
1 cup arborio rice
1 tablespoon chopped fresh sage
1/4 cup dry white wine
4 - 5 cups vegetable broth
1 ounce grated parmesan
4 ounces grated fontina
zest and juice of 1 lemon
2 tablespoons finely sliced chives + more for garnish
1 cup flour
2 large eggs - lightly beaten
steps:
1. put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat. add onion and cook until softened and lightly colored, about 5 minutes. add squash and season generously with salt and pepper. cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes. add rice and sage and stir to combine, then add wine and cook for 1 minute more
2. add 2 cups vegetable broth and bring to a brisk simmer. cook until liquid is nearly evaporated, about 5 minutes. continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed, about 10 minutes. turn off heat and stir in parmesan, fontina and lemon zest and juice. taste and adjust seasoning. stir in chives, then spread mixture on a baking sheet to cool. cool for at least 2 hours.
3. with a spoon, divide mixture into 12 pieces. shape each piece into an oval patty. roll patties lightly in flour to coat. pour olive oil to a depth of 1/2-inch into a cast-iron skillet and place over medium heat. dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned. drain on paper towels. serve hot, sprinkled with more parmesan and chives if desired.
- new york times, november 2013
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoons butter
2 tablespoons olive oil + more for frying
1 medium onion - diced fine
2 cups butternut squash - cut into 1/2-inch dice
salt
pepper
1 cup arborio rice
1 tablespoon chopped fresh sage
1/4 cup dry white wine
4 - 5 cups vegetable broth
1 ounce grated parmesan
4 ounces grated fontina
zest and juice of 1 lemon
2 tablespoons finely sliced chives + more for garnish
1 cup flour
2 large eggs - lightly beaten
steps:
1. put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat. add onion and cook until softened and lightly colored, about 5 minutes. add squash and season generously with salt and pepper. cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes. add rice and sage and stir to combine, then add wine and cook for 1 minute more
2. add 2 cups vegetable broth and bring to a brisk simmer. cook until liquid is nearly evaporated, about 5 minutes. continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed, about 10 minutes. turn off heat and stir in parmesan, fontina and lemon zest and juice. taste and adjust seasoning. stir in chives, then spread mixture on a baking sheet to cool. cool for at least 2 hours.
3. with a spoon, divide mixture into 12 pieces. shape each piece into an oval patty. roll patties lightly in flour to coat. pour olive oil to a depth of 1/2-inch into a cast-iron skillet and place over medium heat. dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned. drain on paper towels. serve hot, sprinkled with more parmesan and chives if desired.
- new york times, november 2013
12.20.2013
andouille and roasted squash gumbo
prep time: 20 minutes
cook time: 1 hour 20 minutes
servings: 4
ingredients:
1 butternut squash or small pumpkin - peeled and diced into bite-size pieces
salt
pepper
nutmeg
1/3 cup vegetable oil
1 pound andouille - coarsely chopped
1/3 cup flour
1 teaspoon paprika
1 onion - chopped
1 red bell pepper - chopped
8 ounces fresh okra - sliced
2 tablespoons fresh thyme leaves - finely chopped
4 cloves garlic - thinly sliced
2 cups chicken stock
1 bottle lager beer
1 32-ounce can stewed tomatoes
hot sauce
cooked rice
sliced scallions - garnish
steps:
1. preheat the oven to 400 degrees. place the squash on a baking sheet, spray with cooking spray and season with salt and pepper and nutmeg. roast until tender and brown at the edges, 20 - 25 minutes
2. heat a soup pot over medium-high heat. add a drizzle of oil and the sausage, cook until brown, then remove. add the remaining oil, some black pepper, flour and paprika, and stir. cook until brown and very fragrant, 20 minutes.
3. add the onions and pepper, season with salt and pepper and soften, 5 minutes.
4. add the okra, thyme garlic, bay leaf and chile peppers, stir a few minutes more. add the stock, beer and tomatoes and the hot sauce, to taste.
5. add the sausage back to the gumbo, simmer to thicken, 20 - 30 minutes. add the squash and stir to combine. serve over rice. garnish with scallions.
- food network
cook time: 1 hour 20 minutes
servings: 4
ingredients:
1 butternut squash or small pumpkin - peeled and diced into bite-size pieces
salt
pepper
nutmeg
1/3 cup vegetable oil
1 pound andouille - coarsely chopped
1/3 cup flour
1 teaspoon paprika
1 onion - chopped
1 red bell pepper - chopped
8 ounces fresh okra - sliced
2 tablespoons fresh thyme leaves - finely chopped
4 cloves garlic - thinly sliced
2 cups chicken stock
1 bottle lager beer
1 32-ounce can stewed tomatoes
hot sauce
cooked rice
sliced scallions - garnish
steps:
1. preheat the oven to 400 degrees. place the squash on a baking sheet, spray with cooking spray and season with salt and pepper and nutmeg. roast until tender and brown at the edges, 20 - 25 minutes
2. heat a soup pot over medium-high heat. add a drizzle of oil and the sausage, cook until brown, then remove. add the remaining oil, some black pepper, flour and paprika, and stir. cook until brown and very fragrant, 20 minutes.
3. add the onions and pepper, season with salt and pepper and soften, 5 minutes.
4. add the okra, thyme garlic, bay leaf and chile peppers, stir a few minutes more. add the stock, beer and tomatoes and the hot sauce, to taste.
5. add the sausage back to the gumbo, simmer to thicken, 20 - 30 minutes. add the squash and stir to combine. serve over rice. garnish with scallions.
- food network
1.30.2013
squash soup with bacon
prep time: 15 minutes
cook time 1 hour, 20 minutes
servings: 4 - 6
ingredients:
1/2 large yellow or white onion - chopped
2 tablespoons butter
1/3 - 1/2 pound bacon - diced
1 quart turkey, chicken or vegetables stock
5 bay leaves
1 large butternut squash - peeled, seeded and cut into chunks
salt
sour cream
chives - for garnish
steps:
1. in a large pot, heat butter over medium-high heat and add the onions and bacon. cook, stirring often, until the onions are translucent. pour in the stock ,, add the squash, bay leaves and a healthy pinch of salt. bring to a boil. turn the heat to low, cover and simmer gently for an hour, stirring occasionally.
2. uncover the pot, remove the bay leaves and puree the soup (if using a blender, be sure the soup cools before blending). return soup to the, put the bay leaves back in and simmer, uncovered, for another 15 minutes. stir frequently to keep it from sticking to the bottom.
3. add salt to taste. add sour cream to taste. garnish with chives.
note - we also added shredded chicken and it was delicious.
- hunter angler gardener cook
cook time 1 hour, 20 minutes
servings: 4 - 6
ingredients:
1/2 large yellow or white onion - chopped
2 tablespoons butter
1/3 - 1/2 pound bacon - diced
1 quart turkey, chicken or vegetables stock
5 bay leaves
1 large butternut squash - peeled, seeded and cut into chunks
salt
sour cream
chives - for garnish
steps:
1. in a large pot, heat butter over medium-high heat and add the onions and bacon. cook, stirring often, until the onions are translucent. pour in the stock ,, add the squash, bay leaves and a healthy pinch of salt. bring to a boil. turn the heat to low, cover and simmer gently for an hour, stirring occasionally.
2. uncover the pot, remove the bay leaves and puree the soup (if using a blender, be sure the soup cools before blending). return soup to the, put the bay leaves back in and simmer, uncovered, for another 15 minutes. stir frequently to keep it from sticking to the bottom.
3. add salt to taste. add sour cream to taste. garnish with chives.
note - we also added shredded chicken and it was delicious.
- hunter angler gardener cook
1.21.2013
butternut squash ravioli with sage browned butter
prep time: tbd
cook time: tbd
servings: tbd
pasta sheets ingredients:
2 cups flour
3 eggs
filling ingredients:
1 pound butternut squash - cut into cubes
olive oil
1/4 cup grated parmesan cheese
1/4 teaspoon nutmeg
salt
pepper
1 stick of butter
10 - 12 sage leaves
pasta steps:
1. add the flour and eggs to a mixing bowl for a mixer fitted with a dough hook. mix the dough until a ball is formed.
2. turn the dough out onto a floured board and kneed by hand a couple of times. roll dough, flipping it, folding it and rolling it until it is about 1/8-inch thick.
filling steps:
1. preheat oven to 425 degrees. place squash on a baking sheet and coat with olive oil, salt and pepper. place in the oven for 25 minutes or until squash is tender. transfer squash to a bowl and mash with a fork. add parmesan, nutmeg and salt and pepper to taste.
2. place tablespoons of the squash mixture down the center of half of the pasta sheet. brush the dough around the filling with water, then fold the dough over lengthwise so the filling is on one side and surrounded by dough on three sides. cut the ravioli.
3. heat a large pot of water. meanwhile, melt the butter in a sauce pan. add sage leaves. cook on medium-low for 2 - 3 minutes until butter starts to brown. remove from heat and set aside.
4. cook the ravioli in the boiling water for 2 minutes, until it is floating. remove from water and add directly to butter sauce.
- everyday occasions blog
cook time: tbd
servings: tbd
pasta sheets ingredients:
2 cups flour
3 eggs
filling ingredients:
1 pound butternut squash - cut into cubes
olive oil
1/4 cup grated parmesan cheese
1/4 teaspoon nutmeg
salt
pepper
1 stick of butter
10 - 12 sage leaves
pasta steps:
1. add the flour and eggs to a mixing bowl for a mixer fitted with a dough hook. mix the dough until a ball is formed.
2. turn the dough out onto a floured board and kneed by hand a couple of times. roll dough, flipping it, folding it and rolling it until it is about 1/8-inch thick.
filling steps:
1. preheat oven to 425 degrees. place squash on a baking sheet and coat with olive oil, salt and pepper. place in the oven for 25 minutes or until squash is tender. transfer squash to a bowl and mash with a fork. add parmesan, nutmeg and salt and pepper to taste.
2. place tablespoons of the squash mixture down the center of half of the pasta sheet. brush the dough around the filling with water, then fold the dough over lengthwise so the filling is on one side and surrounded by dough on three sides. cut the ravioli.
3. heat a large pot of water. meanwhile, melt the butter in a sauce pan. add sage leaves. cook on medium-low for 2 - 3 minutes until butter starts to brown. remove from heat and set aside.
4. cook the ravioli in the boiling water for 2 minutes, until it is floating. remove from water and add directly to butter sauce.
- everyday occasions blog
1.18.2013
butternut squash soup
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 small yellow onion - diced
2 tablespoons olive oil
1/2 teaspoon curry powder
3 whole cloves (optional)
2 cups butternut squash - peeled, seeded and cubed
1 medium sweet potato - peeled and chopped
5 cups chicken stock
1 thyme sprig
1/2 teaspoon salt
creme fraiche
steps:
1. saute onions with the oil, curry powder and cloves on low until translucent.
2. add squash, sweet potato, stock, thyme and salt. simmer, covered, until everything is tender. remove thyme sprig and cloves.
3. puree soup and adjust seasoning to taste.
4. serve with a dollop of creme fraiche.
- inspiring the every day blog
cook time: tbd
servings: tbd
ingredients:
1 small yellow onion - diced
2 tablespoons olive oil
1/2 teaspoon curry powder
3 whole cloves (optional)
2 cups butternut squash - peeled, seeded and cubed
1 medium sweet potato - peeled and chopped
5 cups chicken stock
1 thyme sprig
1/2 teaspoon salt
creme fraiche
steps:
1. saute onions with the oil, curry powder and cloves on low until translucent.
2. add squash, sweet potato, stock, thyme and salt. simmer, covered, until everything is tender. remove thyme sprig and cloves.
3. puree soup and adjust seasoning to taste.
4. serve with a dollop of creme fraiche.
- inspiring the every day blog
1.16.2013
butternut squash risotto
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 tablespoon butter
1 1/2 pounds butternut squash - peeled, seeded, and cut into 1/2-inch chunks
salt
pepper
1 cup arborio rice
1/2 cup dry white wine
2 14 1/2-ounce cans chicken broth - mixed with 1/2 cup water and heated
1/3 cup grated parmesan cheese + more for garnish
1 tablespoon chopped sage + more for garnish
steps:
1. in a medium heavy-bottom saucepan, melt butter over medium heat. add squash, season with slat and pepper. cook, stirring often, until edges soften, 6 - 8 minutes.
2. add rice, stir to coat. add wine, cook until almost all the liquid has evaporated, 1 - 2 minutes.
3. reduce heat to medium-low. add 1/2 cup hot broth mixture. cook, stirring, until almost all liquid is absorbed. add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 - 40 minutes.
4. stir in parmesan, sage, and 1 1/2 teaspoons salt. serve immediately, garnished with more parmesan and sage.
- martha stewart
cook time: tbd
servings: 4
ingredients:
1 tablespoon butter
1 1/2 pounds butternut squash - peeled, seeded, and cut into 1/2-inch chunks
salt
pepper
1 cup arborio rice
1/2 cup dry white wine
2 14 1/2-ounce cans chicken broth - mixed with 1/2 cup water and heated
1/3 cup grated parmesan cheese + more for garnish
1 tablespoon chopped sage + more for garnish
steps:
1. in a medium heavy-bottom saucepan, melt butter over medium heat. add squash, season with slat and pepper. cook, stirring often, until edges soften, 6 - 8 minutes.
2. add rice, stir to coat. add wine, cook until almost all the liquid has evaporated, 1 - 2 minutes.
3. reduce heat to medium-low. add 1/2 cup hot broth mixture. cook, stirring, until almost all liquid is absorbed. add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 - 40 minutes.
4. stir in parmesan, sage, and 1 1/2 teaspoons salt. serve immediately, garnished with more parmesan and sage.
- martha stewart
5.14.2012
butternut squash and bacon mac 'n cheese
prep time: tbd
cook time: 50 - 55 minutes
servings: 4 - 6
ingredients:
1 butternut squash - peeled and cubed
1 tablespoon dried rosemary
salt
pepper
1 box pasta of choice
7 slices bacon
1/4 cup flour
2 cups milk
1 cup italian blend shredded cheese
1/3 cup grated fresh parmesan
steps:
1. preheat oven to 425 degrees.. coat the squash lightly in cooking spray, rosemary, and salt and pepper. roast in a pan for 45 minutes until squash is tender.
2. while the squash is roasting, cook the pasta according to directions and fry the bacon. when the bacon is done, pour off all but 1 tablespoon of drippings. set aside the bacon, and cook the shallots 7 minutes or until translucent in the leftover drippings. crumble the bacon and set it aside with the shallots. when the squash i done roasting, mix in the bacon and shallots and turn the oven up to 450 degree.s
3. put the flour in a heavy-bottomed sauce pan over medium-high heat and slowly whisk in the milk. when all the milk has been added, bring to a boil for 1 minute or until slightly thickened. remove from heat and stir in the shredded cheese. combine the pasta and the squash mixture in a 9 x 13 casserole dish, and pour the milk and cheese mixture over the top. stir to coat. top with grated parmesan and place in the oven for 10 - 15 minutes or until cheese starts to brown. serve.
- ketchup to chutney
cook time: 50 - 55 minutes
servings: 4 - 6
ingredients:
1 butternut squash - peeled and cubed
1 tablespoon dried rosemary
salt
pepper
1 box pasta of choice
7 slices bacon
1/4 cup flour
2 cups milk
1 cup italian blend shredded cheese
1/3 cup grated fresh parmesan
steps:
1. preheat oven to 425 degrees.. coat the squash lightly in cooking spray, rosemary, and salt and pepper. roast in a pan for 45 minutes until squash is tender.
2. while the squash is roasting, cook the pasta according to directions and fry the bacon. when the bacon is done, pour off all but 1 tablespoon of drippings. set aside the bacon, and cook the shallots 7 minutes or until translucent in the leftover drippings. crumble the bacon and set it aside with the shallots. when the squash i done roasting, mix in the bacon and shallots and turn the oven up to 450 degree.s
3. put the flour in a heavy-bottomed sauce pan over medium-high heat and slowly whisk in the milk. when all the milk has been added, bring to a boil for 1 minute or until slightly thickened. remove from heat and stir in the shredded cheese. combine the pasta and the squash mixture in a 9 x 13 casserole dish, and pour the milk and cheese mixture over the top. stir to coat. top with grated parmesan and place in the oven for 10 - 15 minutes or until cheese starts to brown. serve.
- ketchup to chutney
2.22.2012
butternut squash fries
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 butternut squash
sea salt
extra virgin olive oil
steps:
1. preheat oven to 425 degrees. peel and de-seed your butternut squash before slicing it into fry shapes. stick them on a baking sheet, sprinkle with olive oil and salt and pop them into the oven. bake for about 40 minutes, turning the fries halfway through. remove from oven when they start to brown and crisp up.
- goop, january 2012
cook time: tbd
servings: 4
ingredients:
1 butternut squash
sea salt
extra virgin olive oil
steps:
1. preheat oven to 425 degrees. peel and de-seed your butternut squash before slicing it into fry shapes. stick them on a baking sheet, sprinkle with olive oil and salt and pop them into the oven. bake for about 40 minutes, turning the fries halfway through. remove from oven when they start to brown and crisp up.
- goop, january 2012
1.23.2012
butternut squash with balsamic and chile panko crumbs
prep time: tbd
cook time: tbd
servings: 8
steps:
1 large butternut squash
2 tablespoons balsamic vinegar
5 tablespoons olive oil
salt
pepper
1 cup panko crumbs
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon crushed red chile flakes
1/4 cup freshly grated Parmigiano-Reggiano cheese
steps:
1. bring a large stockpot of water to a boil. add the whole squash and cook, partially covered, until tender, about 45 minutes. drain, cool slightly, then remove and discard the stem and peel. reserve the seeds, removing and discarding the strings.
2. transfer the flesh to a large serving dish and mash with a fork into an even layer. drizzle the vinegar and 2 tablespoons of the oil over the squash, and season with salt and pepper.
3 heat 3 tablespoons of the squash seeds in a large skillet over medium-low heat until dry. add 1 tablespoon of the oil and a pinch of salt and toast, tossing occasionally. when the seeds begin to pop, partially cover the pan. continue toasting until golden brown, about 3 minutes, then transfer to a plate.
4. in the same skillet, heat the remaining 2 tablespoons oil over medium heat, then toss in the crumbs. when well coated, stir in the thyme, chile, and 1/4 teaspoon salt. toast, tossing occasionally, until golden brown and fragrant, about 5 minutes. remove from the heat and stir in the cheese and toasted seeds. spread the crumb mixture over the squash in an even layer and serve immediately.
- goop, november 2011
cook time: tbd
servings: 8
steps:
1 large butternut squash
2 tablespoons balsamic vinegar
5 tablespoons olive oil
salt
pepper
1 cup panko crumbs
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon crushed red chile flakes
1/4 cup freshly grated Parmigiano-Reggiano cheese
steps:
1. bring a large stockpot of water to a boil. add the whole squash and cook, partially covered, until tender, about 45 minutes. drain, cool slightly, then remove and discard the stem and peel. reserve the seeds, removing and discarding the strings.
2. transfer the flesh to a large serving dish and mash with a fork into an even layer. drizzle the vinegar and 2 tablespoons of the oil over the squash, and season with salt and pepper.
3 heat 3 tablespoons of the squash seeds in a large skillet over medium-low heat until dry. add 1 tablespoon of the oil and a pinch of salt and toast, tossing occasionally. when the seeds begin to pop, partially cover the pan. continue toasting until golden brown, about 3 minutes, then transfer to a plate.
4. in the same skillet, heat the remaining 2 tablespoons oil over medium heat, then toss in the crumbs. when well coated, stir in the thyme, chile, and 1/4 teaspoon salt. toast, tossing occasionally, until golden brown and fragrant, about 5 minutes. remove from the heat and stir in the cheese and toasted seeds. spread the crumb mixture over the squash in an even layer and serve immediately.
- goop, november 2011
3.12.2011
millet risotto with artichoke hearts
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 tablespoons olive oil
1/2 red onion - finely chopped
1 cup coarsely chopped fresh mushrooms
1 cup millet
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 cups artichoke hearts
salt
pepper
4 - 6 cups french onion soup
steps:
1. in a large pot over medium heat, add the oil, onion and mushrooms. cook, stirring frequently, until softened; about 5 minutes. add millet.
2. lower heat to medium and start to add the stock 1/2 cup at a time, stirring after each addition, every few minutes. when the stock has been almost completely absorbed after each addition, keep adding more so the mixture isn't quite soup but stays very moist.
3. keep doing this until millet is tender and has at least doubled in size, about 20 minutes.
4. add herbs and artichoke hearts at the last few minutes of cooking and taste for texture.
5. season with salt and pepper to taste. serve warm.
note: instead of the artichoke hearts, add 1 cup diced butternut squash that has been cooked. add chopped shallots towards the end and sage as the herb.
- goop, january 2011
cook time: tbd
servings: 4
ingredients:
2 tablespoons olive oil
1/2 red onion - finely chopped
1 cup coarsely chopped fresh mushrooms
1 cup millet
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 cups artichoke hearts
salt
pepper
4 - 6 cups french onion soup
steps:
1. in a large pot over medium heat, add the oil, onion and mushrooms. cook, stirring frequently, until softened; about 5 minutes. add millet.
2. lower heat to medium and start to add the stock 1/2 cup at a time, stirring after each addition, every few minutes. when the stock has been almost completely absorbed after each addition, keep adding more so the mixture isn't quite soup but stays very moist.
3. keep doing this until millet is tender and has at least doubled in size, about 20 minutes.
4. add herbs and artichoke hearts at the last few minutes of cooking and taste for texture.
5. season with salt and pepper to taste. serve warm.
note: instead of the artichoke hearts, add 1 cup diced butternut squash that has been cooked. add chopped shallots towards the end and sage as the herb.
- goop, january 2011
2.10.2011
warm winter vegetable salad
prep time: tbd
cook time: 45 minutes
servings: tbd
ingredients:
1 red onion
1 butternut squash - sliced in half or in sections for easy roasting and peeling after cooking
1 carrot - cut into pieces
1 parsnip cut into pieces
1 large beet - cut into pieces
enough olive oil to coat
salt
1 teaspoon apple cider vinegar
juice of 1 lemon
1 teaspoon mustard powder
1 handful parsley leaves
steps:
1. preheat oven to 425 degrees and toss the vegetables with the oil and salt to taste. roast until tender, about 45 minutes.
2. whisk the vinegar, lemon juice and mustard in a large bowl with extra olive oil and season with salt and pepper to taste. toss with vegetables and serve warm.
- goop, january 2011
cook time: 45 minutes
servings: tbd
ingredients:
1 red onion
1 butternut squash - sliced in half or in sections for easy roasting and peeling after cooking
1 carrot - cut into pieces
1 parsnip cut into pieces
1 large beet - cut into pieces
enough olive oil to coat
salt
1 teaspoon apple cider vinegar
juice of 1 lemon
1 teaspoon mustard powder
1 handful parsley leaves
steps:
1. preheat oven to 425 degrees and toss the vegetables with the oil and salt to taste. roast until tender, about 45 minutes.
2. whisk the vinegar, lemon juice and mustard in a large bowl with extra olive oil and season with salt and pepper to taste. toss with vegetables and serve warm.
- goop, january 2011
2.03.2011
butternut squash and apple bake
prep time: tbd
cook time: 1 hour
servings: tbd
ingredients:
1 large butternut squash - peeled and sliced into half rounds
4 medium sized apples - sliced into rounds
4 teaspoon coconut butter
2 teaspoons brown rice syrup
1 teaspoon cinnamon
steps:
1. preheat oven to 350 degrees. in a large baking dish, layer the squash (1 - 2 layers high). cover with apples.
2. crumble or drizzle the coconut butter over the top evenly. drizzle the 2 teaspoons brown rice syrup evenly over the top and add the cinnamon evenly as well.
3. cover with foil and back for 1 hour.
- goop, january 2011
cook time: 1 hour
servings: tbd
ingredients:
1 large butternut squash - peeled and sliced into half rounds
4 medium sized apples - sliced into rounds
4 teaspoon coconut butter
2 teaspoons brown rice syrup
1 teaspoon cinnamon
steps:
1. preheat oven to 350 degrees. in a large baking dish, layer the squash (1 - 2 layers high). cover with apples.
2. crumble or drizzle the coconut butter over the top evenly. drizzle the 2 teaspoons brown rice syrup evenly over the top and add the cinnamon evenly as well.
3. cover with foil and back for 1 hour.
- goop, january 2011
12.20.2010
butternut bowties
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
1 butternut squash - cut in half
4 tablespoons extra virgin olive oil divided
Salt
pepper
1 16-ounce box bowtie pasta
2 tablespoons butter
2 tablespoons flour
2 cups milk
a pinch of nutmeg
a pinch of cinnamon
5 - 6 sage leaves
1 cup grated cheddar cheese
1 cup grated parmigiano reggiano cheese
a handful of toasted almonds
steps:
1. pre-heat the oven to 400 degrees.
2. place the butternut squash halves on a baking sheet and drizzle them with 1 tablespoon olive oil, salt and pepper to taste. turn them cut-side down on the baking sheet and transfer them to the oven. roast until tender; about an hour. remove the squash from the oven and cool. once the squash halves are cool enough to handle, scoop the flesh out of the squash.
3. add the butternut squash flesh to a food processor. process until smooth. if you don't have a food processor, a fine chop will do the trick.
4. place a pot of water over high heat for the pasta. once at a boil, add some salt and the pasta and cook to al dente, according to package directions. drain the cooked pasta and return it to the pot it was cooked in.
5. while the pasta water is heating up, place a small skillet over medium-high heat with the butter. once melted, add the flour and cook about a minute. whisk in the milk and cook until the liquids come up to a bubble and the sauce thickens; 2-3 minutes. add the squash, nutmeg, cinnamon and sage and season with salt and pepper, to taste.
6. add the sauce to the pot with the reserved cooked pasta and toss to coat. turn everything out into a baking dish and sprinkle the top with both cheeses. transfer to the oven and bake until the cheese is brown and bubbly; 10-15 minutes.
7. garnish the casserole with the toasted almonds and serve.
- rachel ray
cook time: tbd
servings: 6 - 8
ingredients:
1 butternut squash - cut in half
4 tablespoons extra virgin olive oil divided
Salt
pepper
1 16-ounce box bowtie pasta
2 tablespoons butter
2 tablespoons flour
2 cups milk
a pinch of nutmeg
a pinch of cinnamon
5 - 6 sage leaves
1 cup grated cheddar cheese
1 cup grated parmigiano reggiano cheese
a handful of toasted almonds
steps:
1. pre-heat the oven to 400 degrees.
2. place the butternut squash halves on a baking sheet and drizzle them with 1 tablespoon olive oil, salt and pepper to taste. turn them cut-side down on the baking sheet and transfer them to the oven. roast until tender; about an hour. remove the squash from the oven and cool. once the squash halves are cool enough to handle, scoop the flesh out of the squash.
3. add the butternut squash flesh to a food processor. process until smooth. if you don't have a food processor, a fine chop will do the trick.
4. place a pot of water over high heat for the pasta. once at a boil, add some salt and the pasta and cook to al dente, according to package directions. drain the cooked pasta and return it to the pot it was cooked in.
5. while the pasta water is heating up, place a small skillet over medium-high heat with the butter. once melted, add the flour and cook about a minute. whisk in the milk and cook until the liquids come up to a bubble and the sauce thickens; 2-3 minutes. add the squash, nutmeg, cinnamon and sage and season with salt and pepper, to taste.
6. add the sauce to the pot with the reserved cooked pasta and toss to coat. turn everything out into a baking dish and sprinkle the top with both cheeses. transfer to the oven and bake until the cheese is brown and bubbly; 10-15 minutes.
7. garnish the casserole with the toasted almonds and serve.
- rachel ray
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