Squash
Roasted Butternut Squash with Sage
From Food & Wine
One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
2 tablespoons extra-virgin olive oil
12 sage leaves
Kosher salt and freshly ground pepper
Preheat the oven to 425°. In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through. Transfer to a bowl and serve.
Butternut Squash Lasagna
From The World in My Kitchen
1 batch of Roasted Butternut Squash with Sage
2 Tbl unsalted butter
4 sage leaves, chopped
2 Tbl flour
1 1/2 cups milk (I used 2%)
2 1/2 ounces Parmesan cheese, grated, separated into 2 ounce and 1/2 ounce piles
Kosher salt
Pepper
Nutmeg
8 lasagna noodles, cooked to al dente
8 ounces fresh mozzarella, shredded
Preheat the oven to 375 degrees.
In a food processor, puree the squash and sage leaves. Add water little by little until the mixture is smooth.
In a small saucepan, over medium heat, melt the butter. Add the flour and sage and stir until bubbly. Add the milk slowly, while stirring constantly. Bring to a boil and then remove from the heat. Add two ounces of the Parmesan cheese and a pinch of nutmeg. Salt and pepper to taste.
In a small baking dish (I used 7"x11", but and 8"x8" will work too), spread a small amount of the squash puree. Add about 1/5 of the sauce, then 1/5 of the mozzarella, and a layer of noodles. Repeat with three more layers. Top the final noodle layer with sauce, mozzarella, and the final 1/2 ounce of Parmesan cheese.
Bake for about 30 minutes, or until the cheese is bubbly and brown in spots. If you'd like it browner, put under the broiler for a few minutes. Top with chopped sage leaves and freshly ground pepper.
Roasted Winter Squash with Brown Butter and Sage
From 'Perfect Vegetables' America's Test Kitchen 2003
2 T extra virgin olive oil
1 medium or 2 small winter squash (2lbs total), halved lengthwise and seeded
6 T unsalted butter
6 medium sage leaves, sliced thin
Salt and ground black pepper
Adjust oven rack to the lower-middle position and heat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Brush the oil onto the foil and the cut sides of the squash. Place the squash, cut-side down, on the foil. Roast until a skewer inserted into the squash meets no resistance, 40 to 50 minutes.
When the squash is almost done, place the butter in a small skillet over medium heat. When the butter melts, add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, 4 to 5 minutes. Remove the skillet from the heat.
Remove the squash from the oven and turn cut-sides up. If necessary, cut large pieces in half to yield four pieces. Season the squash with salt and pepper to taste, drizzle with the sage butter, and serve immediately.
Roasted Butternut Squash, Apple and Bacon Soup
From The World in My Kitchen
2 butternut squash, peeled, seeded and chopped into large chunks
3 small apples, peeled, cored and quartered
olive oil
salt and pepper
4 slices bacon, cut into matchsticks
1 medium onion, chopped
5 large sage leaves, roughly chopped
2 1/2 cups chicken stock (or more to cover vegetables)
1 Tbl lemon juice
Preheat oven to 350 degrees. Combine squash and apples on a rimmed baking sheet. Drizzle with enough olive oil to coat and sprinkle with salt and pepper. Roast uncovered for 30-40 minutes until the squash and apples are fork tender and starting to brown a little.
In a soup pot, cook bacon over medium heat until browned. Remove bacon to a paper towel to drain. Remove all but one tablespoon of bacon grease from pot. Add onions and saute until starting to soften. Add sage and continue to sauté for another minute or two. Add squash and apples, and toss to combine. Add chicken stock and bring to a boil. Turn the burner off. Blend with a hand blender or in small batches in a food processor or blender. Add the lemon juice. Season with salt and pepper to taste. Use bacon to garnish.
West African Stew
From The World in My Kitchen
6 boneless, skinless chicken breasts
1 tsp salt
1 14-oz can whole tomatoes in juice
1/4 cup water
2 Tbl tomato paste
1/4 cup peanut oil
1 medium onion, chopped
4 cloves garlic, minced and mashed with 1 tsp salt
3/4 tsp cayenne pepper (You can go up to 1 1/4 tsp, but we found that 3/4 tsp gave it a nice kick without overpowering the other flavors.)
1/2 cup smooth peanut butter, room temperature
1 3/4 cups chicken broth
Soy Sauce, to taste
1 lb. squash (or sweet potato)
10 oz okra, fresh or frozen, thawed if frozen
Chopped cilantro, for garnish
Brown rice
Arrange the chicken on several plates or a tray and sprinkle with 1 tsp salt. Let sit at room temperature for 30 minutes.
While waiting for the chicken, pulse the tomatoes in their juices in a processor or blender until finely chopped. Stir the 1/4 cup of water with the tomato paste in a small bowl until smooth. Whisk together the peanut butter and 1 cup of broth in another bowl until smooth.
Heat the oil in a 6-7-quart heavy-bottomed pot and brown the chicken over a moderately hot flame in batches, a few minutes on each side. Remove the chicken and drain all but 2 tablespoons of oil. Lower the flame to a moderate heat and add the onions to the pot, and cook, stirring occasionally until the onions are golden around the edges, about 2-3 minutes. **At this point you can either leave the chicken breasts whole or cut into several slivers. If serving in a bowl, I suggest the slivers.**
Add the tomato mixture, tomato paste, garlic and cayenne to the onions and mix well. Then add the peanut butter mixture, the remaining 3/4 cup broth, and a couple of splashes of soy sauce and mix. Add the chicken into the sauce. (The chicken may not be covered completely.) Bring to a boil, uncovered, and then reduce the heat and cover. Cook for 25-30 minutes or until the chicken is very tender.
**Start cooking your rice now.**
Peel your squash and cut into chunks. Add the squash and okra in the last 10 minutes of cooking and let simmer 10-15 minutes, until the squash is tender, but not falling apart. Remove the okra and cut into thick slices and return to the stew.
Serve over brown rice.
From Food & Wine
One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
2 tablespoons extra-virgin olive oil
12 sage leaves
Kosher salt and freshly ground pepper
Preheat the oven to 425°. In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through. Transfer to a bowl and serve.
Butternut Squash Lasagna
From The World in My Kitchen
1 batch of Roasted Butternut Squash with Sage
2 Tbl unsalted butter
4 sage leaves, chopped
2 Tbl flour
1 1/2 cups milk (I used 2%)
2 1/2 ounces Parmesan cheese, grated, separated into 2 ounce and 1/2 ounce piles
Kosher salt
Pepper
Nutmeg
8 lasagna noodles, cooked to al dente
8 ounces fresh mozzarella, shredded
Preheat the oven to 375 degrees.
In a food processor, puree the squash and sage leaves. Add water little by little until the mixture is smooth.
In a small saucepan, over medium heat, melt the butter. Add the flour and sage and stir until bubbly. Add the milk slowly, while stirring constantly. Bring to a boil and then remove from the heat. Add two ounces of the Parmesan cheese and a pinch of nutmeg. Salt and pepper to taste.
In a small baking dish (I used 7"x11", but and 8"x8" will work too), spread a small amount of the squash puree. Add about 1/5 of the sauce, then 1/5 of the mozzarella, and a layer of noodles. Repeat with three more layers. Top the final noodle layer with sauce, mozzarella, and the final 1/2 ounce of Parmesan cheese.
Bake for about 30 minutes, or until the cheese is bubbly and brown in spots. If you'd like it browner, put under the broiler for a few minutes. Top with chopped sage leaves and freshly ground pepper.
Roasted Winter Squash with Brown Butter and Sage
From 'Perfect Vegetables' America's Test Kitchen 2003
2 T extra virgin olive oil
1 medium or 2 small winter squash (2lbs total), halved lengthwise and seeded
6 T unsalted butter
6 medium sage leaves, sliced thin
Salt and ground black pepper
Adjust oven rack to the lower-middle position and heat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Brush the oil onto the foil and the cut sides of the squash. Place the squash, cut-side down, on the foil. Roast until a skewer inserted into the squash meets no resistance, 40 to 50 minutes.
When the squash is almost done, place the butter in a small skillet over medium heat. When the butter melts, add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, 4 to 5 minutes. Remove the skillet from the heat.
Remove the squash from the oven and turn cut-sides up. If necessary, cut large pieces in half to yield four pieces. Season the squash with salt and pepper to taste, drizzle with the sage butter, and serve immediately.
Roasted Butternut Squash, Apple and Bacon Soup
From The World in My Kitchen
2 butternut squash, peeled, seeded and chopped into large chunks
3 small apples, peeled, cored and quartered
olive oil
salt and pepper
4 slices bacon, cut into matchsticks
1 medium onion, chopped
5 large sage leaves, roughly chopped
2 1/2 cups chicken stock (or more to cover vegetables)
1 Tbl lemon juice
Preheat oven to 350 degrees. Combine squash and apples on a rimmed baking sheet. Drizzle with enough olive oil to coat and sprinkle with salt and pepper. Roast uncovered for 30-40 minutes until the squash and apples are fork tender and starting to brown a little.
In a soup pot, cook bacon over medium heat until browned. Remove bacon to a paper towel to drain. Remove all but one tablespoon of bacon grease from pot. Add onions and saute until starting to soften. Add sage and continue to sauté for another minute or two. Add squash and apples, and toss to combine. Add chicken stock and bring to a boil. Turn the burner off. Blend with a hand blender or in small batches in a food processor or blender. Add the lemon juice. Season with salt and pepper to taste. Use bacon to garnish.
West African Stew
From The World in My Kitchen
6 boneless, skinless chicken breasts
1 tsp salt
1 14-oz can whole tomatoes in juice
1/4 cup water
2 Tbl tomato paste
1/4 cup peanut oil
1 medium onion, chopped
4 cloves garlic, minced and mashed with 1 tsp salt
3/4 tsp cayenne pepper (You can go up to 1 1/4 tsp, but we found that 3/4 tsp gave it a nice kick without overpowering the other flavors.)
1/2 cup smooth peanut butter, room temperature
1 3/4 cups chicken broth
Soy Sauce, to taste
1 lb. squash (or sweet potato)
10 oz okra, fresh or frozen, thawed if frozen
Chopped cilantro, for garnish
Brown rice
Arrange the chicken on several plates or a tray and sprinkle with 1 tsp salt. Let sit at room temperature for 30 minutes.
While waiting for the chicken, pulse the tomatoes in their juices in a processor or blender until finely chopped. Stir the 1/4 cup of water with the tomato paste in a small bowl until smooth. Whisk together the peanut butter and 1 cup of broth in another bowl until smooth.
Heat the oil in a 6-7-quart heavy-bottomed pot and brown the chicken over a moderately hot flame in batches, a few minutes on each side. Remove the chicken and drain all but 2 tablespoons of oil. Lower the flame to a moderate heat and add the onions to the pot, and cook, stirring occasionally until the onions are golden around the edges, about 2-3 minutes. **At this point you can either leave the chicken breasts whole or cut into several slivers. If serving in a bowl, I suggest the slivers.**
Add the tomato mixture, tomato paste, garlic and cayenne to the onions and mix well. Then add the peanut butter mixture, the remaining 3/4 cup broth, and a couple of splashes of soy sauce and mix. Add the chicken into the sauce. (The chicken may not be covered completely.) Bring to a boil, uncovered, and then reduce the heat and cover. Cook for 25-30 minutes or until the chicken is very tender.
**Start cooking your rice now.**
Peel your squash and cut into chunks. Add the squash and okra in the last 10 minutes of cooking and let simmer 10-15 minutes, until the squash is tender, but not falling apart. Remove the okra and cut into thick slices and return to the stew.
Serve over brown rice.
