Day Recipe Food Community

June 22, 2009

Butternut Squash Gratin with Rosemary Breadcrumbs Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 10:10 pm

Makes 10 servings.

INGREDIENTS

  • 1/4cup (1/2 stick) unsalted butter
  • 4cups thinly sliced onions (about1 pound)
  • 2 1/2pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes
  • 1teaspoon sugar
  • 1/2teaspoon salt
  • 1/2teaspoon ground black pepper
  • 3/4cup canned low-salt chicken broth2cups fresh breadcrumbs made from soft white bread
  • 2cups (packed) grated sharp white cheddar cheese
  • 1 1/2tablespoons chopped fresh rosemary
  • 1/2teaspoon dried thyme

DIRECTIONS Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.

Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)

Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

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Seafood Stew with Winter Squash, Tomatoes and Saffron Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 11:37 am

Try a glass of Rioja and some crusty bread with this lovely autumn dish.

Makes 6 servings.

INGREDIENTS

  • 2cups 1/2-inch pieces peeled seeded butternut squash (from about1 1/4 pounds)2tablespoons extra-virgin oliveoil
  • 3/4cup chopped onion
  • 3/4cup chopped fennel bulb
  • 2garlic cloves, minced
  • 2tablespoons tomato paste
  • 2teaspoons chopped freshthyme
  • 1bay leaf
  • 3cups bottled clam juice
  • 114 1/2-ounce can diced tomatoes in juice
  • 1cup dry white wine
  • 1/2cup dry sherry
  • 1/2cup water24small clams, scrubbed
  • 1/4teaspoon saffron threads,crushed
  • 1 1/2pounds sea bass fillets, cut into1-inch piecesfennel fronds (optional)

DIRECTIONS Steam squash until almost tender, about 10 minutes. Cool. (Can be prepared 1 day ahead. Cover and chill.)


Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped fennel and minced garlic and sautéuntil translucent, about 3 minutes. Add tomato paste, chopped fresh thyme and bay leaf and stir 1 minute. Add clam juice, tomatoes with juices, white wine, Sherry and 1/2 cup water and bring to boil. Reduce heat to medium, cover and simmer 20 minutes to blend flavors. Discard bay leaf.


Add clams and saffron to pot; cover and cook until clams open, about 4 minutes (discard any clams that do not open). Add sea bass and steamed squash to stew. Cover and simmer until squash is tender and fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.


Ladle stew into bowls. Garnish with fennel fronds, if desired, and serve.

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June 14, 2009

Orzo with Summer Squash and Toasted Hazelnuts Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 1:29 am

People who turn their noses up at rice often find this tiny pasta irresistible.

Active time: 40 min Start to finish: 40 min

Makes 8 servings.

INGREDIENTS

  • 1 1/2cups orzo (10 oz)
  • 3tablespoons unsalted butter
  • 3tablespoons olive oil
  • 1cup finely chopped shallot (6 1/2 oz)
  • 2medium zucchini (1 1/2 lb total), cut into 1/3-inch dice
  • 2medium yellow squash (1 lb total), cut into 1/3-inch dice
  • 1teaspoon salt
  • 1/2teaspoon black pepper
  • 3/4cup hazelnuts (4 oz), toasted, loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
  • 1/2cup chopped fresh flat-leaf parsley
  • 1/2cup chopped fresh basil
  • 2teaspoons finely grated fresh lemon zest

DIRECTIONS Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.

While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.

Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.

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May 28, 2009

Balsamic-Roasted Acorn Squash with Hot Chiles and Honey Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 7:05 am

INGREDIENTS

  • 3acorn squash, halved lengthwise, seeded
  • 6tablespoons olive oil
  • 1/4cup balsamic vinegar
  • 3tablespoons honey
  • 2tablespoons minced peperoncini
  • 2teaspoons chopped fresh thyme
  • 1teaspoon salt

DIRECTIONS Preheat oven to 400°F. Place acorn squash halves, cut side up, on rimmed baking sheet. Brush both sides with 2 tablespoons oil. Whisk 4 tablespoons oil with remaining ingredients in bowl; divide glaze among hollows of squash halves. Brush glaze over cut surfaces, leaving excess glaze in squash hollows. Bake until squash are very tender and brown, brushing cut surfaces every 15 minutes with glaze in squash hollows, about 1 hour.

Timing tip: Bake the squash for 45 minutes early in the day. Finish just before dinner is served, baking until squash is tender, about 20 more minutes.

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May 27, 2009

Butternut Squash and Ginger Relish Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:30 am

Active time: 20 min Start to finish: 2 1/2 hr

Makes about 4 cups.

INGREDIENTS

  • 1/2cup unseasoned rice vinegar
  • 1/4cup sugar
  • 1/2teaspoon salt
  • 1teaspoon finely grated peeled fresh ginger
  • 1/4teaspoon cayenne
  • 2lb butternut squash, peeled, seeded, and coarsely shredded (5 cups)
  • 1bunch scallions, finely chopped (2/3 cup)

DIRECTIONS Stir together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then add remaining ingredients and toss well. Chill relish, covered, tossing occasionally, at least 2 hours (to allow flavors to develop) and up to 2 days.

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May 25, 2009

Baked Butternut Squash with Tomatoes and Pine Nuts Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 9:23 am

Active time: 30 min Start to finish: 40 min

Makes 4 servings.

INGREDIENTS

  • 1large butternut squash (3 1/2 lb)
  • 1/4cup olive oil
  • 1/4cup water
  • 2medium onions, halved lengthwise, then thinly sliced crosswise
  • 2garlic cloves, finely chopped
  • 1(14 1/2- to 15-oz) can diced tomatoes, including juice
  • 2teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crumbled
  • 1/8teaspoon ground allspice
  • 1/4lb crumbled feta (scant 1/4 cup)
  • 1/3cup pine nuts, toastedaccompaniment:extra-virgin olive oil

DIRECTIONS Put oven rack in middle position and preheat oven to 350°F.

Cut off and peel neck of squash, then cut neck crosswise into 1/2-inch-thick rounds (reserve round portion for another use). Season both sides of slices with salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook squash, in batches if necessary, until browned, 3 to 4 minutes per side. Add water to skillet and cook squash, covered, over moderately low heat until tender, about 5 minutes. Gently transfer squash with a spatula to a 2-quart gratin or other shallow baking dish, overlapping slices if necessary, then pour any juices from pan over squash.

Cook onions and garlic in remaining 2 tablespoons oil in skillet over moderate heat, stirring frequently, until soft, about 8 minutes. Stir in tomatoes with juice, oregano, allspice, and salt and pepper to taste and simmer 3 minutes.

Cover squash with tomato mixture and crumble feta on top, then sprinkle with nuts.

Bake gratin until heated through and cheese is softened, about 10 minutes.

Serve gratin drizzled with oil.

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May 23, 2009

Calvados-Laced Squash Soup with Cinnamon and Bay Leaves Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 3:44 pm

Dollops of cinnamon-flavored sour cream top this luscious soup.

Makes 12 servings.

INGREDIENTS

  • 6pounds butternut squash (about 2 very large), halved lengthwise
  • 4tablespoons olive oil2tablespoons (1/4 stick) unsalted butter
  • 2onions, chopped
  • 2cinnamon sticks, broken in half
  • 2bay leaves, broken in half
  • 1teaspoon coarse salt
  • 1/2teaspoon ground black pepper
  • 1/2cup calvados (apple brandy) or brandy
  • 414-ounce cans low-salt chicken broth
  • 112-ounce can evaporated milk1/4cup sour cream
  • 1tablespoon warm water
  • 1/4teaspoon ground cinnamon

DIRECTIONS Preheat oven to 375°F. Line 2 large baking sheets with aluminum foil. Brush squash flesh with 2 tablespoons oil. Place on prepared baking sheets, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out 6 cups squash pulp and transfer to large bowl (reserve any remaining squash for another use).

Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add Calvados and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves. Add mixture to squash in large bowl and stir to combine. Working in batches, puree squash mixture in blender with chicken broth and evaporated milk until smooth. Strain into same pot, pressing on solids in strainer to extract as much liquid as possible.

Mix sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend. (Soup and cinnamon cream can be prepared 1 day ahead. Cool soup slightly, then cover and refrigerate. Cover and refrigerate cinnamon cream.)

Bring soup to simmer. Ladle soup into bowls. Garnish each with dollop of cinnamon cream and serve.

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May 4, 2009

Green Beans and Roasted Squash with Sherry Soy Butter Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 9:32 am

Active time: 50 min Start to finish: 1 1/2 hr

Makes 8 to 10 servings.

INGREDIENTS

  • 2lb green beans (preferably haricots verts), trimmed
  • 4lb butternut squash, halved lengthwise, seeded, and diagonally cut crosswise into 1 1/2-inch-thick triangular pieces
  • 3tablespoons olive oil
  • 1/4teaspoon salt
  • 1/4teaspoon black pepper
  • 1stick (1/2 cup) plus 1 tablespoon unsalted butter, stick cut into tablespoon pieces and other tablespoon melted
  • 1 1/2tablespoons sherry vinegar
  • 1 1/2tablespoons soy sauce

DIRECTIONS Preheat oven to 425°F.

Cook beans in 2 batches in a 4-quart saucepan of boiling salted water until just tender, 3 to 4 minutes, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking. When cool, drain beans and pat dry.

Toss squash with oil, salt, and pepper in a large bowl, then roast in a large shallow baking pan (1 inch deep) in middle of oven, turning occasionally, until golden brown and tender, about 40 minutes.

While squash is roasting, melt 1 stick butter with vinegar and soy sauce over moderately low heat, whisking until emulsified, about 4 minutes. Season with salt and pepper.

Reduce oven temperature to 350°F.

Push roasted squash to 1 side of roasting pan and add beans to other side. Drizzle beans with tablespoon melted butter and heat in middle of oven, uncovered, stirring occasionally, about 20 minutes.

Transfer roasted vegetables to a dish. Just before serving, drizzle with Sherry soy butter and gently toss.

Cooks’ notes:
• Squash can be roasted 1 day ahead and chilled, covered. Bring to room temperature before reheating with beans.

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April 10, 2009

Butternut Squash Soup with Pancetta and Tomatoes Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 8:48 pm

Makes 8 to 10 servings.

INGREDIENTS

  • 5ounces pancetta, coarsely chopped
  • 2medium onions, coarsely chopped
  • 1/4teaspoon dried crushed red pepper
  • 12-pound butternut squash, peeled, seeded, cut into 1/2-inch dice (about 4 cups)
  • 2tablespoons chopped fresh oregano
  • 7 1/2 cups canned low-salt chicken broth
  • 2cups canned diced italian-style tomatoes with juices
  • 3/4cup yellow cornmeal

DIRECTIONS Cook first 3 ingredients in heavy large saucepan over medium-low heat until onions are very soft, stirring occasionally, about 10 minutes. Add squash and oregano; cook until squash is crisp-tender, stirring occasionally, about 8 minutes. Add broth and tomatoes with juices; bring to boil. Gradually whisk in cornmeal. Reduce heat to medium and simmer until squash is tender, stirring occasionally, about 35 minutes. Season with salt and pepper and serve.

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April 7, 2009

Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 5:39 am

Active time: 20 min Start to finish: 1 1/4 hr

Makes 6 first-course servings.

INGREDIENTS

  • 1(2- to 2 1/4-lb) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (4 cups)
  • 5 1/2tablespoons extra-virgin olive oil
  • 3/4cup whole almonds with skins (3 1/2 oz), very coarsely chopped
  • 2teaspoons fresh lemon juice
  • 1/2lb spinach, coarse stems discarded (10 cups)

DIRECTIONS Preheat oven to 450°F.

Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.

While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.

When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.

Divide salad among 6 salad plates and sprinkle with remaining almonds.

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