Archives for posts with tag: butternut squash

Autumn’s Best Sides

November 25, 2014 //
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Way back in July, when it was warm and sunny, I shared four great summer side dishes, and as those of us in the Northeast brace for a Thanksgiving Eve Nor’easter I’m here today with some favorite autumn side dishes. We’ve said goodbye not only to 80 degree beach days, but also tomatoes and corn on the cob, but there are still a lot of great vegetables to enjoy this time of year, and many, such as Brussels sprouts and kale, are at their best after the first frost of the season.

I like these side dishes any night during the fall, but they would also be perfect for your Thanksgiving table. Just add turkey and cranberry sauce!

A pile of cranberries ready for Thanksgiving!

A pile of cranberries ready for Thanksgiving!

Tangy Roasted Beets and Carrots
Butternut Squash Gratin with Blue Cheese and Sage
Sicilian Cauliflower and Black Olive Gratin
Maple Sriracha Brussels Sprouts

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Categories Meal Plans

Butternut Squash Gratin with Blue Cheese and Sage

November 25, 2014 //
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Butternut Squash Gratin with Blue Cheese and Sage
Butternut Squash Gratin with Blue Cheese and Sage

This is such an awesome side dish. I LOVE the combination of the sweetness of the winter squash and the saltiness of the blue cheese. And while you get a little cheese to enjoy it is still a relatively light and healthy dish. We love blue cheese in our house, but if you don’t I bet you could substitute it with another strong cheese such as gruyere or fontina.

5 cups (approx. 2 lbs.) butternut squash – peeled, and cubed (3/4 inch)
1/2 cup bread crumbs
2 TB. olive oil
1 large onion – thinly sliced (approx. 2 cups)
1 TB. chopped fresh sage
1/2 ts. salt
1/4 ts. pepper
1/2 cup (2 ounces) crumbled blue cheese

Preheat oven to 400 degrees.

Steam butternut squash, covered for 10 minutes or until tender.
Butternut Squash Steaming

Mix bread crumbs with 2 ts. oil and toss with a fork to combine.

Heat remaining 2 ts. oil in a large skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally.

Transfer the onion mixture to a large bowl. Add squash, sage, salt and pepper to bowl, and toss gently to combine. Spoon mixture into a 11×7-inch baking dish coated with cooking spray. Bake at 400 degrees for 20 minutes.
Butternut Squash Gratin Pre-Cooked

Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with bread crumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.

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Categories Meals

When cooking is a chore

October 24, 2014 //
2

A couple of weeks ago The New York Times’ Magazine was devoted to food, specifically kids and food. For many of us this is a touchy subject. There are a thousand opinions out there on what kids should eat and how to get them to eat more. One of the magazine’s articles that caught my attention was Virginia Heffernan’s public confession “What if You Just Hate Making Dinner?” In it, she admits that not only does she hate to cook, but she hates cooking for her kids. Frankly, I thought it was pretty brave, but some others thought otherwise.

Since my primary goal in starting this meal planning blog was to help readers cook more frequently for their families her article struck a nerve. I get it. Not everyone likes to cook. I don’t like to knit or really make any crafts at all. If crafting was required for survival my family wouldn’t make it. But, cooking is different. We all need to eat and the more healthy it is the better.

I hope that rather than making you feel guilty about not cooking for yourself or your family that this blog has at the most inspired you and at the very least helped you. Even for me, cooking and especially meal planning, can be a chore. With this in mind, this week’s meal plan is super quick and easy. The maple dijon chicken take about 5 minutes of active time and uses ingredients you probably already have, while the butternut squash polenta is a bit more challenging, but still easy enough to make on a weeknight. Hang in there and remember it is 100% okay to order pizza sometimes!

Something spooky to get you into the Halloween spirit!

Something spooky to get you into the Halloween spirit!

Meal #1: Maple Dijon Chicken Thighs + Roasted Green Beans and Potatoes
Meal #2: Skirt Steak with Arugula + Roasted Cauliflower
Meal #3: Butternut Squash Polenta with Sausage and Onion
Meal #4: Fennel and Garlic Shrimp + French Bread

Your grocery list, excluding the usual pantry items: 

red or yukon gold potatoes – 6 medium
green beans – 1 lb.
arugula – 1 bunch
cauliflower – 1 head
onions – 2
garlic – 1 head
fennel bulbs – 2
butternut squash – 1 small
rosemary – 1 bunch
fennel seeds (optional)
French bread
fine polenta (not quick cooking) – 1 cup
Parmesan cheese (if you don’t already have it)
maple syrup (if you don’t already have it)
dijon mustard (if you don’t already have it)
rice wine vinegar (if you don’t already have it)
boneless, skinless chicken thighs – 2 lb. (approx. 2 per person)
skirt steak – 1 1/2 lb.
sweet Italian sausage – 1 1/2 lb.
shrimp – 2 lb.
Pernod (optional)

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Categories Meal Plans

Butternut Squash Polenta with Sausage and Onion

October 24, 2014 //
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Butternut Squash Polenta with Sausage and Onion

Didn’t I once say that I had never made polenta before? Well that has all changed. I had no idea how easy it is to make! And if polenta is easy that means grits are easy, which is great because I LOVE cheesy grits with bacon. But, I digress…. This recipe from The New York Times‘ Melissa Clark is very delicious and perfect for fall. Especially if you are looking for another way to prepare butternut squash beside roasting it.

Ingredients

It is a funny recipe though. Once you start cooking it doesn’t take too long to make and it is pretty easy, but the prep feels like a lot. Mostly it is the butternut squash that you have to peel, halve, de-seed and then grate. It really isn’t that much work, but on a weeknight it feels burdensome. That said, once the squash is ready the recipe is pretty straight forward.

Butternut Squash Polenta w Sausage

1 ½ ts. kosher salt, more as needed
1 bay leaf
1 cup fine polenta (not quick cooking)
5 ounces seeded and peeled butternut squash, coarsely grated (1 cup)
3 TB. unsalted butter
Black pepper, as needed
1 TB. extra-virgin olive oil, more as needed
1 ½ lb. sweet or hot Italian pork sausage, sliced into 1/4-inch rounds (or loose)
2 ts. minced rosemary
1 ts. fennel seeds (optional)
2 small onions, peeled, halved, and sliced into 1/4-inch half moons

In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed.

While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.

Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion.

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Categories Meals

Butternut Squash Salad with Pine Nuts, Pecorino and Balsamic Vinegar

March 20, 2014 //
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Butternut Squash Salad with Pine Nuts, Pecorino and Balsamic Vinegar
I first had this salad about ten years ago at April Bloomfield’s West Village restaurant The Spotted Pig. I was amazed at how delicious it was, and blown away that you could season winter squash with savory spices instead of the usual maple syrup and butter. So, I was incredibly happy when Oprah magazine did a feature on the chef and published the recipe.  I’ve been making it at home ever since, which is good because it is nearly impossible to get a seat at the restaurant now.
Winter Squash Web
Note: I use butternut squash because it is easier to find than pumpkin. Don’t worry if you don’t have the marjoram, I’ve never used it.  Also, feel free to play with the spices a bit. I’ve used a bit of chili powder and it has turned out great.

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Categories Meals

Celebrations

March 18, 2014 //
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This week kicked off with two celebrations – Eliza’s 2nd birthday and St. Patrick’s Day. For Eliza’s birthday we hosted a small family party and kept it simple by ordering pizza, but we did have a homemade birthday cake. Last year, I made the same chocolate cake with vanilla icing and decorated it in a festive confetti style.
Elizas 1st bday cake_web
But, this year, since Eliza’s interests are much clearer, I indulged her love of Elmo and all things Sesame Street with this cake. I was pretty proud of my work!
Elizas 2nd bday cake_Web

Since St Patrick’s Day was the next day, and fell on a Monday, I didn’t have it in me to make a stew or shepherd’s pie (I am not a corned beef and cabbage girl). So instead, I opted for something a little easier, but still in line with the holiday – Martha’s recipe for salmon, red cabbage and potatoes. I figured it had cabbage and potatoes, and the Irish love salmon so it worked. Plus, Patrick and I each had a Guinness with dinner – and there is nothing more Irish than that!

Meal #1: Salmon, Red Cabbage and Potatoes
Meal #2: Butternut Squash Salad with Pine Nuts, Pecorino and Balsamic Vinegar
Meal #3: Skirt Steak with Winter Salad
Meal #4: Penne with Brussels Sprouts, Chile and Pancetta

Your grocery list, excluding the usual pantry items:

lemon – 2
red cabbage – 1 small head
red potatoes – 4-6 depending on size
Brussels sprouts – 1 lb.
butternut squash – 1 small (about 2 lb.)
fennel – 1 bulb
radicchio – 1 head
arugula – 1 bunch or bag
rosemary – 1 bunch
horseradish
sundried tomatoes
pecorino cheese – ¼ lb.
kalamata olives (if you don’t already have them)
grainy mustard (if you don’t already have it)
ground coriander (if you don’t already have it)
ground cinnamon (if you don’t already have it)
ground cumin (if you don’t already have it)
crushed red pepper flakes (if you don’t already have it)
pine nuts (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
penne – 1 box
pancetta – 6 oz.
salmon filet – 1 ½ lb. skinless
skirt steak – 1 ½ lb.

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Categories Meal Plans

Jerusalem

February 5, 2014 //
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Every Christmas, my Dad gives me a new cookbook. Of course, I can buy a cookbook anytime of the year, but this tradition is special to me, and I like to save the cookbook I am most excited about for him to give to me. This year, the choice was easy –  Jerusalem: a Cookbook. Written by two chefs, one Jewish and one Muslim originally from said city, this gorgeous book is full of interesting recipes and some history about the food culture of the region. Italian food may always be my favorite cuisine, but Middle Eastern is a close second. I could eat hummus everyday, and often do; so, I was super excited to dive into this cookbook.

The following recipes are the first that I have had a chance to try. I do not have the vocabulary to describe just how delicious this chicken dish is. To say that it is tasty or mouthwatering or even mind-blowing is not doing it justice. Not to give short shrift to the roasted squash and red onion side dish, but nothing compares to this chicken.

(Note: I didn’t include this meal during a regular meal plan post because a few of the ingredients are a bit unusual, and while it is deceptively easy to prepare, the marinating makes it more of a weekend dish.)

bil-hanā’ wa ash-shifā’!
be’te-avon!
(bon appetit in Arabic and Hebrew – I hope!)

Roasted Chicken with Clementines and Arak
Serves 4

Chix and Clementines_Web

6 ½ TB. arak, ouzo or Pernod
4 TB. olive oil
3 TB. freshly squeezed orange juice
3 TB. freshly squeezed lemon juice
2 TB. grain mustard
3 TB. light brown sugar
2 medium fennel bulbs
1 large chicken (about 2 ¾ lb.), divided into 8 pieces, or the same weight in skin-on, bone-in chicken thighs
4 clementines, unpeeled, cut horizontally into ¼-inch slices
1 TB. thyme leaves
2 ½ ts. fennel seeds, lightly crushed
salt and freshly ground black pepper
chopped flat-leaf parsley, to garnish

(Note: I made this with skin-on, bone-in chicken breasts and they didn’t produce as much cooking liquid as chicken thighs or a whole chicken so I skipped the last step. I also couldn’t find fennel seeds and it was okay without.)

Put the first six ingredients in a large mixing bowl, and add 2 ½ ts. salt and 1 ½ ts. black pepper. Whisk well and set aside.

Trim the fennel and cut each bulb in half lengthwise. Cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken pieces, clementine slices, thyme, and fennel seeds. Stir well with your hands, then leave to marinate in the fridge for a few hours or overnight (skipping the marinating stage is fine, if you are pressed for time).

Preheat the oven to 475 degrees. Transfer the chicken and its marinade to a baking sheet large enough to accommodate everything comfortably in a single layer; the chicken skin should be facing up. Once the oven is hot enough, put the pan in the oven and roast for 35-45 minutes, until the chicken is colored and cooked through. Remove from the oven.

Lift the chicken, fennel, and clementines from the pan and arrange on a serving plate; cover and keep warm. Pour the cooking liquid in a small saucepan, place over medium-high heat, bring to a boil, and then simmer until the sauce is reduced by one-third, so you are left with about ⅓ cup. Pour the hot sauce over the chicken, garnish with some parsley, and serve.

Roasted Butternut Squash and Red Onion with Tahini and Za’atar
Serves 4

1 large butternut squash, cut into ¾ by 2 ½ inch
2 red onions, cut into 1 ¼ inch wedges
3 ½ TB. olive oil
3 ½ TB. tahini paste
1 ½ TB. lemon juice
2 TB. water
1 small clove of garlic, crushed
3 ½ TB. pine nuts
1 TB. za’atar
1 TB. coarsely chopped flat-leaf parsley
Sea salt and freshly ground black pepper

(Note: this made a lot more sauce than I think you need. Either cut the measurements for the sauce ingredients in half, or use the extra sauce on another dish. It would be great over grilled chicken or as a dip for pita bread. I used my extra sauce with this dish from Smitten Kitchen, later in the week.)

Preheat the oven to 475 degrees.

Put the squash and onion in a large mixing bowl, add 3 TB. of the oil, 1 ts. salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30-40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.

To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic and ¼ ts. salt. Whisk until the sauce is the consistence of honey, adding more water or tahini if necessary.

Pour the remaining 1 ½ ts. oil into a small frying pan and place over medium-low heat. Add the pine nuts along with ½ ts. salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini sauce. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

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