Winter Pizza

Inspiration:
Arugulove


Ingredients:

• Butternut squash – peeled and diced into 3/4 inch chunks, about 2 1/2 cups
  
• 4 ounces of an earthy, nutty cheese like Fontal or Taleggio, grated (if it is soft, it helps to stick it in the freezer for 10 minutes before grating)
  
• 1 cup of walnuts, roughly chopped
  
• 15 or so sage leaves, more if you’d like
  
• 3-4 shallots
  
• Pizza dough
  
• Olive oil, salt and pepper

Instructions:

1. Preheat the oven to 425.

2. In a large skillet over medium high heat, add tablespoon of olive oil. Add the shallots and saute for about 8 minutes or so, until they become golden brown and caramelized. Remove and set aside.

3. In the same skillet, heat another tablespoon of oil. Add the butternut squash, and saute that for 5 minutes or so. This is really just to make sure it gets fully cooked when it goes into the oven. You don’t need to make it soft, just brown it for a few minutes to start the cooking process.

   Roll out the pizza dough and brush the carmelized shallots over the base, making sure they are evenly distributed. It won’t be totally covered, just more of a flavoring. (If you want it totally covered, I would double the shallots.)

4. Sprinkle the cheese on top, followed by the squash and walnuts.

5. Bake in the oven for 8 minutes. While it is baking, toss the sage leaves in a drop of olive oil and a sprinkle of salt and pepper. You just want to coat them so they don’t burn in the oven and get a little fried. Take the pizza out and sprinkle the sage over the pizza. Put the pizza back in the oven for another 8 minutes or so, until the cheese starts to brown. Then serve.

Notes: The recipe title says it all- this is an excellent pizza using winter ingredients! For more seasonal recipes, visit Arugulove.

Liz's Rating: 9/10

Slow-Cooker Squash Stew

Inspiration:
Food Network Magazine


Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, sliced
• 2 tablespoons tomato paste
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups dried chickpeas, rinsed
• 1 pound butternut squash, peeled and cut into large pieces
• 1 bunch Swiss chard, leaves and stems separated and roughly chopped
• 1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
• Kosher salt and freshly ground pepper
• Crusty bread and/or lemon wedges, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.

2. Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.

3. Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.

Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g


Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.


Liz's Rating: 9/10
Tim's Rating: 8.5/10

Butternut Squash Risotto with Shrimp

Inspiration:
Bon Appetit


Ingredients:

3 ounces pancetta (Italian bacon), chopped

1 pound large uncooked deveined peeled shrimp

1 tablespoon olive oil

1 large onion, chopped (about 1 3/4 cups)

1 garlic clove, chopped

1 cup short-grain rice (such as arborio or carnaroli)

4 cups vegetable broth, heated in microwave

1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)

1 tablespoon chopped fresh sage

1/4 cup whipping cream

Instructions:

1. Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.
2. Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.
   
3. Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.
   
4. Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.
   
5. Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.

Notes:
I know this is a fairly common combination as I've ordered it in a few different restaurants. Does anyone have a similar recipe that you love?
No matter which method I try, I don't think that there is a shortcut to making risotto. In my experience, cooking it the long way results in the best texture and consistency.


Liz's Rating: 8/10

Spiced Pumpkin, Lentil, and Goat Cheese Salad

Inspiration:
Bon Appétit

Ingredients:

• 3/4 cup French green lentils
• 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon hot smoked Spanish paprika
• 1/2 teaspoon sea salt
• 4 cups baby arugula
• 1 cup soft goat cheese, crumbled
• 1/4 cup thinly sliced mint leaves
• 1 tablespoon red wine vinegar

Instructions:

1. Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

2. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

3. Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

4. Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

Notes:
Peeling pumpkin is not fun. I would use butternut squash next time. This was a nice weekend lunch.

Liz's Rating: 8.5/10

Macaroni and Cheese with Butternut Squash

Inspiration:
Arugulove's adaptation of the Martha Stewart recipe
and
a pantry full of odds and ends


Ingredients:

• 1 small butternut squash (about 1 pound) , peeled, seeded, and cut into 1-inch cubes (about 3 cups)
• 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
• 1 1/2 cups nonfat milk
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• 3/4 teaspoon coarse salt
• Freshly ground black pepper
• 1 pound elbow macaroni
• 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
• 4 tablespoons Parmesan cheese, finely grated (1 ounce)
• 2 tablespoons fine breadcrumbs
• 1 teaspoon olive oil
• Olive-oil cooking spray
• 1/2 cup part-skim ricotta cheese

Instructions:

1. Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
3. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
4. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

My Notes:
Arugulove suggested this recipe on her comment on my last macaroni and cheese attempt. I had almost all the ingredients... a pound of pasta (although not all the same shape), an acorn squash from the farmers' market (close enough to butternut?), panko (better than breadcrumbs?), and cottage cheese to sub for ricotta. This recipe was a great way to use up some odds and ends, and it was tasty, too!

It was a little bit of work to make, but that's fine. I have a TV in my kitchen so I can watch college football and cook at the same time. The modern woman multitasker. :)

I would say I somewhat prefer my last macaroni and cheese attempt because you don't have to cook the noodles first. It also had a cheesier flavor. However, I promise you that you CANNOT taste the squash in this recipe!


Liz's Rating: 8/10
Tim's Rating: 9/10

Squash with Mexican Flavors

Inspiration:
Adapted from Emily's blog, originally from the cooking school Chez Cherie.

Ingredients:

• 4 cups butternut squash cubes
  
• 1 yellow onion, thinly sliced
  
• salt and pepper
  
• chili powder
  
• drizzle of olive oil
  
• 1 can kidney beans, drained and rinsed
  
• 1/4 cup spicy green salsa
  
• 1 cup corn kernels, fresh or frozen and thawed
  
• 1 1/2 cups grated Mexican-blend cheese

Instructions:

1. Place the squash cubes and onion on a baking sheet, and season with salt, pepper and chili powder to taste.

2. Drizzle with olive oil and roast until squash is tender, about 18-20 minutes.

3. Toss roasted squash with drained beans, salsa, corn and cheese. Heat in a covered skillet until warmed through. Remove from heat, adjust seasonings to taste, sprinkle with cheese, and cover until cheese melts.

Notes: We really enjoyed this new flavor combination. We used Mrs. Renfro's Green Salsa, which is really spicy. We added some sour cream to counteract the heat and because sour cream is good!

Tim's Rating: 8.5/10
Liz's Rating: 8.5/10

Gnocchi with Butternut Squash, Sage, and Pine Nuts

Inspiration:
Butternut squash, garlic, and onions from our CSA
and
The Kitchn


Ingredients:

• 1 medium butternut squash
  
• 1 small sweet onion, peeled and diced
• 3 cloves garlic, minced
• Olive oil
• Salt and pepper
• 1/2 cup fresh sage leaves
• 1 package (16-18oz.) gnocchi (I used Trader Joe's)
  
• 3/4 cup pine nuts, toasted
• 4 ounces high quality Parmesan, shredded or shaved (about a cup total)

Instructions:

1. Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. (Note from The Kitchn: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.

2. Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.

3. Heat salted pasta water to boiling and cook the gnocchi. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.

4. Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.

5. Add half the gnocchi to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the gnocchi is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve.

   (Note from The Kitchn: Repeat the last step with the rest of the ingredients. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.)

Notes:
I really enjoyed this recipe. I didn't have any short pastas on hand as used in the original recipe, so I used a package of gnocchi from Trader Joe's instead. It was delicious! I used only 1/2 of the squash, however, and saved the remainder of the roasted squash for another recipe.

I love this flavor combination and would like to try some of the following recipes:

• Giada's Butternut Squash Tortellini with Brown Butter Sauce
• Giada's Butternut Squash Lasagna
• Ina's Butternut Squash Risotto
• Williams-Sonoma Butternut Squash, Sage, and Hazlenut Risotto recommended by Erin
  

Liz's Rating: 9/10

Cheesy Acorn Squash

Inspiration:
allrecipes.com
as well as acorn squash from our CSA

Ingredients:

• 1 acorn squash, halved and seeded
• 3 tablespoons butter
• 1 cup diced celery
• 1 cup finely chopped onion
• 1/8 teaspoon salt
• 1 pinch ground black pepper
• 1/2 cup shredded Cheddar cheese
• Optional: sliced fresh mushrooms or chopped parsley
  

Instructions:

1. Preheat oven to 350 degrees.
2. Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.
3. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent.
   
4. Stir in mushrooms; cook 2 to 3 minutes more.
   
5. Sprinkle with salt, pepper, and parsley.
   
6. Divide mixture in half, spoon into the squash and cover.
7. Cook 15 minutes in the preheated oven.
   
8. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.

Notes: It would be easy to prepare this ahead of time. Microwave the squash and then refrigerate. Chop the celery and onions, and then refrigerate. From there, it will take just a few minutes to throw this together. I suggest serving it with rice pilaf.

Tim's Rating: 8/10
Liz's Rating: 8.5/10