Squash and Spinach Gratin

For my mom's birthday, I decided to surprise her by cooking dinner and baking her a cake (see the previous post). I decided to make use of seasonal vegetables and make a butternut squash and spinach gratin, based on the recipe from epicurious.com. This dish combines the mellow taste of spinach with butter and onions and pairs it with butternut squash, topped with cream and parmigiano-reggiano. The result is an easy-to-make and hearty vegetable lasagna which is perfectly paired with a light or sparkling white wine.

The Recipe:

15 oz frozen leaf spinach, thawed
3 tablespoons unsalted butter
1 small finely chopped onion
2 garlic cloves, minced
1 teaspoons salt
1/2 teaspoon black pepper
Rounded 1/4 teaspoon freshly grated nutmeg
1/2 cup heavy cream
2 pounds butternut squash (1 large), peeled, quartered, and seeded

First, cook your spinach according to the package instructions. Once cooked, drain it of all water and set aside in a bowl. Meanwhile, melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then add the onion and garlic, stirring, until softened, 3 to 5 minutes. Add the butter, onion, and garlic to the spinach along with salt, pepper, nutmeg, and cream and stir to combine.

Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches--not glass). Cut the squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices. (This is the hardest and most time consuming step, I promise).

Now, in the manner of making a lasagna, layer squash and spinach mixture in baking dish. For each layer, use about one fifth of squash and one fourth of spinach, beginning and ending with squash. Sprinkle top layer of squash evenly with parmesan cheese and cover with parchment paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove the paper and bake gratin until browned in spots, 10 to 15 minutes.

That's it!

Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Creamed-Spinach-Gratin-236374#ixzz1d9v2ESHQ

Butternut Squash Risotto

Last night, I made homemade risotto for the first time. But, as a twist, I decided to make not just any old plain risotto, but a butternut squash risotto (for those of you who are keeping count, this is 6 squash down, 2 to go). Isabelle had recommended this to me, and I was very excited to give it a shot.

This risotto is very simple to make, but takes a little time. Don't worry, though, it's most definitely worth it!

The Recipe

1 tablespoon butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh sage

First off, melt your butter in a medium to large saucepan (you will be adding both rice and many cups of chicken broth to this, so make sue you have room) over medium heat and add your squash, along with salt and pepper. Cook, stirring frequently, until te edges of the squash start to soften and they become very slightly mushy.

Add rice and stir so that it is mixed in well with the squash. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes. Now, reduce the heat to medium-low or low and 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 to 40 minutes total.

Right before you serve, add the Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately.

It's that simple!

This was a really lovely risotto, though I think that next time, I would perhaps try adding some paprika instead of pepper. That might give it a really nice touch. Other than that, this was a great risotto with a lot of texture and flavor, spicy but subtle. I would definitely make it again!

Vegetable Quiche à la Vati

I was first introduced to this delicious quiche two years ago by my former roommate, Marisa, who is a vegetarian. Marisa had first seen the recipe in an English vegetarian cookbook, but had altered the recipe over the years until she and her family had found a perfect variation. The recipe below is the Vati family variation, for your enjoyment.

The quiche combines roasted butternut squash and red onions with a sprinkling of spinach and a flavorful filling. It's fairly quick and easy to make, and can be served fresh out of the oven or as a leftover.

This will serve 6-8 people.



The Recipe:

1lb butternut squash
1 red onion, cut into small wedges
2 Tbl olive oil
1 clove garlic, crushed
1 tsp salt
3 eggs
1/2 cup cream
1/2 cup milk
1 Tbl parsley, chopped
1 tsp thyme
1 tsp rosemary
1 premade pie crust
1 3/4 oz spinach, blanched
1 Tbl grated parmesan cheese

Preheat your oven to 375' and line a baking sheet with tin foil. Take your squash and cut it lengthwise, then cut it into fairly thin horizontal slices. Place them in a single layer on the sheet and add the coarsely chopped red onion. Season with salt and pepper, and drizzle with olive oil. Toss to coat. Cook for 30 minutes on one side, and then turn for the final 30 minutes.

Whisk together the eggs, cream, milk, and herbs, and season with salt and pepper. Grease a loose-based fluted flan tin or 9inch cake dish. Place pie crust inside and press to sides.

Arrange the vegetables over the base of the crust, and pour the egg mixture over the vegetables before sprinkling with parmesan.

Bake for 35-40 mins or until the filling is golden brown and set.

Butternut Squash and Mushroom in Puff Pastry

Last year when I was in school and had a large, beautiful kitchen, I fell into the habit of making the New York Times' Dining Section recipe each Friday when I got out of class and had the time to challenge myself in the kitchen.

One of the best recipes I ever made was from the November 5, 2010 edition of the Times--a butternut squash and mushroom wellington. It was an ideal fall recipe: warm, mellow, rich, and delicious. Today, to celebrate the first day of Fall, I decided to give the recipe a reprise, with the added pleasure of using my own squash (for those of you who are keeping track, I have used 3 squash and given 1 away; 8 remain, so stay tuned for more squash recipes!).

The recipe takes fragrant cremini mushrooms and pairs them with butternut squash that is cooked in butter and caramelized with maple syrup. Shallots, thyme, white wine, and goat cheese make these pastries to die for.

The Recipe:

4 tablespoons butter
1 small butternut squash (1 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes
1 teaspoon maple syrup
1/2 teaspoon thyme
1/8 teaspoon paprika
1/2 teaspoon salt
2 garlic cloves, finely chopped
1 large shallot, finely chopped
3/4 pound cremini mushrooms, trimmed and roughly chopped
1/3 cup dry white wine
1/4 teaspoon ground black pepper
1 (14-to-16-ounce) package puff pastry
1 cup crumbled goat cheese

1. Heat the oven to 400 degrees and line a large baking sheet with parchment or tin foil.

2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won’t fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape mixture into a bowl.

3. Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook for another few minutes before stirring in the pepper and additional salt.

4. On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. When you've done this, move your pastry sheets to the baking sheet to avoid the disaster of transferring them when they are filled with ingredients (which I totally did not do). Spread mushrooms on each pastry rectangle leaving a 1 inch border (the original recipe suggests leaving a 1/4-inch border, but I highly recommend a bigger border so you have more room for wrapping the pastry closed). Spoon the cheese crumbles over the mushrooms, and spoon the squash over the cheese.

5. Brush the exposed borders of dough on each rectangle with a little water or egg white. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Carefully turn the pastries over so that they are seam down (otherwise, they will open and explode when you are baking them--not good). Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.

These are not too difficult, aside from the puff pastry which can be tricksy. Just treat it delicately, and be careful not to break or tug it too much and you should be fine.

Check out the original recipe on the NYT website!: http://www.nytimes.com/2010/11/10/dining/10apperex.html

Photos courtesy of the New York Times.

My Own Butternut Squash Soup

This week has been pleasantly cool and autumnal, and I LOVE it. It's not too hot or too cold, you can be comfortable in either your summer or fall clothes, and you don't have to worry about melting every time you go outside. Fall is one of my favorite seasons: I love the feel, the look, the happy fall outfits, and the food.

Fall makes me think of apple and pumpkin pies, stews, mushrooms, baked goods, and apple cider. One of the best and most versatile autumn vegetables is the butternut squash, which can be prepared in unlimited and equally-delicious ways. This summer I prepared for my annual squash need by planting three squash plants in my garden. To my delight, they yielded about ten 1.5 pound butternut squashes. Needless to say, I will have to find new and innovative ways to prepare them in the weeks ahead.

The first thing I wanted to try was a butternut squash soup. I remember making butternut squash soup with my grandmother when I was a little girl. She had a big and beautiful old-fashioned kitchen in the turn-of-the-century house where she was born in Queens. There was a big iron stove and a faded wallpaper with green and gold glittering urns on it. The appliances and the furniture was from the 60s. We would bring out her special puree-wand and put it on the table. I'd kneel on one of the mint green plushy chairs to reach the table, and help to puree the squash.

Today, I went to my tiny and ill-equipped kitchen to make butternut squash soup. I had browsed some recipes, but didn't find one that shouted, "YES! Make me!" So, I created my own.

The soup was delicious and very unlike butternut squash soups I have had before. It was subtly spicy, but refreshing. Not one flavour was too overpowering, yet it was anything but boring.

This is my spicy, subtle twist on a fall favorite. Enjoy!

The Recipe:

2 1-1/2 butternut squash, peeled and cut into half inch cubes
4 cups water
1 beef boullion cube
1/2 cup onion, diced
1/2 cup shallots, diced
2 inches of fresh ginger, grated
2 tsps medium curry
2 tbsps butter
2 cloves garlic
1/2 cup cream

In a large pot, melt the butter and cook the onions and shallots on medium heat. Add the curry, ginger, and garlic and stir. Add the cubed squash and cook for about 8 minutes. Stir in the water and bring to a boil, then lower heat and simmer. Cook until the squash is tender, about 20 minutes. Add the cream and season with salt and pepper to taste. If you have a blender, puree the squash in small batches. If you are like me and do not have a blender or food processor, you can take an electric mixer to the mixture and blend it until all the squash has been pureed. If you find this difficult, you might want to hand mash the squash with a masher and then blend it.

Serve hot and with sour cream.

Photo credit: marthastewart.com