Posts Tagged 'butternut'

Roasted Vegetable Galette with Kalamata Crust

Don’t let your eyes deceive you, that is NOT a chocolate chip cookie wrapped around roasted vegetables. The kalamata olive crust does look a little unusual, but it’s much tastier than the average plain crust! This is definitely the season for roasted vegetables, and they shine here, tossed with some rosemary and roasted garlic. The original recipe also called for cheese, but I skipped it because I know there is so much other rich food available that it seemed like overkill.

I made this for a big Thanksgiving dinner with friends, and it was definitely well-received! But let me back up and walk you through the baking process (which for me included a couple unexpected steps).

We were staying at Mike’s parents house, which meant I had to cook in an unfamiliar kitchen. (Well, not completely unfamiliar, because it’s where I baked a billion cupcakes about a month ago)

I had Ina keeping me company as I diced up butternut squash, carrots, and red onions. The original recipe called for beets and parsnips, but both my local grocery stores didn’t have either of those, so I went with what I could find.

In addition to the vegetables, you cut the top off a head of garlic, sprinkle it with some oil, wrap it in foil, and roast it until it’s so soft you can squeeze out an amazing roasted garlic paste.

Once the vegetables in the oven, it’s time to make the crust. I couldn’t find olive oil anywhere, so I ended up using butter, which I think is a better choice anyway.

I also couldn’t find a rolling pin, so had to kind of mash the dough between to pieces of plastic wrap to flatten it out. It actually ended up working pretty well!

Galettes are nice and easy because you basically just pile your filling in the middle of the dough and then fold over the edges – no pie plate or making the pastry look decorative.

When it was done, we took it over to our friends’ house. The night started with cocktails (which I skipped because I was determined not to have my planned run for the next morning ruined by a hangover)

Then it was time for dinner (with turkey and tofurkey available!)

There was so much good food it was a little ridiculous, but it was a really fun night. Nobody could tell my pecan pie was slightly burnt, and it worked perfectly with the salted pecans!

(adapted from nytimes)

1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water
1/4 cup (1/2 a stick) chilled butter, cut into thin slices
1/2 cup finely chopped pitted Kalamata olives

3 medium carrots, diced
1 red onion, peeled and diced
1 small butternut squash, peeled and diced
2 tablespoons extra-virgin olive oil
1 tsp dried rosemary
1/2 teaspoon salt
1 head garlic

To prepare the filling: Preheat the oven to 400 F. Spray a cookie sheet with nonstick spray.
Toss the vegetables, rosemary, and salt together in a large bowl, then spread on the sheet and roast for about 35 minutes or until tender.

Cut the top (the sprouting end, not the root end) off the garlic and sprinkle with a few drops of oil. Wrap in foil and roast for 35-40 minutes, or until soft.

To make the crust: Whisk together the all-purpose flour, whole-wheat flour, baking powder, sugar and salt and stir. Add the butter slices and rub them between your fingers with the flour until the mixture looks like coarse crumbs.
Add olives and water and stir with a fork to bring the dough together, then press together into a disk with your hands.

Spray a baking sheet with nonstick spray.

Roll the pastry out to a 14″ circle on a well-floured surface. Transfer to the prepared baking sheet.

When the vegetables are tender, put them in a large bowl. Taste and add salt (and pepper) if needed. Squeeze about half the garlic into the vegetables and toss well.

Place the vegetables in the center of the crust and fold the edges over. Bake for about 35 minutes, or until the crust is beginning to brown.

Serve warm or at room temperature

Spinach, Butternut, and Chickpea Salad

This comes from a recipe that isn’t new. In fact, I’ve seen it on so many food blogs I lost count long ago. I’ve made it a handful of times as well, but it always seemed there was something missing. Then today, on my run it occurred to me: crunch and green. Yes, the original recipe calls for cilantro, but I needed more. And the original recipe has red onion, which provides a little crunch, but not enough. So here, just for you, is a new (and I think, improved, although if you disagree I won’t take offense) version of the ever-popular Warm Butternut and Chickpea salad with tahini.

I think I’ve mentioned it before, but chickpeas are so insanely easy to cook up in the slow cooker (I just cover them with a few inches of water, a teaspoon of salt, and cook on high for 3-4 hours), I never buy cans anymore. I timed it so they were ready just as I was making the salad, so the heat from the squash (fresh out of the oven) and the chickpeas (fresh out of the crockpot) helped the spinach wilt nicely. I know that wilted spinach doesn’t sound appealing under most circumstances, but here I think it’s ideal.

(adapted from Orangette)

1 2-lb butternut squash
1 medium garlic clove, smashed and broken into a few pieces
2 tbsp olive oil
1/4 tsp ground allspice
1/4 tsp nutmeg
2 tbsp. olive oil
2 cups cooked chickpeas (drained) or 1 15 ounce can, drained and rinsed
1/4 of a medium red onion, thinly sliced
3 handfuls roughly chopped spinach
3 tbsp pepitas (hulled pumpkin seeds), toasted in a skillet

3 tbsp tahini
3 tbsp warm water
3 tbsp lemon juice
pinch salt
1 clove garlic, finely minced
2 tbsp olive oil

Preheat the oven to 425.

Peel the squash and scoop out the seeds. Cut into bite-sized (1″) pieces. Toss with olive oil, garlic, nutmeg, allspice, and salt.
Spread onto a parchment or Silpat-lined baking sheet and bake 15-20 minutes, or until squash is tender.
While squash is roasting, whisk all the dressing ingredients together, taste, and adjust seasonings if necessary.
When the squash is done, discard the garlic pieces, and put the squash, chickpeas, spinach, and onion in a large bowl.
Add the dressing and toss well, then serve sprinkled with pepitas.

Curried Butternut Soup

I happened to stumble across this recipe at the perfect time. I had a partially-used can of coconut milk in the fridge, and a forlorn butternut squash that had been sitting on the counter for over a week waiting for inspiration to strike. That, on top of the cold and rainy weather outside (which always makes me crave soups like this) sent me straight to the kitchen to get this soup on the stove.

The recipe called for chicken broth, so I decided to make my own vegetable broth to stand in for it. When it came time to strain the broth I realized the soup would probably benefit from having the onions and carrots pureed right along with the squash, so I just added the rest of the ingredients to my pot of broth, stuck the immersion blender in, and went to town.

I love the warmth of the cumin and curry, and while the pistachios provide a nice color contrast, I think their flavor and crunch really make this soup spectacular!

(adapted from Mango & Tomato)

3 cups water
1″ piece of ginger, quartered
1 onion, peeled and quartered
1 carrot, cut into 1″ pieces
1 tsp cumin seeds
1 small butternut squash (or 1/2 a large squash), seeds removed
1 cup coconut milk
1 1/2 tsp salt
1 1/2 tsp curry powder
1/2 tsp cayenne (optional)
cilantro and chopped pistachios, for garnish

Preheat the oven to 400 and grease a small roasting pan.
Combine the water, ginger, onion, and carrot in a large saucepan and bring to a simmer. Simmer, partially covered, for 45 minutes to an hour.
Meanwhile, place the squash cut side down on the roasting pan and bake for about an hour, or until very tender. Scrape the flesh out and add to the simmering vegetable broth.
Stir in the coconut milk, cumin seeds, salt, curry powder, and cayenne and puree well with an immersion blender. Taste and adjust seasonings, then serve garnished with cilantro and chopped pistachios.


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