butternut squash and caramelized onion galette.

For the better part of the last week I've had an insane amount of election related anxiety.   I just want this thing to be over.  I know Hilary is a very polarizing candidate (actually I this the same could be said about the Donald) and I can understand why people may not like her - she can feel standoffish, secretive, and untrustworthy but, I feel that a lot of people treat her differently because she is a woman and that really bothers me.  As someone who works in a predominantly male-oriented field, I've observed on a first-hand basis the different standards that exist for men and women.   It's infuriating.   If Hilary was a man, so much of what has been said about her would never have been said.  She wouldn't be called nasty or angry - she would be considered passionate or a true leader.   Double standards suck.

These two candidates represent two very different paths for the future of America.  And one of those paths - the path where we close ourselves from the world, where we no longer allow people to come to our country to fulfill the American dream, the one where LGBT's have no rights, and women can't make their own decisions is in danger of becoming a reality.  I don't want that.   I don't believe that is what's best for us.   Trade is good, allowing gay's to marry is good, bringing refugees into this country is good.   Moving forward is good.  Showing the world America is a progressive leader is good.   

So tomorrow night Tyler and I are going to hunker down on the couch, watch the election coverage, eat this tart (which is fall at its finest), and (hopefully) watch history be made.  #werewithher      

Butternut Squash and Caramelized Onion Galette 
Recipe from Seven Spoons

This tart is one of the best things I've made in recent history.  I served it with roast chicken and vegetables but it would also make a great side for Thanksgiving (something vegetarians would appreciate it).   

A couple of notes.  The squash, onions, and dough can be prepared a day or two before you want to serve it. Just assemble the filling and bake on the day of (thus making this the ideal party food).   You can also divide the dough in half and make two 9-inch galettes.   

For the Pastry

2½ cups (320 g) all-purpose flour, including 1/2 cup whole-wheat flour if you like, plus more for work surface
1/2 teaspoon (2 g) table salt
16 tablespoons (227 g) or 2 sticks, unsalted butter
1/2 cup (64 g) sour cream or full-fat Greek yogurt, strained
1 tablespoon (15 mL) white wine vinegar
1/3 cup (79 mL) ice water

For the Filling

2 small or 1 large butternut squash, about 21/2 pounds (1134 g)
3 tablespoons (45 mL) oil
1½ teaspoons (5 g) tsp table salt
Freshly ground black pepper
1 tablespoon (14 g) butter
2 large sweet onions, such as Spanish or Vidalia, halved, thinly sliced in half-moons
1/4 teaspoon (1 g) sugar
1/4 teaspoon (1 g) cayenne pepper, or to taste (optional
2 cups (180 g) grated Italian Fontina cheese (or a combination of Fontina and Gruyere) 
1 teaspoon (4 g) chopped fresh thyme, or 2 teaspoons chopped fresh sage
1 egg beaten with 1 tsp (4 g) water, for glaze (optional, but makes for a croissant-looking finish)

To make pastry: In a bowl, combine the flour and salt. Add the whole sticks of butter and, using a pastry blender, break up the bits of butter until the texture is like cornmeal, with the biggest pieces the size of pebbles. In a small bowl, whisk together the sour cream, vinegar and water, and pour this over the butter-flour mixture. Stir with a spoon or a rubber spatula until a dough forms, kneading it once or twice on the counter if needed to bring it together. Pat the dough into a ball, wrap it in plastic and chill it in the refrigerator for an hour or up to two days.

To prepare squash: Peel the squash, then halve and scoop out seeds. Cut into ½-inch to ¾-inch chunks. Pour 2 tablespoons (30 mL) of the olive oil into one or two smaller baking sheets, spreading it to an even slick. Lay the squash chunks on the baking sheet in one layer, sprinkle with ½ teaspoon (2 g) of the salt, and freshly ground black pepper, and roast in a 400 F oven for 30 minutes, or until squash is tender, turning the pieces occasionally so that they brown evenly. Set aside to cool slightly. Leave the oven on.

While the squash is roasting, melt the butter and remaining tablespoon of olive oil in a heavy frying pan, and cook the onions over medium-low heat with the sugar and remaining teaspoon of salt, stirring occasionally, until soft and tender, about 25 minutes. Stir in the cayenne pepper, if using.

Mix the squash, caramelized onions, cheese and herbs together in a bowl.

To assemble the galette: On a floured work surface, roll the dough out into a 16- to 17-inch round. Transfer to a parchment-lined baking sheet. Spread the squash-and-cheese mixture over the dough, leaving a 2 to 2½-inch border. Fold the border over the squash and cheese, pleating the edge to make it fit. The centre will be open. Brush the outside of the crust with the egg-yolk wash, if using.

Bake until golden brown, 30 to 40 minutes. Remove the galette from the oven, let stand for five minutes, then slide onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Makes 1 hearty 12-inch galette, serving 8

butternut squash soup with coconut milk, miso, and lime.

I've been eating a lot of soup lately.  I feel like I need to make up for all of October (and let's be honest the beginning of November) where the temperatures still felt like late summer/early fall and soup was the last thing I wanted to consume.  

Global warming is throwing my food eating game off.  

But now, as Tyler declared to me this morning, it is officially fall and soup is now a part of our weekly dinner cycle.   

Squash based soups, as much as I love them, can be a little boring at times.  No one wants to feel like a 30 year old eating baby food.   So I was pleasantly surprised when perusing Deborah Madison's Vegetable Literacy that she suggested you stir cooked rice into your squash soup.  It provides a nice chew and a pleasant textural contrast to an otherwise simple puree.  

The base of this squash soup is all of my favorite things namely miso and ginger with a good kick of heat.  That flavor profile is warming and interesting making it perfect for cold evenings (and a great light meal before and after the big Turkey day!).  

Butternut Squash Soup with Coconut Milk, Miso, and Lime
Recipe from Vegetable Literacy by Deborah Madison

Serves 4 to 6

One butternut squash weighing about 2 pounds is what’s needed here. The straight, easy-to-peel neck of the squash is cubed; the seed end is steamed and used to thicken the soup. That way, you get both a creamy texture and distinct pieces. The addition of rice makes the soup chewy and more interesting to eat in larger portions.

1 butternut squash (about 2 pounds)
2 tablespoons light sesame oil
1 large onion, diced
1 heaping tablespoon peeled and chopped fresh ginger
2 teaspoons crushed Aleppo pepper
1 teaspoon ground turmeric
1/2 cup cilantro stems or leaves, chopped, plus cilantro sprigs to finish
Sea salt
1 (15-ounce) can coconut milk
Juice of 1 lime
1/2 cup white or brown basmati rice
1 to 2 teaspoons coconut butter
3 tablespoons white miso

Cut the squash crosswise into 2 pieces just where the rounded (seed) end begins. Cut the rounded end in half lengthwise and start it steaming over simmering water while you go on to deal with the neck of the squash.

Peel the neck, slice it in half crosswise, then slice each half lengthwise into slabs about 3/8 inch thick. Cut the lengths into strips and then into 1/2-inch cubes. Heat the oil in a soup pot over medium-high heat. Add the onion, squash, and ginger, stir to coat, and cook, stirring occasionally, for a few minutes. Add the Aleppo pepper, turmeric, chopped cilantro, and 1 1/2 teaspoons salt. Cook for another 3 minutes, stirring occasionally, and then add the coconut milk and 3 cups water. Bring to a boil, lower the heat to a simmer, and cook until the squash is tender, about 25 minutes.

Meanwhile, return to the seed end of the squash. As soon as it is tender, lift the pieces onto your counter, scrape out the seeds, and scoop out the flesh. Puree the flesh with 1 cup of the liquid from the soup, plus extra water (or coconut milk, if you have some on hand) if needed to achieve a good consistency. Stir the puree into the soup. Taste for salt and season with the lime juice, to taste.

To cook the rice, bring 1 cup water to a boil. Add the rice and 1/4 teaspoon salt and bring back to a boil. Turn down the heat to low, cover, and cook until done, about 15 minutes.

Toss the rice with the coconut butter to taste.

Just before serving, dilute the miso in little of the soup liquid, mashing it until smooth, then stir it into the soup. Heat the soup, keeping it just below a boil, then ladle it into bowls. Add a little rice to each bowl, and finish with cilantro sprigs.

butternut soup with brown butter and nutmeg crème fraîche

Before you make a Thomas Keller recipe, you will read through the recipe and think to yourself this is insane. Thomas Keller recipes are absurdly particular, some may even say anal in their instructions.   Your immediate reaction will be to think you can cut corners - that it doesn't really matter how thick you cut your leeks and onions.  Roasting and cooking my squash isn't actually necessary. But, resist the urge to cut corners.  While the recipe may seem absolutely mad, you will be rewarded for your ability to follow instructions to a T.   

I was apprehensive of this particular squash soup recipe.  It seemed too finicky and particular for my tastes.   But the commentators raved and I remembered that Thomas Keller's Ad Hoc chocolate chip cookie recipe is my absolute favorite so I decided to give it a go.   

In short, this soup is kind of amazing.  

I've made a lot of squash soups in my day but this one is killer.  Impossibly flavorful, absurdly beautiful, and incredibly comforting.  It works for both an up-scale dinner party and a lazy Sunday evening dinner at home in your PJ's.   Despite all of the steps (and particulars of the recipe) it's kind of easy.  I don't know how such flavor is coaxed out of the simplest of ingredients, but somehow, someway it happens and it's a beautiful thing.     

Butternut Soup with Brown Butter and Nutmeg Crème Fraîche
Recipe adapted from Food 52 and Thomas Keller

Serves 6 

My inability to read a recipe properly left me roasting the entire squash and not just the bulb.  The soup was still killer so I don't think I harmed it any way but I imagine it is better to cook it as written.  Oh! A sprinkle of smoked spanish paprika at the very end is a very killer addition.   

One 3 to 3 1/2-pound butternut squash

2 tablespoons canola oil

Kosher salt and freshly ground black pepper

2 sage sprigs

1 cup thinly sliced (1/8-inch thick) leeks, white and light green parts only

½ cup thinly sliced (1/8-inch thick) carrots

½ cup thinly sliced (1/8-inch thick) shallots

½ cup thinly sliced (1/8-inch thick) onions

6 garlic cloves, peeled and smashed

2 tablespoons honey

6 cups vegetable stock, plus extra if necessary

Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves, and 1/2 teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves

4 tablespoons (2 ounces) unsalted butter

¼ cup crème fraîche or sour cream

Freshly grated nutmeg

Canola oil (if using sage leaves)

12 sage leaves or 1 tablespoon minced chives

Kosher salt and freshly ground black pepper

Extra virgin olive oil

For the soup: Preheat the oven to 350° F. Line a small baking sheet with aluminum foil or parchment.

Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard the seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut side down on the baking sheet and roast for about 1 hour, or until completely tender.

Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).

Meanwhile, using a paring knife or a peeler, carefully peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).

Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots, and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.

Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and puree. Strain the soup through a fine sieve into a bowl (optional). Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.

To complete: Place the crème fraiche or sour cream  in a chilled small metal bowl and stir in nutmeg to taste. Whisk with a small whisk until the crème fraiche/sour cream holds a shape. Cover and refrigerate.

Reheat the soup. If it is too thick, add a little more vegetable stock. Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the foaming has subsided and the butter is a hazelnut brown, pour it into the pot of soup. Be careful not to leave the butter over the heat too long, as it can change from rich brown to black in seconds.

Meanwhile, if using sage leaves (optional), heat 1/8 inch of canola oil in a small skillet. When the oil is very hot, add the sage and cook for 30 to 45 seconds, turning the leaves to crisp them on both sides. When the bubbling stops, the moisture in the leaves will have evaporated and the leaves will be crisp. Drain the sage on paper towels and sprinkle with salt.

Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and garnish each with 2 sage leaves or some minced chives. Drizzle a little olive oil over the top.

autumn panzanella.

When it comes to Thanksgiving, I am a stuffing girl.  It isn't the showstopper the way the turkey is but it's the showstopper in my book and I can't get enough of it.  (This is why you will find me in the kitchen on the day of shamelessly eating all the crispy bits of stuffing out of the cooked turkey.  Sorry Mom.)

But why is a one day a year kind of food? And if people insist upon keeping it a one day a year food, how can I take that concept and turn it into something that people will eat from September through December?  

Well.  I had a light-bulb moment last evening and realized that panzanella is a pretty close cousin to stuffing. So close in fact that an autumn panzanella could in fact be the answer to all of my stuffing issues.  This is why I found myself in the kitchen this morning chopping the last remaining bits of my first loaf of Tartine bread (yes I brought a loaf of bread back with me on an airplane and no I don't think this is weird) and turning it into the most amazing rift on stuffing.  Ever.  

This salad-stuffing-bowl of delicious-ness is the kind of thing you will find yourself craving.  Cubes of well toasted bread are tossed with chunks of squash, pepitas, chorizo and goat cheese.  A maple-sherry dressing gets drizzled over the whole thing for a little bit of extra flavor.  It's a lighter more elegant version of stuffing which is why you can eat it much more often.  

Autumn Panzanella 

Serves 2 as a main

I don't have to tell you that you could throw just about anything into this and it would be really good.  Some roasted piquillo peppers could be nice (or plain old roasted red peppers), sopressata could easily replace the chorizo, and burrata instead of goat cheese could be magical.  Some dried cranberries and almonds would be a happy addition as well (or some sauteed greens!).  But I assure you that this version is pretty deliciously spot-on.  

For the Salad 

4 cups of hearty bread cubed and toasted
3 cups cubed and roasted butternut squash or sweet potatoes

2 tablespoons pepitas

1/4 cup chopped dried chorizo

2 ounces goat cheese crumbled

Fried brussel sprout leaves (optional)

Salt and pepper to taste.  

For the Dressing

1 tablespoon sherry vinegar

1 teaspoon maple syrup

2 teaspoons olive oil

1 teaspoon Mike's Hot Honey (or 1 teaspoon honey and a sprinkle of crushed red pepper flakes)

Salt and pepper to taste

Toss all of the ingredients for the salad except for the brussel sprout leaves into a bowl .  Stir to combine.

Whisk the dressing ingredients together except for the salt and pepper.  Taste and add salt and pepper as needed.  Pour over the salad.  Taste and adjust seasonings as necessary.  Garnish with brussel sprout leaves.

spicy miso butternut squash soup.

I've got the flu (Happy 2014).

I can't bring myself to eat anything so instead of eating, I've spent the last 48 hours doing nothing but watching the Food Network and the Cooking Channel, drinking copious amounts of tea, and cooking in between hours spent lying on the couch.  (I am the worst sick person ever and can't lie down for more then a couple of hours.)

This soup was the result of me really wanting to use my new immersion blender and trying to make something super comforting. It's stick to your ribs thick (and healthy) with an incredible umami kick from the miso and tahini.  Those flavors pair incredibly well the sweet squash and tart lime juice.  All you need to serve it with is a thick slice of crusty bread to sop up any remnants.

Spicy Miso Butternut Squash Soups

Serves 3

3 cloves of garlic, minced
1 inch piece of ginger, grated
1 tablespoon coconut oil
1/4 - 1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 quart chicken or vegetable stock
2 cups butternut squash or pumpkin puree
3 tablespoons white miso
1 tablespoon rice vinegar
1/4 cup cilantro, minced
1 tablespoon tahini
Juice of 1 lime
Sesame seeds and additional cilantro for sprinkling

In a large pot, heat the coconut oil over medium heat.  Add the garlic and the ginger and cook, stirring on occasion until fragrant, about 1 minute.  Add the cayenne and the cumin and stir to combine.  Gradually pour in the vegetable or chicken stock.  Add in the squash puree, miso, rice vinegar, cilantro, and tahini. Cook for about 10 minutes allowing the flavors to meld.

Blend the soup using an immersion blender or pour it in a blender or Cusinart to blend. Pour the juice of the lime into the soup.  Serve immediately with a sprinkle of sesame seeds and cilantro if desired.

butternut squash galette.

My mom gave me sad news over Thanksgiving.  She had gone through all of her old Gourmets (we are talking about 20 years worth) and gotten rid of them before I had the chance to go through them as well.  I was devastated thinking of all the recipes that were recycled before I was able to deem their worthiness. My consolation prize was that a small stack remained that I proceeded to pour over while Bandit (aka the worlds greatest dog) and I watched the Real Housewives (aren't holidays created so you have an excuse to watch bad TV?).  

This recipe was one of the few that I photocopied to bring home. It sounded simple yet elegant.  The kind of thing a French woman would serve her chic friends for lunch.  (Because don't we all want to pretend we are a chic French woman?) The end result was just as simple and elegant as I imagined.  What I didn't count on was how utterly satisfying it would be.  This is a dish that feels just at home on a lazy Sunday evening with the boy as it does at an fancy Saturday brunch with the girls.  Creamy goat cheese, sweet squash, and tender leeks get tossed together and then encased in a hearty crust.  The whole thing emerges from the oven looking perfectly rustic in that impossibly French way.  It's the epitome of winter comfort food.  

Butternut Squash Galette

Recipe adapted from Gourmet 

For Pastry

¾ cup whole wheat flour

½ cup all-purpose flour

1 stick cold unsalted butter, cut into 1/2-inch cubes

1 tablespoon chopped sage leaves

½ teaspoon fine sea salt

4 to 6 tablespoons ice-cold water

1 large egg, lightly beaten

For Filling

1 (2-pound) butternut squash, peeled, seeded, and cut into 2- by 1/4 -inch slices (4 cups)

½ teaspoon fine sea salt plus a generous pinch for the leeks

½ teaspoon freshly ground black pepper

3 tablespoons olive oil, divided

2 leeks (white and pale green parts only), thinly sliced crosswise

6 ounces soft mild goat cheese, crumbled

Make dough: Pulse flours, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make filling while dough chills:  Preheat oven to 450°F with rack in middle.

Toss squash with sea salt, 1/4 teaspoon pepper, and 1 tablespoon oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan or a baking sheet. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.

Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, the other 1/4 teaspoon pepper and toss gently.

Make galette: Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.

spiced butternut squash and lentil salad.

Come November, this is my default work lunch.  It doesn't look particularly exciting or revolutionary.  It isn't the kind of things that will illicit oohs and ahhs from people as they walk by your desk.  Even the name sounds rather bland and conjures thoughts of healthy hippie food (poor lentils).  

But people, don't fall into the trap of thinking those horribly negative things.  Those thoughts are oh so wrong. This is the kind of salad that I can't get enough of.  A collection of simple ingredients that comes together to produce a complex and flavorful dish. (One that would be pretty perfect on a Thanksgiving buffet.)   

The secret is the smoked Spanish paprika.  Smoked Spanish paprika is my single favorite ingredient.  It transforms everything and I mean everything you put it on.  I love it on scrambled eggs with goat cheese.  I adore it in mashed potatoes or sprinkled on avocado toast.  Here it adds an extra element to the squash.  The intermingling of heat and smoky spice with sweet and tender squash is what makes this dish so special.  It elevates and provides an extra level of dimension especially when paired with crunchy pepitas, tender lentils, and creamy goat cheese.  This is the kind of salad you'll be wanting seconds of.  

Spiced Butternut Squash and Lentil Salad
Recipe adapted from Bon Appetit

The arugula is optional.  Sometimes I add it, sometimes I don't.  Either way, its perfect.  

Serves 4 as a side, 3 as a main 

1 large butternut squash, peeled and diced into 1-inch cubes
3/4 cup French green lentils
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon hot smoked Spanish paprika plus additional for sprinkling 
1/2 teaspoon salt plus additional to taste
1/2 teaspoon pepper plus additional to taste
1 cup goat cheese crumbled
1 - 2 tablespoons red wine vinegar
1/2 cup toasted pepitas
4 cups baby arugula (optional) 

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

Cook lentils in boiling salted water until tender but firm, about 20 - 25 minutes. Drain lentils. Rinse under cold water, then drain.

Preheat oven to 400°F. Place squash in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange squash in single layer on baking sheet; roast 20 minutes. Turn squash over. Roast until tender, 10 to 15 minutes. Cool.

Combine lentils, squash, pepitas, and oil from baking sheet with arugula (if using), goat cheese, and vinegar. Season with salt and pepper.  Taste and sprinkle on more smoked paprika if desired. Divide among plates.

spicy coconut pumpkin soup.

I should forwarn all of you, that if you aren't a fan of pumpkin, squash, and other fall namesakes like that, you may shy away from this blog in the coming weeks.  Not to say that everything will be all squash all the time (I'm not a one trick pony), but I am currently like a dog with a cone on my head and all I can see and want to use is the aforementioned squash.  I am gravitating towards it at the farmers market and then turning it into breakfast sweets, pies, and pizza. It's getting a little insane and I am totally ok with that.    
This soup was made a couple of Sundays ago when the weather was so crisp and brisk that it practically screamed soup and sweaters.  The thing I love about this particular recipe is that if you already have puree ready, the whole thing comes together in well under 30 minutes (hooray!).  It's an incredibly complex tasting soup, the combination of sweet pumpkin with creamy coconut milk and spices creates an absurdly rich and intense dish. The lime juice brings a necessary level of accidity and really ties everything together so that you are left with a bowl of the most well-rounded soup ever.  Serving it with wedges of toasty pita ensures you get every last drop in your mouth (and trust me you want to scoop up every last drop).  

Spicy Coconut Pumpkin Soup

Recipe adapted from Love and Lemons

Makes 3 Servings (Which makes it great for dinner and lunch for 1 the next day!)

1 tablespoon coconut oil
2 cloves of garlic, minced finely
1 tablespoon red curry paste or Sriracha (I was out of curry paste so I subbed Sriracha in and found it to work great and more convenient since most people have that in the fridge already)
1 - 2 teaspoons grated ginger

1 ¾  cups of pumpkin (or butternut squash) puree (recipe for how to make it can be found here)
½  can coconut milk, full fat
2 cups veggie or chicken broth
2 tablespoons maple syrup

Juice of 1 lime
Pinch of cayenne
Salt and pepper to taste

Toasted pita and pumpkin seeds for serving (optional)

In a large pot over medium heat, heat the coconut oil.  Add the minced garlic, curry paste (or Sriracha) and ginger. Cook until fragrant, about 2-3 minutes.

Add the pumpkin/squash puree, coconut milk, broth, maple syrup, juice of half a lime, and a pinch of cayenne.  Turn the heat down to low and let simmer for about 10 minutes, allowing the flavors to meld.  Taste and add the juice of the other half a lime if you find it needs it, as well as salt, pepper, and more cayenne (I always add more cayenne since I like the extra heat with the squash/pumpkin). 

Ladle into bowls and serve with a drizzle of coconut milk and a pinch of cayenne on top along with the pumpkin seeds if you are using them as well.  

butternut squash and tahini spread.

Currently there are three different varieties of squash/pumpkin in our kitchen (butternut, acorn, and cheddar pumpkin).  In addition to that I have a plastic container in the fridge filled with homemade pumpkin puree and another container of puree in the freezer.  

I fear that I need a squash intervention because I don't think most city-dwelling 28 year old's who live in minuscule apartments willingly choose to fill their shoe-box sized apartments with a large variety of squashes. 

But then again, I've never been like most 28 year old's.  

In an effort to control and maintain a well-edited collection of squash, I've been scouring my cookbooks for new and innovative ways of using it and this spread is quite possibly one of the best ways.  The best way to describe it is as a hummus where chickpeas are replaced with squash.  The sweet squash pairs beautifully with the creamy tahini and yogurt.  The drizzle of pomegranate molasses brings an intense fruitness to the dish.  I find it utterly addicting especially when scooped up with toasted zatar dusted pita.  

Butternut Squash and Tahini Spread

Recipe adapted from Jerusalem by Yottam Ottolenghi & Sami Tamimi

1 large butternut squash, halved (net weight about 2 lb or 970 gr.)

3 tablespoons olive oil

1 teaspoon ground cinnamon

½ teaspoon salt

4 ½ tablespoons (70 gr.) tahini paste

½ cup (120 gr.) Greek yogurt

2 small garlic cloves, peeled and crushed

1 teaspoon mixed black and white sesame seeds (or just white)

1½ teaspoon date syrup (substitute maple syrup, pomegranate molasses or regular molasses)

Heat the oven to 350F/180C. Place the squash cut-side up on a medium-sized baking tray, pour over olive oil and sprinkle on cinnamon and salt. Roast for about 45 minutes, or until the squash is soft and can easily be pierced with a fork. Remove from oven and leave to cool.

Transfer the cooled squash to the bowl of a food processor, along with the tahini, yogurt and garlic. Roughly pulse so everything is combined into a coarse paste – you don't want it too smooth (you can also do this by hand using a fork or masher).

To serve, spread the butternut over a flat plate and sprinkle with sesame seeds, a drizzle of syrup, and a sprinkle of sea salt. 

butternut squash and cider soup.

I leave for Miami in a month, which means my diet should have started about 3 weeks ago but 3 weeks ago was Christmas and New Years and anniversary celebrations and a constant stream of cookies and cake and pork buns.  It seemed to me that dieting during the holiday season was the worlds worst idea, I would fail miserably and would scold myself every time I did fail miserably (I have no self control around the parade of sweets that seems to show up with abandon in December.)  So here I am, now a month before I go away and its time to get a little more serious about things (just a little, because I’m not much of a dieter – I adhere by the rules of moderation eating which has served me well thus far).  My, when I decide to eat healthier should probably eat less cookies food of choice is soup.  It’s filling and warm and you can literally put anything and everything into a pot and make it taste good.  Currently my favorite soup involves a rich base of pureed butternut squash accompanied by a plethora of spices and a generous amount of apple cider. It tastes creamy and indulgent which is exactly how health food should taste.   

Butternut Squash and Cider Soup
Adapted from “The Essential New York Times Cook Book” by Amanda Hesser

Serves 4

1 shallot thinly sliced
1 clove garlic, minced
¾ cup vegetable broth or water
3 cups peeled, seeded, and cubed butternut squash
¾ cup apple cider
½ teaspoon cinnamon
½ teaspoon cayenne
¼ - ½  teaspoon cayenne
¼ cup fat-free or low fat Greek yogurt
1 tablespoon lemon juice
½ teaspoon salt, or more to taste
Cracked black pepper

For Garnish (optional) – Dusting of cumin, a dollop of yogurt, squeeze of lime, minced cilantro.

In a medium saucepan over low heat, add shallot, garlic and 1/4 cup vegetable broth/water. Cook until the shallot and garlic are softened, being careful not to burn them, 3-5 minutes. Add the squash and the remaining vegetable broth/water and bring to a boil. Add cinnamon, cumin, and cayenne. Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.

With a potato masher, press the squash down until semi-pureed, then add the cider and with an immersion blender puree the soup until smooth (or use a Cusinart). Add the yogurt and the salt, and continue to puree. If soup looks too thick, you can think it down with more broth/water, if you have any on hand, or with more cider. Continue to taste. Add 1 tablespoon lemon juice and stir.

Garnish with cumin, yogurt, a squeeze of lime, chopped cilantro, and cracked black pepper (if you are using them). 

butternut squash pizza with smoked mozzarella and pancetta.

It's been so long since I discussed pizza with you.  Actually, I have neglected pizza making over the course of the last couple of weeks in favor of heartier more fall like fair like braised chicken dishes and creamy cheesy lasagnas.  After the lasagna-making extravaganza last week, I had a decent amount of squash puree remaining, which left me puzzled as to what to do with it.  Should I make ravioli? Squash muffins? What about squash oatmeal?  Then I remembered one of my most favorite pizzas (I have many favorite pizzas, must compile a full list at some point.)  It involves butternut squash and smoked mozzarella and pancetta which really is one of the most lovely and amazing combinations ever.    I had recently had the "original" version of this pizza when I was on Arthur Ave. a few weeks back, it was less then stellar (it breaks my heart to say that), too much pancetta and cheese and not enough puree.  I decided to make my own version that would fulfill all my pizza needs, which is exactly what happened.  I was generous with the squash puree and light-handed with the cheese and pancetta, which resulted in a pizza that had the most balanced combination of flavors - salty pancetta, sweet squash, and spicy red pepper flakes (the holy trifecta in my book). 

Butternut Squash Pizza with Smoked Mozzarella and Pancetta

Cooking the pancetta on the pizza makes this whole pizza that much easier.  Don't worry about it not getting cooked through, I guarantee it will as long as you dice it up into ¼ inch cubes!  I also highly recommend seeking out smoked mozzarella, it brings a wonderful flavor to the dish, it almost gives the pizza a grilled outdoor taste.  I've seen smoked mozzarella at Whole Foods as well as at specialty Italian stores. 

2/3 cup butternut squash puree (If you are using store bought dough you may want some more puree)

½ pound smoked mozzarella, shredded into large chunks (I used a little less then this but figured it's always good to have some extra to snack on!)

¼ cup pancetta diced

1 teaspoon red pepper flakes

4 teaspoons parmesan

¼ cup basil

½ recipe of my favorite pizza dough

Preheat your oven to 500 degrees (or the hottest it will go) and if you have a pizza stone, place it in the oven while it's preheating.  You want it to preheat for at least 30 minutes. 

Divide the dough in half, place one-half on a floured surface, and then flour your hands as well.  Roll or use gravity to stretch the dough into a 9 inch "circle" (I use the term circle loosely as mine always ends up misshapen which doesn't bother me at all, I like to think of it as rustic).  Remove the pizza stone from the oven if you are using it (or get a baking sheet out if you don't have a stone) and place the dough on the stone/sheet.  Top the dough with 1/3 cup of the puree (spread the puree out on the dough so the whole thing has an even layer), then top with half of the smoked mozzarella, half the pancetta, and ½ teaspoon red pepper flakes.

Bake the pizza in the oven for about 10 minutes, until the crust is golden brown, the cheese is melted, and the pancetta is cooked and crispy.  Remove the pizza from the oven top with 2 teaspoons of parmesan and half the basil.  Repeat with the other piece of dough.