-1 cup raw long-grain white rice, rinsed
-7 cups chicken or vegetable stock
-1/2 teaspoon kosher or sea salt, plus more for seasoning
-One-inch knob of ginger, peeled and sliced thin
-1 small kabocha squash (about 2 1/2 pounds)
-Sliced green onion, for garnish
-Sesame seed oil or soy sauce, to taste (optional)
In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick at the bottom.
While the congee is simmering prep the kabocha squash: peel, seed and cut the kabocha squash into bite sized pieces, about 1/2-inch cubes.
Simmer the congee for about 30 minutes then add the kabocha squash. Add additional water if necessary if the kabocha is not cooked fully. Continue to simmer until the congee is thickened and creamy and the kabocha squash is tender and soft. Add salt to taste.
Top with sliced green onions and sesame oil or soy sauce, if desired. Serve the congee hot. Enjoy!
As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.
-1 Kabocha squash
-4 T. coconut oil, melted
-1 T. curry powder
-1 T. brown sugar
-Salt and pepper, to taste
-Freshly grated Parmigiano
-Fried sage (look online if you have never done this)
Prep and fry sage and set aside.
Next scrub the outside of the Kabocha squash and then with a very sharp knife carefully cut it in half and scoop out the seeds.
Lay the squash halves on their flat side and again with a sharp knife, cut them into wedges.
Place squash on a foil lined baking sheet and drizzle with melted coconut oil, salt, pepper, curry and dust the top with brown sugar.
Roast in oven at 400 ° for a total of 30 minutes. Turn wedges over half way through.
When done, top with freshly grated Parmigiano and fried sage. Enjoy!
-1 3-lb. kabocha squash*, seeded and cut into 1-inch cubes
-4 T. extra-virgin olive oil, divided
-1 canned chipotle chili, chopped, with 2 T. adobo sauce
-3 cloves garlic, minced
-1 T. honey
-½ c. almonds, roughly chopped
-1 lg. lime, juice and zest
-10 oz. kale, thick stems removed, roughly chopped
-2 oz. crumbled feta (optional)
Preheat oven to 400°. In a large bowl, whisk together 2 tablespoons
olive oil, chipotle chili, adobo sauce, garlic and honey. Season with
salt and pepper.
Add squash and toss to combine. Spread evenly on a large baking sheet, leaving plenty of room between each piece so it doesn’t steam. Bake for 30-45 minutes until tender and browned, flipping halfway.
While squash is roasting, toast the almonds. I put mine in a small baking dish in the toaster oven, checking frequently to make sure they don’t burn, or you could toast them in a small, dry skillet over medium-high heat.
Next, make the dressing. Whisk remaining 2 tablespoons olive oil with lime juice and zest. Season with salt and pepper.
When squash is done roasting, place kale in a large salad bowl. Drizzle with a little bit of the dressing. Massage the dressing into the leaves with your hands, which softens the kale. Add warm squash, almonds and feta. Serve with more dressing. Enjoy!
Makes one 9 inch pie
-1¼ cups all-purpose flour
-1 t. salt
-1 t. sugar
-4 T. cold, unsalted butter, cut into small pieces
-3 T. cold vegetable shortening
-3 T. ice water
-1 ½ c. blue Hubbard baked squash puree
-4 eggs, lightly beaten
-¾ c. pure maple syrup
-½ c. half-and-half
-½ t. salt
-1 t. ground cinnamon
-½ t. ground nutmeg
To make the squash puree, halve and clean the squash and cut into
6-inch pieces. Roast at 400° for about 1 hour. Scoop the flesh from
the skin, drain the liquid and pulse in a food processor. One 10-pound
squash yields 8 cups of puree.
To make the crust, combine the flour, salt and sugar in a medium-size
bowl. Rub in the butter and the shortening until the mixture resembles
Gradually stir in the ice water, being careful not to overwork the
dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for
1 hour. Preheat oven to 400°.
Roll out the dough and fit it into a 9-inch pie shell. To make the filling,
whisk all ingredients together until smooth. Scrape into the pie shell
and bake for 10 minutes. Reduce the heat to 325° and continue baking
until the filling is set, about 50 minutes. Cool.
Top with whipped cream sweetened with maple syrup. Enjoy!
From Molly O’Neill on nytimes.com
Cook time: 30 mins.-2 delicata squash, ~1 lb.each
-3 T. olive oil
-1 T. fresh rosemary, chopped
-1/2 t. kosher salt or to taste
-Fresh ground black pepper
-1/8 cup crumbled feta cheese
Spread onto a large rimmed baking sheet in a single layer.
Bake for about 20 mins. or until the side facing down is golden brown. Flip and bake for another 5-10 mins. until squash is tender and golden on both sides.
Place cooked squash into a serving dish and sprinkle the feta over the top. Serve. Enjoy!
Adapted from kitchentreaty.com
Serves 4 – 6
-1/2 cup water
-1 T. olive oil
-1 cup green lentils, rinsed
-5 slices ginger, 1/8-inch thick
-1 whole star anise
-6 cups water
-1 t. sea salt, plus more to taste
-1/4 cup olive oil
-1 yellow onion, medium dice
-1 leek, sliced into 1/4 moons
-1 fennel bulb, medium dice
-red pepper flakes, to tastePreheat oven to 425° with rack in the top third of the oven. Cut the squash in half and remove the seeds. Rub oil over all sides and salt the squash.
Roast cut side down (in a rimmed baking pan) with the 1/2 cup of water poured into the pan. Roast until tender, about 35-45 mins. When cool enough, scoop out cooked squash and set aside.
In the meantime, in a medium saucepan, combine the lentils, ginger, star anise and water. Simmer until tender, about 30 minutes. Add 1 teaspoon salt.
In a large stockpot combine the olive oil, onion, leeks, fennel and additional salt. Cook covered over low heat until vegetables soften, about 7-10 minutes.
Remove the star anise and ginger slices from the lentil sauce pan, then add the lentils, lentil broth and squash to the vegetables in the stock pot. Stir well and cook for another 15 mins. or so, allowing the flavors to blend.
Taste and adjust the seasoning with more salt if needed. Add a few generous pinches of red pepper flakes if desired.
Serve as is, or topped with lots of garlicky homemade croutons.*
*Rip up some day-old bread into tiny pieces, douse in olive oil, garlic, and a bit of salt, and toast in a 375° oven until golden and crunchy.
Adapted from 101.cookbooks.com, 2/10
Active time: 25 mins.
Total time: 50 mins.
-1.5 lbs. Red Kuri squash (3 cups), peeled & cut into 1” cubes
-1/2 medium onion, coarsely chopped
-1 bay leaf
-3 cups water
-1 medium fennel bulb, cored & cut into thin wedges
-1 T. extra-virgin olive oil, plus more for drizzling
-salt & freshly ground black pepper, to taste
-1 T. unsalted butter
-chopped & toasted pecans, for topping
-small marjoram leaves, for garnish
Preheat oven to 375°. In a large saucepan, combine the
cubed squash, chopped onion, bay leaf and 3 cups of
water. Bring to a boil over high heat. Cover and simmer
over low heat until the squash is tender, about 20 mins.
Meanwhile, on a large rimmed baking sheet, toss the
fennel wedges with 1 tablespoon of olive oil. Season with
salt and pepper and toss well. Roast for about 25 mins.
until the fennel is tender and starting to brown.
Discard the bay leaf from the soup. Working in batches,
puree the soup in a blender. Return the soup to the
saucepan and warm over low heat. Stir in the butter and
season the soup with salt and pepper.
Ladle the soup into bowls and garnish with the roasted
fennel, pecans, marjoram leaves and a drizzle of olive oil.
Adapted from Alice Waters via Food & Wine… Read the rest