This is a great meatless meal for when you have winter squash you want to use up or if you just want a hearty bowl of warm soup. Or maybe you’re just bored and you want a food project that will take about an hour. This is what to do if any of those scenarios are true. Plus, it’s just a really delicious bowl of winter soup. So there.
I used a combination of one small acorn squash and one small delicata squash — together they totaled about 1.5 pounds. There’s actually a story behind the squash: I received them (and about 6 more pounds of produce) as part of my kickstarter reward for being a backer of Know Thy Food’s new market! That’s pretty cool, huh?
Red lentils will look nicer, but if all you have is brown lentils, don’t let that stop you from making this. And if you have some naan in the freezer, take this opportunity to toast that up and have it on the side.
If you are a cilantro-hater, you can substitute with parsley.
. . . → Read More: Curry Lentil and Squash Soup with Cilantro Yogurt
Okay, I’ll admit it — I was a little skeptical about this French Fridays with Dorie. Not because of the brussels sprouts or the squash, because I really like both of those vegetables, but because they were steamed. Why steam vegetables, when you can roast them? Needless to say, I am not a huge fan of the steamed vegetables. But, I set my vegetable preparation beliefs aside and I made the recipe pretty much as written and well, I really liked this one.
A couple of notes: Instead of a sage leaf in each packet, I used some dried sage tossed in with the salt, pepper and olive oil. For the butternut squash, I substituted a small delicata squash. And finally, I used the parchment paper heart method for the en papillote-ing.*
I believe I’ll even try making this one again, but add a piece of fish to the bottom of each packet — maybe halibut or salmon. I probably would have tried it this time but I was way too lazy to stop and get fish on my way home from work, which is how a lot of meals . . . → Read More: FFwD: Brown Sugar Squash and Brussels Sprouts en Papillote
Super Foods count here is three. Not too bad. This turned into a very successful experiment. jwa was a bit skeptical, as he is with all things that involve pumpkin. Although, once I told him I was using butternut squash as a substitute, he relaxed. He has some kind of weird pumpkin phobia that strikes in the Fall and doesn’t leave until Spring.
I changed this a bit from the original — I added olive oil, the sausage and the roux. I also used chicken broth in this version (mahahahaha, Vegetarian Times!) rendering it meat-laced and definitely un-vegetarian. You can use vegetable broth if you’d like.
Feta-Pumpkin (Squash) Casserole
Based on a recipe in The Vegetarian Times
1 tbsp olive oil (plus a little extra for the pan, if desired)
1/4 cup dry sherry
1/4 cup vegetable broth or chicken broth
1 small white onion, chopped
3 cloves garlic, minced
1 medium tomato, diced
1 small zucchini, sliced
1 medium butternut squash (or small sugar pumpkin), peeled and cubed
1 tbsp butter
2 tbsp flour
1 whole egg plus 1 egg white, lightly beaten
2 vegetarian sausages (I used apple-sage veggie sausage but hey, you could omit the sausage or use chicken, turkey, pork or lamb sausage)
1/2 cup low-fat buttermilk
1/2 cup . . . → Read More: Super Foods Friday#6: Feta and Pumpkin Casserole
Here’s a recent meal that we had that was kind of based on a recipe I saw in Bon Appétit, but I changed a lot of it, so it ended up pretty different. It started with a butternut squash on the counter that I really had to use and a recent trip to Pok Pok shack for Khao Soi Kai (the noodly-chickeny-coconut soup) and its accompanying hot chili paste, plus extra tasty embellishments (cilantro, lime, pickled things, crunchy things). What to do with the leftover chili paste? Hmmmmmm…
Then I see a recipe for squash, coconut milk, lime, curry paste, jalapeno and noodles. The wheels start to turn. turn. turn. turn. I go to the store and pick up a few more things, defrost the shrimp I have in the freezer and here I am with:
Butternut Squash with Coconut, Lemongrass, Shrimp & Basil, etc…
2 tbsp olive oil
1 medium white onion, chopped
1 medium butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces
2 cups chicken broth
1/4 – 1/2 tsp Thai chili paste (or 1 minced, seeded jalapeño chili, or some other kind of hot chili paste, or etc..)
1 1-inch piece of ginger, peeled
1 piece of lemongrass, cut in . . . → Read More: Butternut Squash with Coconut, Lemongrass, Shrimp and Basil (and a Bunch of Other Stuff)
This was one of those recipes where I saw it on TV and rushed right out to get the ingredients. Plus it just looks so pretty all put together. jwa really liked it too — he had three bowls. And hey! It’s a salad. Salads are healthy and good for you.
The original recipe boiled the Brussels sprouts to cook them, which, you know, why boil when you can roast? Also, this way, you don’t loose any nutrients from the vegetables out in the boiling water — you just crispy them up. This will probably work for about four people as a nice side — this would be great alongside a bowl of soup. As a whole meal figure two hungry people.
Colorful Winter Panzanella
Adapted from a recipe by Michael Chiarello
For the croutons:
3 tbsp extra virgin olive oil
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme
4 cups day-old bread, crust removed, cubed
3 tablespoons finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper
For the salad:
1/2 a red onion, sliced thinly lengthwise
3 tablespoons sherry vinegar (I substituted red wine vinegar)
1 lb peeled, seeded, and diced butternut squash (1/2-inch dice)
1/4 cup plus 2 1/2 tbsp extra-virgin olive oil
1 tbsp . . . → Read More: Get a Fork, It’s Colorful Winter Panzanella