Ottolenghi’s Butternut Squash Lasagna Pie

This special pie was the perfect way to use my CSA butternut squash and the very last leaves of my homegrown basil. The incorporation of cumin and coriander seeds gave it a unique flavor profile. Fancy comfort food. 🙂

The recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. Lovely.

Yield: 6 to 8 servings

For the Pie:

• 4 T olive oil, plus more for greasing the pan (I used cooking oil spray on the pan)
• 10 garlic cloves, roughly chopped
• 2 T tomato paste
• 1 T cumin seeds, roughly crushed in a mortar and pestle
• 1 T coriander seeds, roughly crushed in a mortar and pestle
• 2 tsp Aleppo chile flakes
• 1 (9 to 12-ounce) jar red peppers, drained
• 1 tsp light brown sugar
• fine sea salt and freshly ground black pepper
• 1 small butternut squash (about 1 3/4 pounds), peeled, halved, deseeded and cut into 1/8-inch-thick slices (I used a mandoline to slice the squash)
• 8 ounces dried lasagna noodles, each roughly broken into 3 or 4 pieces (I used oven-ready no-boil lasagna)
• 7 ounces baby spinach (10 lightly packed cups)
• 1 packed cup basil leaves, torn in halves
• 1 cup crumbled Greek feta
• heaping 1/2 cup finely grated Parmigiano-Reggiano

For the Béchamel:

• 3 T unsalted butter
• 5 T all-purpose flour
• 1 1/2 cups whole milk, plus more if needed
• 2 garlic cloves, minced
• fine sea salt
• 1/4 cup finely grated Parmigiano-Reggiano

1. Heat the oven to 400 degrees, preferably on convection.
2. Grease a 9-inch springform cake pan then line it with a piece of parchment paper large enough to cover the base and hang over the sides by a couple inches. (I used cooking oil spray.) Place pan on a parchment paper-lined rimmed baking sheet and set aside.
3. Add the oil to a small frying pan and heat over medium. Once it’s hot, add the garlic and cook for about 30 seconds to 1 minute, stirring until fragrant but not browned.
4. Add the tomato paste, cumin, coriander and chile flakes and cook for 1 minute more, stirring often, until deeply red. Set aside to cool slightly.
5. Add tomato paste mixture to a small food processor with the red peppers, sugar, 1/2 teaspoon salt and a good grind of pepper; blitz until smooth. (I did this in 2 batches.)
6. Empty the mixture into a very large bowl and add the squash slices, lasagna pieces, spinach, basil, feta, Parmesan, 1 1/4 teaspoons salt and a good grind of pepper. Use your hands to make sure everything is nicely coated.
7. Transfer this mixture to your lined cake pan, adding a third at a time and pressing lightly to ensure everything is even and compact.
8. Using heavy-duty aluminum foil, wrap the cake pan all around until tightly sealed, place on the prepared baking sheet and bake for 1 hour.
9. Toward the last 15 minutes of baking time, make the béchamel: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking steadily, for 2 to 3 minutes, or until it starts to smell like popcorn.
10. Slowly pour in the milk 1/2 cup at a time, whisking with each addition until fully incorporated.
11. Add the garlic and 1/4 teaspoon salt. Use a spatula to stir and cook for 2 minutes, stirring to ensure the bottom doesn’t scorch, until nice and smooth.
12. Off the heat, stir in the Parmesan. *If the pie isn’t done, cover the top with a piece of parchment paper to prevent a skin from forming. The béchamel is easier to handle when warm; if needed, reheat gently with a splash of milk to loosen.*
13. After the pie has cooked for 1 hour, remove it from the oven and carefully unwrap the top foil and paper, crinkling it down and around the sides of the pan to expose the top.
14. Spoon the béchamel on top, using a spatula to distribute it evenly over the surface. (Take care not to mix it with the base; you want the béchamel to remain white.)
15. Turn the oven temperature up to 450 degrees, preferably on convection, and place the cake pan back on its baking sheet and bake for another 10 to 20 minutes, rotating halfway through, until nicely browned on top.
16. Set aside to cool for at least 15 minutes.
17. Carefully release the pie from the springform pan, loosening the outer ring then using the parchment to help lift it onto a serving plate or board. Serve warm or at room temperature.

Thomas Keller’s Butternut Squash Soup with Brown Butter

While unloading my CSA box, I spoke with another member about what she was making with all of the butternut squash we were receiving in our share. She said that there was no better way to use it than this soup! It was a great recommendation.

This recipe was adapted from Thomas Keller’s “Bouchon,” via The New York Times, contributed by Amanda Hesser. Hesser described it as “astonishingly flavorful and complex.” It was creamy, silky, and incredibly delicious. I made it for my mom on her birthday! 🙂 It would also be wonderful as part of a holiday meal.

I loved that it incorporated leeks, shallots, and yellow onions- and brown butter, of course. The toppings also gave it a lovely presentation.

Yield: Serves 6

• 1 3-to-3½-pound butternut squash
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 2 sprigs sage
• 1 cup thinly sliced leeks (about 2 leeks)
• 1/2 cup thinly sliced carrots (about 2 carrots)
• 1/2 cup thinly sliced shallots
• 1/2 cup thinly sliced onions
• 6 garlic cloves, smashed
• 2 tablespoons honey
• 6 cups vegetable or chicken stock, more if needed
• Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves and ½ teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves or cheesecloth
• 1/4 cup crème fraîche
• freshly grated nutmeg
• 4 tablespoons unsalted butter
• 1 tablespoon minced chives
• extra-virgin olive oil

1. Preheat the oven to 350 degrees. (I set my oven to convection roast.) Line a small baking sheet with aluminum foil.
2. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1½ 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 until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
3. Meanwhile, using a paring knife, 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).
4. Cut the leeks in half lengthwise and thinly slice into half moons. Soak in a bowl of water. Using a slotted spoon, lift from the top before using.
5. 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.
6. Add the diced squash, garlic, 11/2 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.
7. Stir in the honey and cook, stirring, for 2 to 3 minutes.
8. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
9. Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend.
10. Remove from the heat and discard the bouquet garni.
11. Transfer the soup to a blender, in batches, and purée. Alternatively, use an immersion blender in the pot.
12. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
13. Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.
14. Gently reheat the soup until just hot. If it is too thick, add a little more stock.
15. Heat a medium skillet or butter warmer medium-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 butter is a hazelnut brown, pour it into the pot of soup — keep a safe distance, it may sputter — then stir.
16. Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top.

Shortcut Chicken & Dumplings

More weeknight comfort food! This dish uses rotisserie chicken meat and store-bought gnocchi as shortcuts to create a close match to traditional chicken and dumplings. It was quick to prepare and very tasty.

The recipe was adapted from The New York Times, contributed by Alexa Weibel. I incorporated my CSA parsley, leeks, carrots, and collard greens. In addition, this soup could easily gobble up many other vegetables such as frozen peas, fennel, squash, parsnips, or mushrooms. We ate it with a green salad. Great.

Yield: 4 to 6 servings

• 3 tablespoons unsalted butter
• 4 to 5 cups 1/2-inch ribbons of collard greens or kale, ribs removed (optional)
• 2 medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup)
• 1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup) (can substitute 1 large shallot, if desired)
• 2 medium celery stalks, peeled and sliced 1/2-inch thick (about 2/3 cup)
• additional vegetables such as frozen peas, or diced parsnips, fennel, or mushrooms, optional
• 3 to 6 garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons fresh thyme leaves
• 1 teaspoon poultry seasoning (optional)(I omitted it)
• Kosher salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 5 cups chicken stock
• 1 cup heavy cream
• 1 (16 to 18-ounce) package fresh or shelf-stable store-bought gnocchi (I used Trader Joe’s 17.6-ounce gnocchi)
• 1/2 store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 to 3 cups shredded meat)
• fresh tarragon, parsley or dill, for garnish

1. In a large pot, melt the butter over medium. (I used a large enameled cast iron Dutch oven.)
2. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Incorporate any additional vegetables at this time as well; I added sliced collard greens. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
3. Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.)
4. Gradually stir in the stock and cream, and bring to a boil over medium-high to high heat.
5. Once the mixture boils, stir in the gnocchi, reduce the heat to medium-low and cook until gnocchi and vegetables are tender, about 5 minutes.
6. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper.
7. Divide among bowls and top with fresh tarragon or parsley and more black pepper, if desired.

Savory Butternut Squash Crumble

This is another lovely seasonal side dish. I received a lot of butternut squash in my CSA share this season and kept looking for new ways to enjoy it. 🙂

This recipe was adapted from My Paris Kitchen: Recipes and Stories by David Lebovitz. I modified the proportions. It would be a great side to serve as part of a Thanksgiving feast.

Yield: Serves 4 to 6 as a side dish

For the Squash Filling:

• 1 T unsalted or salted butter
• 1 T extra-virgin olive oil
• 2 to 2 1/2 pounds butternut squash, peeled, seeded, and diced into 3/4-inch (2 cm) cubes
• 1 tsp fresh thyme leaves
• Kosher salt or sea salt and freshly ground black pepper
• 1/4 cup peeled and thinly sliced shallots (I used 1 large shallot)
• 1/2 cup (125 ml) chicken stock or vegetable stock
• 1 T finely chopped fresh flat-leaf parsley

For the Topping:

• 1/4 cup plus 2 T (52.5g) fresh or dried bread crumbs
• 1/4 cup (35g) stone-ground cornmeal or polenta
• 1/4 cup (22.5g/.75oz) freshly grated Parmesan cheese
• 1/2 T minced fresh sage leaves
• 1/2 tsp granulated sugar
• 1/4 tsp sea salt or Kosher salt
• 2 T (1oz/27.5g) unsalted butter, chilled and cubed
• 1 large egg

1. Preheat the oven to 375˚F (190˚C), preferably on convection.
2. Generously butter a shallow 1 1/2 to 2 quart baking dish with softened butter. (I used a round ceramic baking dish.)

Make the Filling:

1. Heat 1 tablespoon of the butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the squash and thyme. Season with salt and pepper and sauté, stirring occasionally, until the squash pieces begin to brown on several sides.
3. Add the shallots and cook for another few minutes, until they’re softened.
4. Add the stock and cook for about 30 seconds, stirring, to reduce the stock a bit and heat everything through.
5. Scrape the squash mixture into the prepared baking dish; stir in the parsley. Press the mixture into a relatively even layer.
6. Cover the dish snugly with aluminum foil and bake for 30 minutes, until the squash is pretty soft when poked with a paring knife or fork.

Make the Topping:

1. While the squash is baking, combine the bread crumbs, cornmeal, Parmesan, sage, sugar, and salt in the bowl of a food processor. (Alternatively, the topping can be made by hand in a large bowl, using a pastry blender.)
2. Add the butter and pulse until the mixture is crumbly and the butter is completely incorporated.
3. Add the egg and pulse a few more times until the mixture just starts clumping together in bits.

To Finish the Dish:

1. Remove the squash from the oven, remove the foil, and cover with the topping.
2. Decrease the oven temperature to 350˚F (180˚C) ad return the dish to the oven.
3. Bake for about 20 minutes, until the top is golden brown, and serve.

Note: If doubling the recipe, use 1 egg.

North African Bean Stew with Winter Squash

This is a healthy and hearty vegetarian stew. We ate it over brown Basmati rice with steamed spinach on the side. I loved that it was loaded with warm spices.

The recipe was adapted from Brooklyn’s Kos Kaffe via The New York Times, contributed by Melissa Clark. I used farro instead of barley, used canned beans, and increased the amount of garlic. I also reduced the amount water to achieve a thicker consistency. Nice.

Yield: Serves 8 to 10

For the Baharat Spice Blend:

• 1 T sweet paprika
• 1/2 T ground coriander
• 1/2 T ground cumin
• 1/2 T ground turmeric
• 1 tsp freshly ground black pepper
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp freshly ground cardamom
• 1/2 tsp ground allspice

For the Stew:

• 5 T extra-virgin olive oil, more for serving
• 2 leeks, white and green parts, diced
• 1 bunch cilantro, leaves and stems separated
• 1 cup finely diced fennel, fronds reserved (1 medium or 1/2 large fennel bulb)
• 4 large garlic cloves, finely chopped
• 2 1/2 tablespoons baharat spice blend
• 1 small (or 1/2 large) cinnamon stick
• 2 tablespoons tomato paste
• 2 quarts chicken or vegetable stock
• 1/2 cup pearled barley or farro (I used Trader Joe’s 10 minute farro)
• 2 1/2 teaspoons kosher salt, more as needed
•  large pinch saffron, crumbled
• 4 cups cooked beans or chickpeas (I used 2 15-oz cans of chickpeas, drained and rinsed)
• 2 cups peeled and diced butternut squash (1/2 large or 1 small squash)
• 3/4 cup peeled and diced turnip (1 medium)
• 1/2 cup red lentils
• plain yogurt, for serving (I used Greek yogurt)
• aleppo pepper or hot paprika, for serving
• brown Basmati rice, for serving, optional

1. Make the baharat spice blend. Set aside.
2. Cut leeks in half, slice into half moons, and soak in a bowl of water. Drain and finely chop in a food processor.
3. In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes. (I used a large enameled cast iron Dutch oven.)
4. While the leeks cook, finely chop the cilantro stems, fennel and garlic in a food processor.
5. Stir the cilantro stems into the pot, along with diced fennel and garlic. Cook for 2 minutes.
6. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
7. Stir in broth, 1 cup water (water can be omitted for a thicker consistency), the barley/farro, and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. (The original recipe uses 3 cups of water- increase for a more soup-like consistency, as desired.)
8. Simmer uncovered for 40 minutes. (I simmered the stew for 20 minutes because I used par-cooked farro.)
9. Stir in beans, squash, turnip and lentils; cook until barley/farro and vegetables are tender, about another 30 minutes.
10. Taste and adjust seasonings, if desired. Remove cinnamon stick.
11. Ladle stew into bowls. (I served it over rice.)
12. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika, as desired.

Skillet Phyllo Pie with Butternut Squash, Kale, & Feta

This is another “healthyish” cast iron skillet recipe from Bon Appétit. It was almost my entire CSA box in a pie. 🙂 I incorporated CSA leeks, butternut squash, and Toscano kale. Very seasonal- perfect.

I had an abundance of kale, so I made the pie in a large (12-inch) skillet. I also incorporated kohlrabi greens. Because this recipe is very adaptable, the finished pie size can be modified depending upon the volume of filling. Any other greens would work too.

The recipe was adapted from Bon Appétit, contributed by Anna Jones. The lemon zest was essential. We had a green salad made with my CSA romaine lettuce on the side. 🙂

Yield: 6 servings

• 3 tablespoons olive oil, plus more for brushing
• 2 large leeks, white and light green portions, cut into 1/4-inch half-moons and soaked OR 2 medium red onions, finely chopped
• 1/2 small butternut squash (about 1 to 1 1/2 pounds), peeled, cut into 3/4-inch pieces
• 1 1/2 teaspoons fresh thyme
• 1/2 teaspoon crushed red pepper flakes
• 1 bunch Tuscan kale, ribs and stems removed, thinly sliced into 1/4-inch crosswise ribbons (I used about 8 cups) 
• 2 to 3 large eggs, beaten to blend (I used 3 eggs for a 12-inch pie)
• 3 ounces Parmesan, grated (I used Parmigiano-Reggiano)
• 1 teaspoon finely grated lemon zest (I used the zest of one lemon)
• Kosher salt and freshly ground black pepper
• 8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
• 4 to 6 ounces fresh goat cheese or feta, crumbled, divided

1. Place a rack in lower third of oven; preheat to 400°, preferably on convection.
2. Heat 3 tablespoons of oil in a large ovenproof skillet over medium. Add leeks or onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes.
3. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes.
4. Mix in thyme and red pepper flakes and transfer to a large bowl; let cool.
5. Wipe out and reserve skillet.
6. Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper.
7. If using 6 ounces of cheese, incorporate 2 ounces into the kale-squash mixture.
8. Working quickly so that the phyllo doesn’t dry out, layer phyllo sheets inside reserved skillet, letting 2-3 inches hang over the edge. (I placed them in a circular fashion. I also brushed some oil between every few layers.)
9. Spoon kale-and-squash mixture into phyllo and dot top with cheese.
10. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
11. Cook pie over low to medium-low heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes.
12. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes.
13. Let pie cool in skillet at least 10 to 15 minutes before slicing into wedges.

Do Ahead: Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

Baked Risotto with Chicken Thighs & Winter Squash

I have one more butternut squash recipe to share. This creamy and hearty one-pot dish was an absolute crowd-pleaser. I used butternut squash, but this dish could also be prepared using Kabocha or acorn squash instead.

This recipe was adapted from Martha Stewart Living’s Everyday Food. I used butternut squash instead of Kabocha, substituted boneless, skinless chicken thighs for bone-in, used thyme instead of oregano, and increased the amount of garlic. I served the dish with roasted cauliflower.

Yield: Serves 6 to 8

• 3-4 T vegetable oil, divided
• 8 boneless, skinless chicken thighs
• coarse salt and freshly ground black pepper
• 1 large white onion, diced medium
• 4 cups of large chunks (about 1 1/4 pounds) butternut, Kabocha, or acorn squash
• 4 large cloves garlic, minced
• 6 sprigs of thyme or oregano
• 1 1/2 cups Arborio rice
• 1/4 cup dry white wine
• 3 1/2 cups chicken stock

1. Preheat oven to 375 degrees, preferably on convection.
2. In a large heavy pot with a tight-fitting lid, heat 3 tablespoons of oil over medium-high heat. (I used an enameled cast iron pan.)
3. Pat the chicken dry and season with salt and pepper.
4. In batches, cook chicken, “skin side” down, until deep golden and fat is rendered, 6 to 7 minutes. Flip and cook 1 minute more. Transfer chicken to a plate.
5. Reduce heat to medium and add remaining tablespoon oil, if needed, to pot. (I didn’t add additional oil and used the chicken drippings in the pot instead.)
6. Add onion and squash and cook until onion is translucent, 8 minutes.
7. Add garlic and thyme/oregano and cook until fragrant, 30 seconds.
8. Add rice and cook, stirring, until opaque, 1 to 2 minutes.
9. Add wine and cook, stirring, until completely evaporated, 1 to 2 minutes.
10. Add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to incorporate. Then return the chicken to the pot, “skin side up.”
11. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes.
12. Let sit, covered, 10 minutes. Serve.