I am in love with kabocha squash- it is just so creamy and sweet. This dish may be the ultimate autumn casserole. It was a little bit involved to prepare but the results were worth every minute.
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I slightly modified the proportions and method. Fabulous!
4 to 6 servings
1 small to medium kabocha squash
7 large garlic cloves
3 6-inch-long rosemary sprigs
½ cup heavy cream
freshly ground black pepper
1 bunch Tuscan kale (I used a 10 oz bag), ribs removed and torn into 1-2″ pieces (about 8 cups)
2 medium shallots
1 pound fresh pork sausage, such as sweet Italian (about 4 links)
2 cups crumbled cornbread, from a 6×4 inch piece
2 T unsalted butter
1 T olive oil
Bake cornbread. (I used Trader Joe’s Cornbread Mix.) Set aside to cool.
Position a rack in center of oven; preheat to 400°, preferably on convection.
Cut off stem end of kabocha squash and rest on cut side. Cut squash in half. Scoop out seeds and stringy innards with a spoon; discard. Cut squash into 1″-thick slices. Using your knife, slice off the tough peel and layer of light green flesh beneath.
Smash the garlic cloves with the side of the knife and remove peel.
Combine squash, garlic, rosemary sprigs, heavy cream, and ¼ cup water in a medium saucepan. Season generously with salt and pepper and bring to a gentle simmer over medium heat. Cover pot and reduce heat to low. Simmer until squash is tender and easily mashes when pressed with the back of a spoon, 20-25 minutes.
Meanwhile, grasp stem end of each kale leaf. Starting at stem, slide your other hand along length of leaf to strip leaves. Repeat with entire bunch; discard stems. Tear leaves into 1″–2″ pieces (you should have about 8 cups).
Peel 2 shallots and thinly slice crosswise.
Use the tip of your knife to prick the sausages all over in several places.
Crumble cornbread into coarse crumbs (you should have about 2 cups).
When squash is tender, remove saucepan from heat. Uncover and pluck out rosemary sprigs, leaving leaves inside pot. Transfer entire mixture to a medium bowl (reserve saucepan) and mash with the back of a spoon or a potato masher until no distinct pieces of squash remain. Season with salt and pepper.
Wipe out pot with paper towels and heat over medium. Add butter and heat until melted. Add shallots and cook, stirring occasionally, until translucent, about 4 minutes.
Add kale to the pot, a couple of handfuls at a time, stirring to wilt between each batch, and cook until leaves are dark green and wilted, about 3 minutes; season with salt and pepper.
Transfer to kale to the bowl with squash, then fold to incorporate.
Heat the olive oil in the same saucepan over medium and add sausage. Cook, turning once, until browned on both sides (they won’t be cooked through), about 6 minutes. Transfer to cutting board and let cool for a few minutes (reserve saucepan again and do not pour out fat from sausages–you’re going to use it one more time).
Meanwhile, using a rubber spatula, scrape squash and kale mixture into a shallow 2-qt. baking dish and smooth top. (I coated the baking dish with cooking oil spray.)
Cut sausages crosswise into 2″ pieces and nestle into top of squash mixture, spacing evenly.
Heat the drippings remaining in the saucepan over medium and add cornbread crumbs. Cook, stirring, just until crumbs are evenly coated in fat. Scatter cornbread crumbs over squash mixture; season with more salt and pepper.
Bake gratin until crumbs are toasty and brown and sausages are cooked through (you can insert an instant-read thermometer into center of sausage to check if registers 140°, or just cut into one with a knife), about 15 minutes.
I have two versions of one of my favorite classic Italian dishes to share. This is the broccoli-loaded “healthier” version.
This recipe was adapted from Bon Appétit, contributed by Adam Rapoport. I increased the amount of broccoli, modified the proportions, and used sweet Italian sausage. It was a quick and tasty weeknight meal.
Yield: 6 servings
1 1/2 to 2 pounds of broccoli florets
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 to 6 garlic cloves, smashed
12 to 14 ounces fresh sweet or hot Italian sausage (about 3-4 links), casings removed
crushed red pepper flakes
14 to 16 ounces orecchiette
3 tablespoons unsalted butter, cut into pieces
1½ ounces Parmesan, finely grated (about ½ cup), plus more for serving
Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta).
Chop broccoli into small pieces; set aside.
Heat 2 T oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes.
Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.
Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).
Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.
Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes.
Add butter and stir until melted, then transfer pasta to a large bowl.
Gradually add 1½ oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.
Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.
Using a multi-cooker like an Instant Pot seems to be all the rage. I can’t justify owning one… as I have a fabulous stove top pressure cooker and a separate slow cooker. Thankfully, wonderful dishes like this work with my old school kitchen supplies. 😉
The sauce is incredibly flavorful in this dish. I LOVED it! I am such a sauce person. I made it with boneless, skinless chicken thighs but cubes of lamb, fish, or pork could also be used. If using chicken breast meat the cooking time should be reduced to 2 minutes. This recipe was adapted from Dinner in an Instant by Melissa Clark, via The New York Times. I used crushed tomatoes instead of fresh and used a stove top pressure cooker. We enjoyed it with roasted CSA cauliflower on the side. Fabulous.
Yield: Serves 4 to 6
28 oz can crushed San Marzano tomatoes or 3 to 4ripe tomatoes, halved through their equators
3tablespoons ghee, unsalted butter or safflower oil
3tablespoons virgin coconut oil
2cups finely chopped yellow onions
6garlic cloves, grated on a Microplane or minced
2tablespoons grated peeled fresh ginger
1teaspoon cumin seeds
13-inch cinnamon stick or 1/2 teaspoon ground cinnamon
8cardamom pods, lightly crushed with the flat side of a knife, or 1 teaspoon ground cardamom
2teaspoons ground coriander
1tablespoon coarse salt
1teaspoon ground turmeric
¼teaspoon crushed red pepper flakes
¼teaspoon black pepper
2 ½ to 3 pounds (about 10) boneless, skinless chicken thighs, cut into 1-inch chunks
1 to 2teaspoons garam masala, to taste
½cup canned unsweetened coconut milk
cooked brown Basmati rice, for serving, optional
plain yogurt, for serving, optional
3tablespoons finely chopped fresh cilantro, for garnish
If using fresh tomatoes, start by setting a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
Heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and sauté, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes.
Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes.
Stir in the cinnamon and cardamom and cook for another minute.
Stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée (fresh or canned).
Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally; this could take up to 30 minutes. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) (I reduced the sauce.)
Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld.
Serve with the rice and yogurt, if desired. Garnish with cilantro.
Note: If you’d rather use a slow cooker, cook on high for 2 to 3 hours or on low for 4 to 5 hours, adding the coconut milk during the last hour.
This is a bowl of fresh and creamy heaven. Easy to prepare too. I topped it with a splash of color from my absolute summer favorite, basil. The toasts made it a filling meal as well.
This recipe was adapted from Martha Stewart Living. We ate it slightly chilled instead of cold because we enjoyed it on a cool and rainy summer night. My husband gobbled up the chilled leftovers and would recommend this soup served cold as well. 🙂 I think it would also be delicious served warm!
While I’m sharing delicious green sauces, I have another one to share… Thai green curry this time. 🙂 Using prepared curry paste is a wonderful shortcut, making this dish an elegant weeknight meal.
This dish comes from my favorite column, R.S.V.P., in Bon Appetit magazine. Subscribers write in to request recipes for dishes that stayed in their minds after dining out. This recipe was adapted from Root Down in Denver, Colorado. I doubled the meat and marinade, and increased the amount of garlic and the cooking time (internal meat temperature).
We ate it with steamed spinach over brown Basmati rice. I served the tenderloin over the spinach and rice so that every component was smothered in the wonderful sauce.
Yield: Serves 4 to 6
For the Tenderloin:
1/2 cup soy sauce
1/4 cup (4 T) fresh orange juice
2 T pure maple syrup
2 T toasted sesame oil
2 pork tenderloins (about 1 to 1½ pounds each)
1 T grapeseed or vegetable oil
For the Sauce & Assembly:
1 T plus ½ cup grapeseed or vegetable oil, divided
1 medium shallot, chopped
2 garlic cloves
¼ cup prepared green curry paste
1 teaspoon finely grated lime zest (from 1 lime)
1 14.5-ounce can unsweetened coconut milk
1 T agave nectar
1 T fresh lime juice
¼ cup cilantro leaves, plus more for serving
Unsalted, roasted pumpkin seeds (pepitas; for serving)
1 to 2 pounds spinach, steamed until wilted, for serving
brown Basmati rice, for serving
Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin meat; close bag, pressing out air. Chill, turning once, 4–12 hours.
Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
Preheat oven to 250°.
Heat grapeseed oil in a large ovenproof skillet over medium-high.
Cook tenderloin, turning occasionally, until browned on all sides, about 2 minutes per side, 5 minutes total.
Transfer pan to the oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135°, 20–25 minutes.
Transfer to a cutting board; let rest at least 10 minutes before slicing.
While meat is cooking, heat 1 T oil in a large saucepan over medium.
Cook shallot and garlic, stirring often, until softened, about 3 minutes.
Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes.
Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
Transfer curry mixture to a blender and add agave, lime juice, ¼ cup cilantro, and 2 T water; blend until very smooth.
With motor running, add remaining ½ cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
Serve pork over prepared rice and steamed spinach, topped with sauce, cilantro, and pumpkin seeds.
Do Ahead: Sauce can be made 1 day ahead. Cover and chill.
My son said, “I may not be able to eat another type of pasta for the rest of my life.” If that wasn’t enough, he then added, “This is one of the best dinners I’ve ever eaten.” I’ll take that complement! 🙂
I must say that the bucatini noodles were wonderful. A perfect complement to this quick and luscious sauce. The added lemon zest and juice in this version of the classic dish balanced nicely with the richness. I also loved the hint of spice from the freshly cracked black pepper.
This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I served it with roasted asparagus on the side. Absolutely fabulous!
Yield: 4 Servings
1 tablespoon olive oil
6 to 8 ounces pancetta, cubed, or slab bacon, thinly sliced and cut crosswise into ½-inch pieces
2 large shallots, finely chopped
8 garlic cloves, thinly sliced
1 teaspoon freshly cracked black pepper
16 ounces bucatini or other long-strand pasta
2 ounces Parmesan or Grana Padano Parmesan, grated, divided, plus more for serving
2 large egg yolks
1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving (optional)
2 tablespoons fresh lemon juice
Heat oil in a large skillet over medium. Cook pancetta, tossing often, until browned and crisp, 5 to 7 minutes.
Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Add pepper and cook, stirring often, just until fragrant, about 1 minute.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid.
Add pasta to skillet along with ½ cup pasta cooking liquid and 1 oz. Parmesan and toss to coat.
Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta.
Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce. (I added a total of 1 cup pasta water.)
Divide pasta among bowls; top with sliced lemon zest and more Parmesan, as desired.