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.

Cheesy Baked Pasta with Butternut Squash & Greens

My kids love the Butternut Squash Mac and Cheese from Trader Joe’s. (It sells out daily- so they are clearly not alone!) This vegetarian comfort food dish seemed reminiscent enough to be a crowd-pleaser. 😉 I liked that it incorporated leafy greens too.

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I modified the method and proportions. I also added a poblano chile, red onion, garlic, and cilantro. Nice.

Yield: Serves 6

• Kosher salt
• 3 tablespoons olive oil
• 1 medium or 1/2 large red onion, diced
• 1 poblano chile, seeded, ribbed, and diced, divided (or 1 jalapeño, sliced into rounds)
• 6 large garlic cloves, thinly sliced
• 1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
• 1 tablespoon ground cumin
• 1/2 teaspoon red-pepper flakes, plus more to taste
• 1 pound rigatoni, penne, or other tubular pasta
• 3/4 cup freshly grated Parmesan (I used Parmigiano-Reggiano), divided
• 4 packed cups greens (I used 2 cups turnip greens (sliced into 1-inch ribbons) and 2 cups baby spinach)
• 8 oz (1/2 pound) fresh mozzarella, torn into bite-size chunks
• 1/3 cup cilantro or flat-leaf parsley and tender stems, roughly chopped, for garnish

1. Bring a large covered pot of heavily salted water to a boil. Cook the pasta until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 2 cups of the pasta water and drain. Set aside.
2. Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. (I used a large and wide enameled cast iron pan.)
3. Add the diced onion and half of the diced poblano chile, season with salt, and cook until beginning to soften, about 2 minutes.
4. Add the sliced garlic and continue to cook until fragrant, about 30 seconds.
5. Add the cubed squash and season with salt, cumin, and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
6. Meanwhile, heat the oven to 400 degrees. (I set my oven to convection.)
7. When the squash is just tender, add 1 cup of the reserved pasta water. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes.
8. Turn off the heat, then use the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
9. Add the cooked pasta to the skillet along with the remaining 1 cup of reserved pasta water and 1/2 cup grated Parmesan. Stir vigorously to combine.
10. Stir in the greens one handful at a time until each addition wilts slightly.
11. Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella, and the remaining diced poblano chile. Place in the oven and cook until the top is melted and browned in spots, 12 to 15 minutes.
12. Top with minced cilantro and serve.

Roasted Spaghetti Squash

When I recently received spaghetti squash in my CSA box, my farm newsletter included a link to this Food 52 recipe. I had to make it after reading the first line of the article- “When you think spaghetti squash do you think snoozefest?” Maybe? I definitely hadn’t cooked or eaten spaghetti squash in recent memory.

This recipe was adapted from Food 52, contributed by Checker. I modified the proportions and method. The results were cheesy, buttery, and subtly sweet. Easy and simple to prepare and no longer a snoozefest! 😉

• 1 medium-sized spaghetti squash
• 2 tablespoons unsalted butter, melted
• 4 tablespoons turbinado sugar
• 4 to 6 T freshly grated Parmesan cheese
• 1 pinch coarse salt, plus more to taste

1. Preheat your oven to 400° F. I set my oven to convection roast.
2. Line a baking sheet with parchment paper or foil. 
3. Halve the squash lengthwise and scoop out the seeds.
4. Brush the inside of the squash liberally with the melted butter and sprinkle sugar all over the insides. 
5. Place the squash cut side down on the lined baking sheet. Brush a little of the butter over the skin. (I used the residual butter that was left on the basting brush.)
6. Bake for 45 minutes to an hour, or until the skin of the squash is starting to show some brown blisters.
7. Use a fork to scrape out the strings of squash, loosening it so that it’s a spaghetti-like consistency. 
8. Toss with grated Parmesan, season with salt, and serve. 

Sautéed Greens with Corn, Bacon & Scallions

I have a couple dishes to share that are absolutely loaded with greens. This colorful dish could be served as a main but we ate it as a hearty side with grilled mustard chicken thighs and roasted potatoes. I drizzled the potatoes with residual bacon fat (from this dish) prior to roasting- great.

This recipe was adapted from The Mom 100 Cookbook by Katie Workman, via The New York Times, contributed by Julia Moskin. I modified the method and incorporated my CSA beet greens, kale, and collard greens. The original recipe notes that carrots or summer squash can be substituted for the peppers and corn. Easy and delicious.

Yield: Serves 6 as a side

• 4 slices bacon, cut crosswise into 1-inch-wide strips
• 1 tablespoon unsalted butter
• 1 shallot or small onion, minced
• 3 cups corn kernels, from about 4 ears corn (or a combination of corn and diced summer squash)(thawed frozen corn okay)
• 1/2 cup chopped red or orange bell pepper (or carrot)
•  pinch red pepper flakes
•  coarse salt and freshly ground black pepper
• 3 scallions, white and light green parts, thinly sliced
• 6 to 8 cups de-stemmed greens, like chard or kale, cut into 1/4-inch ribbons (or whole baby spinach, or another tender green)(I used a combination of beet greens, kale, & collard greens)

1. Cook bacon in a large Dutch oven over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. (I used a large enameled cast iron Dutch oven.) Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet. (Reserve the bacon fat for another use- such as roasting potatoes!)
2. Add butter and melt.
3. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes.
4. Add greens and cook for about 4 minutes, until beginning to wilt.
5. Add corn (and/or squash), peppers, and pepper flakes and let sizzle, stirring occasionally, until tender, about 3 to 5 minutes more. Season to taste with salt and pepper.
6. Crumble bacon and add to skillet with scallions. Cook together 1 minute and serve hot.

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.

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.