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
3tablespoons unsalted butter
4 to 5 cups 1/2-inch ribbons of collard greens or kale, ribs removed (optional)
2medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup)
1medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup) (can substitute 1 large shallot, if desired)
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
In a large pot, melt the butter over medium. (I used a large enameled cast iron Dutch oven.)
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.
Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.)
Gradually stir in the stock and cream, and bring to a boil over medium-high to high heat.
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.
Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper.
Divide among bowls and top with fresh tarragon or parsley and more black pepper, if desired.
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
Preheat the oven to 375˚F (190˚C), preferably on convection.
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:
Heat 1 tablespoon of the butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the squash and thyme. Season with salt and pepper and sauté, stirring occasionally, until the squash pieces begin to brown on several sides.
Add the shallots and cook for another few minutes, until they’re softened.
Add the stock and cook for about 30 seconds, stirring, to reduce the stock a bit and heat everything through.
Scrape the squash mixture into the prepared baking dish; stir in the parsley. Press the mixture into a relatively even layer.
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:
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.)
Add the butter and pulse until the mixture is crumbly and the butter is completely incorporated.
Add the egg and pulse a few more times until the mixture just starts clumping together in bits.
To Finish the Dish:
Remove the squash from the oven, remove the foil, and cover with the topping.
Decrease the oven temperature to 350˚F (180˚C) ad return the dish to the oven.
Bake for about 20 minutes, until the top is golden brown, and serve.
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
Place a rack in lower third of oven; preheat to 400°, preferably on convection.
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.
Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes.
Mix in thyme and red pepper flakes and transfer to a large bowl; let cool.
Wipe out and reserve skillet.
Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper.
If using 6 ounces of cheese, incorporate 2 ounces into the kale-squash mixture.
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.)
Spoon kale-and-squash mixture into phyllo and dot top with cheese.
Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
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.
Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes.
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.
This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.
The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.
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
Preheat oven to 375 degrees, preferably on convection.
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.)
Pat the chicken dry and season with salt and pepper.
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.
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.)
Add onion and squash and cook until onion is translucent, 8 minutes.
Add garlic and thyme/oregano and cook until fragrant, 30 seconds.
Add rice and cook, stirring, until opaque, 1 to 2 minutes.
Add wine and cook, stirring, until completely evaporated, 1 to 2 minutes.
Add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to incorporate. Then return the chicken to the pot, “skin side up.”
Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes.
I made this full-flavored Moroccan dish when we were dreaming of a family trip to Morocco. (Currently still a dream trip!) It was amazing to be able to create a tagine-like dish using a slow cooker. My husband actually often asks me if I “need” a tagine. 🙂
This recipe was adapted from The New York Times, contributed by Sarah DiGregorio. I increased the amount of garlic and served the chicken over Israeli couscous with sautéed kale on the side. The chicken was falling-off-of-the-bone tender. Wonderful!
Yield: Serves 6 to 8
Time: 4 1/2 to 6 1/2 hours
1medium (2 to 2 1/2 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 3-inch-by-1-inch wedges
8pitted dates, such as Medjool, halved
Kosher salt and freshly ground black pepper
1(3-inch) cinnamon stick
2teaspoons sweet paprika
1 ½teaspoons turmeric
1teaspoon ground cumin
½teaspoon hot smoked paprika
½teaspoon ground ginger
¼teaspoon ground cloves
¼teaspoon cayenne pepper
2 T canola oil
3 ½ to 4pounds bone-in, skin-on chicken thighs, trimmed (I used 8 thighs)
1large red onion, finely chopped
¼cup minced ginger (from about a 4-inch piece peeled ginger)
6 to 8large garlic cloves, minced
¼cup lemon juice (from about 1 large lemon), plus more to taste
leaves of 1 small bunch flat-leaf parsley, chopped
4scallions, thinly sliced
cooked couscous or pita for serving, optional (I used Israeli couscous)
plain yogurt, for topping, optional (I used 2% Greek yogurt)
toasted slivered almonds, for topping, optional
Finely chop the onion in a food processor; set aside. Mince the ginger and garlic in a food processor; set aside.
Put the squash wedges and pitted dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper.
In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
Warm the oil in a large skillet over medium-high heat.
Pat the chicken dry and season it generously with salt.
Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes.
Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute.
Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red.
Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it’s more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out.
Remove and discard the cinnamon stick. Add additional lemon juice and salt, to taste, and fold in the chopped parsley and scallions.
Serve with couscous or pita, topped with yogurt and toasted almonds, as desired.
I made this baked pasta dish to serve on Thanksgiving Eve. My Mother-in-Law asked that I post the recipe so that she could make it to serve to vegetarian guests. It was such a compliment! This post is quite belated- oops.
This recipe was adapted from Martha Stewart Living’s Everyday Food. I used manicotti noodles instead of lasagna and modified the proportions. I boiled the squash in the salted pasta water but may roast it instead next time to enhance its flavor. It was cheesy, creamy, and rich comfort food.
Yield: Serves 8 to 10
6 T olive oil, plus more for baking dish
coarse salt and freshly ground black pepper
2 (8 oz each) packages manicotti (there will be leftover noodles)
1 butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
4 large shallots, chopped
3/4 cup milk (I used whole milk)
2 tsp finely chopped fresh sage leaves, plus 16 to 20 whole leaves
1/4 tsp freshly grated nutmeg
2 (15 oz each) containers of whole milk ricotta cheese
Preheat oven to 350 degrees, preferably on convection.
Lightly oil a 9×13-inch baking dish. (I used cooking oil spray.)
In a large pot of boiling, generously salted water, cook pasta until al dente. Using tongs, transfer pasta to a rimmed baking sheet.
Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl. (Alternatively, the squash can be roasted at 425 degrees, preferably on convection roast, until lightly browned and tender, about 25 to 35 minutes.)
In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes.
Transfer sautéed shallots to the bowl with the squash and add 4 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
Fill a gallon ziplock bag with the squash mixture. Cut an opening in one bottom corner of the bag, large enough to fit the opening of the manicotti noodles.
Pipe the squash mixture into the manicotti noodles, about 1/4 cup each. Place each filled noodle into the prepared baking dish. (I had 8 cooked noodles leftover.)
In a bowl, combine ricotta, 1 cup Parmesan, and 1/2 cup milk and season with salt and pepper.
Spread ricotta mixture over cannelloni and top with remaining 1/2 cup of grated Parmesan.
Bake until warmed through, about 25 minutes.
Broil until top is browned, 2 to 3 minutes.
Meanwhile, in a small skillet, heat 2 tablespoons oil over medium to medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels.