Acorn Squash Saltimbocca with Browned Butter Sauce

I almost exclusively roast the acorn squash that I receive in my CSA box. It’s a gold-standard crowd-pleaser. 🙂

After making and absolutely loving both a classic and a summer version of chicken saltimbocca, I was excited to try this unique acorn squash version. Unlike the chicken versions, the squash is roasted instead of fried. After roasting, the skin was tender and completely edible. The browned butter sauce made it amazing- especially because it incorporated sherry vinegar.

This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I reduced the amount of browned butter (and there was plenty!). I served it with roasted CSA beets, kohlrabi and potatoes along with a green salad. It was a sweet and buttery CSA feast.

I served it as a main dish but it could also be served as a seasonal side.

Yield: Serves 2 to 4 as a main dish

Zucchini Salad with Pecorino, Basil, & Almonds

This raw zucchini salad was lovely. I loved the contrasting texture from the crunchy almond topping. The dressing was also wonderfully bright and flavorful.

This recipe was adapted from The New York Times, contributed by Alexa Weibel. I used a mini food processor to quickly prepare the dressing. We ate this as a side with grilled chicken but it would also be perfect to serve as a light lunch.

Yield: 4 to 6 servings

  • 3 T extra-virgin olive oil
  • 1 small to medium shallot
  • 2 T capers, chopped, plus 2 teaspoons caper brine
  • zest of one lemon (about 1 tsp)
  • 1 T freshly squeezed lemon juice
  • 1 garlic clove
  • Kosher salt and freshly ground black pepper
  • 3 medium zucchini or summer squash (6 to 7 ounces each), or a combination
  • 1/3 cup shaved Pecorino-Romano cheese
  • 1/4 cup torn fresh basil, plus more for garnish, if desired
  • 1/4 cup chopped flat-leaf parsley, plus more for garnish, if desired
  • 1/3 cup roasted salted almonds, chopped
  1. In the bowl of a mini food processor, mince the shallot and garlic.
  2. Add the oil, capers, caper brine, lemon zest, and lemon juice. Pulse to combine.
  3. Season with salt and pepper, pulse again. Set aside. (Alternatively, the dressing can be made in a small bowl.)
  4. Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
  5. Just before serving, season the zucchini with salt and pepper and toss to coat.
  6. Stir in the cheese, herbs and dressing and season to taste with salt and pepper.
  7. Sprinkle with the almonds. Garnish with additional herbs, if desired. Serve immediately.

Kabocha Squash, Sausage, & Cornbread Gratin

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
  • Kosher salt
  • 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
  1. Bake cornbread. (I used Trader Joe’s Cornbread Mix.) Set aside to cool.
  2. Position a rack in center of oven; preheat to 400°, preferably on convection.
  3. 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.
  4. Smash the garlic cloves with the side of the knife and remove peel.
  5. 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.
  6. 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).
  7. Peel 2 shallots and thinly slice crosswise.
  8. Use the tip of your knife to prick the sausages all over in several places.
  9. Crumble cornbread into coarse crumbs (you should have about 2 cups).
  10. 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.
  11. 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.
  12. 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.
  13. Transfer to kale to the bowl with squash, then fold to incorporate.
  14. 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).
  15. 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.)
  16. Cut sausages crosswise into 2″ pieces and nestle into top of squash mixture, spacing evenly.
  17. 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.
  18. 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.
  19. Let cool 5–10 minutes before serving.

Summer Squash Gratin

I had to make this lovely summer gratin as soon as I saw a photo of it. So pretty and colorful! 🙂 It is a wonderful celebration of the bounty of summer squash.

We ate it as a vegetarian main dish with a crusty sourdough baguette. It would also be a fabulous side dish. This recipe was adapted from Food and Wine, contributed by Laura Rege. I used sweet cipollini onions from my CSA box in addition to the leeks.

After adding an additional sautéed CSA cipollini onion, I also made a mini-gratin with my leftover filling. 🙂 Great.

Yield: Serves 4 to 6 as a main dish (plus an additional mini-gratin, above, optional)
  • 5 T extra-virgin olive oil, divided
  • 2 small leeks, white and tender green parts thinly sliced into rounds
  • 2 cipollini onions, halved and cut into slices (plus 1 additional onion if making a mini-gratin)
  • 1/4 cup dry white wine (plus 1 additional T if making a mini-gratin)
  • 3 medium zucchini, cut lengthwise into 1/8-inch-thick slices, preferably 
on a mandoline
  • 3 medium yellow summer squash, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline
  • coarse salt
  • freshly ground black pepper
  • 1 cup finely shredded Gruyère (about 2 ounces)
  • 1 plum tomato, very thinly sliced crosswise
  • flaky sea salt, for finishing
  • crusty bread such as a sourdough baguette, for serving

  1. Preheat the oven to 425°, preferably on convection.
  2. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks, and onions, if using, and cook, stirring occasionally, until softened, about 3 minutes.
  3. Add the wine and cook until evaporated, about 2 minutes.
  4. Spread in a 9-inch round baking dish.
  5. Using a mandolin, slice the squash lengthwise into 1/8-inch slices.
  6. Meanwhile, on 4 large baking sheets, spread the zucchini 
and yellow squash and brush with the remaining 4 tablespoons of oil; season with salt and pepper.
  7. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes or up to 1 hour.
  8. Tightly roll 1 piece of zucchini and set it on the leeks in the center of the dish.
  9. Working 
outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish.
  10. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash.
  11. Scrape any cheese off of the baking sheets and sprinkle on top.
  12. Place on a parchment paper-lined baking sheet, and bake for 30 to 35 minutes, 
until the zucchini and squash are tender and browned 
in spots. (I cooked mine for 33 minutes, and 27 minutes for the mini)
  13. Remove from oven. While hot, sprinkle with sea salt.
  14. Let cool slightly, then 
serve with crusty bread.

I’m sharing my summer gratin at Angie’s Fiesta Friday #180, co-hosted by Tracey @My Baja Kitchen and Jhuls @The Not So Creative Cook. Enjoy!

Note: If making the additional mini-gratin, saute the additional onion, adding 1 T wine cooking as directed above. Place in the bottom of a mini-pie dish and layer remaining squash and cheese. Cook as directed.

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Butternut Squash Bread Soup (Panade de Butternut)

This dish could have fed an army. It was GIGANTIC.  I would describe it as French onion soup meets oozy casserole. Full-flavored, cheese-covered comfort food. The thinly sliced butternut squash and fresh herbs layered into the bread, caramelized onions, and cheese added a little bit of excitement as well as color and nutrition. 😉

This recipe was adapted from My Paris Kitchen by David Lebovitz. Lebovitz stated that this is one of those dishes that improves as it sits… thank goodness! We had lots of leftovers. 🙂 I added additional homemade stock to the leftovers, before reheating, just to make it a little bit soupier.

Yield: Serves 8 to 10

  • 3 T unsalted butter
  • 3 T olive oil
  • 4 large yellow onions, peeled and sliced
  • 8 cloves garlic, peeled (4 thinly sliced & 4 whole)
  • 2 T mixed fresh thyme and sage
  • 2-pound (900 g) loaf firm-textured sourdough bread, sliced
  • 1/2 cup white wine
  • 2 quarts (2 l) warm chicken or turkey stock, plus additional stock for serving, as desired
  • 2-pound butternut squash or other winter squash such as Kabocha, peeled, seeded and sliced into 1/8-inch slices
  • coarse salt and freshly ground black pepper
  • 2 cups grated Comte, Gruyere, Jarlsberg, or Fontina cheese
  • 1/2 cup (1 1/2 oz /45 g) freshly grated Parmesan cheese (I used Parmigiano-Reggiano)

  1. Melt the butter with the olive oil in a Dutch oven over medium heat. (I used an enameled cast iron Dutch oven.)
  2. Add the onions, 4 cloves of sliced garlic, and 1 teaspoon of the herbs. Cook for about 35 minutes, stirring occasionally, until the onions are completely wilted and beginning to brown on the bottom and edges.
  3. While the onions are cooking, preheat the oven to 375 degrees F (190 degrees C).
  4. Put the slices of bread on baking sheets in a single layer and toast in the oven, turning the slices over midway, until both sides are dry, 10 to 12 minutes. Remove from the oven.
  5. When cool enough to handle, rub both sides of the bread with the whole garlic cloves.
  6. Slice the peeled and seeded squash into 1/8-inch slices. (I used a mandoline.)
  7. When the onions are done, pour in the wine, scraping the bottom of the pan to loosen up any of the flavorful brown bits. Cook for a minute or two, until the wine is absorbed.
  8. Add 2 cups of the stock to the onions and cook until the stock is mostly absorbed 10 to 15 minutes, and then add the rest of the stock and heat until the stock is hot. Remove from heat.
  9. To assemble the Panade, cover the bottom of a 3 to 4 quart (3-4 l), 3+inch (8 cm) deep, baking dish with a layer of bread, breaking any pieces so they fit in a single layer, but keeping them as large as possible.
  10. Ladle about half of the onions and some of the stock over the bread, and then cover with half of the squash slices. Season lightly with salt, pepper, and half of the remaining herbs.
  11. Sprinkle with 1/2 cup (40 g) of the Comte.
  12. Add a second layer of bread and ladle the rest of the onions and more stock over the bread. Cover with remaining squash slices. Season the squash with salt, pepper, and the remaining herbs.
  13. Sprinkle another 1/2 cup (40 g) of Comte over the squash layer.
  14. Cover the squash with a final layer of bread and then ladle the rest of the stock over the bread.
  15. Press down on the ingredients to encourage them to meld together.
  16. Top with remaining 1 cup (90 g) Comte, and the Parmesan.
  17. Cover the baking dish with aluminum foil and tighten it around the edges. Don’t press it down on the surface or some cheese may stick to the foil during baking.
  18. Set the baking dish on a parchment paper or foil-lined rimmed baking sheet to catch any spills.
  19. Bake for 45 minutes, uncover the Panade, and bake for another 30 minutes, or until it is very well browned and crisp on top.
  20. Let cool for about 15 minutes before serving. Spoon portions into shallow soup bowls, making sure each serving is topped with crusty topping.

I’m bringing my dinner-party ready comfort food to share at Angie’s Fiesta Friday #164 this week, hosted by Jhuls @The Not So Creative Cook. Enjoy!

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Vegetable Shepherd’s Pie

This was casserole was truly a one-dish meal. It is so loaded with vegetables, I didn’t feet the need to serve it with a salad or other green on the side. 🙂 We enjoyed it as our celebratory St. Patrick’s Day dinner this year. The “meaty” combination of lentils and mushrooms in this dish made my meat-loving family members happy. Don’t worry… they had corned beef sandwiches for lunch too.

My riced-potato topped casserole was filled with lentils, mushrooms, fresh herbs, as well as roasted cauliflower, butternut squash, and carrots. The sauce was flavored with dried porcini mushrooms, wine, onions, and loads of garlic. It was fabulously saucy with layers of rich flavor.

This recipe was adapted from Bon Appetit. Next time, I would prepare the components of the dish a day in advance, as much as possible. The potato topping would ideally be prepared in advance at the very least. This delicious dish was absolutely worth the work and the wait! Great.

Yield: Serves 8 to 10

For the Topping:

  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • ½ cup (1 stick) unsalted butter, cut into ½” cubes
  • about 3/4 to 1 cup milk (I used 1 percent)
  • coarse salt

For the Filling:

  • ¾ cup brown or French green lentils
  • 1 teaspoon coarse salt, plus more for seasoning
  • 17 garlic cloves, divided
  • 5 tablespoons olive oil, divided
  • 1 ounce dried porcini mushrooms
  • 2 large yellow onions, coarsely chopped (about 3-4 cups)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable or chicken stock (I incorporated 4 cups homemade Turkey Stock)
  • 3 tablespoons cornstarch
  • 2 teaspoons light soy sauce or 2 tablespoons white miso
  • freshly ground black pepper
  • 12 cups ½-inch pieces peeled fall/winter vegetables (such as squash, turnips, carrots, and parsnips) (I used 1 medium butternut squash, 1 head of cauliflower, & 2 carrots)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4-inch sprigs rosemary
  • 10 oz (about 2 cups) bite-size pieces mixed fresh mushrooms (I used sliced cremini & white button mushrooms)
  • ¼ cup chopped mixed fresh herbs (such as parsley, thyme, chives, and sage)

To Make the Topping:

  1. Preheat oven to 450°, preferably on convection.
  2. Bake potatoes on a foil or parchment-lined baking sheet until tender, about 40 minutes for the gold potatoes and 1 hour for the russet potatoes.
  3. Let cool slightly, then peel.
  4. Press potatoes through a ricer, food mill, or colander into a large bowl.
  5. Add butter; stir until well blended.
  6. Stir in milk until desired consistency is achieved.
  7. Season to taste with salt. Set aside.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

To Prepare the Lentils:

  1. Combine lentils, 1 garlic clove, 1 tsp salt, and 4 cups water in a medium saucepan.
  2. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–25 minutes.
  3. Drain lentils and discard garlic. Set aside.

To Make the Sauce:

  1. Soak dried porcini in 3 cups hot water; set aside.
  2. Heat 3 T olive oil in a large heavy pot over medium heat. (I used an enameled cast iron Dutch oven.)
  3. Add onions and cook, stirring occasionally, until soft, about 10 minutes.
  4. Add 10 cloves of chopped garlic and cook for 1 minute.
  5. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.
  6. Add bay leaves and wine; stir, scraping up any browned bits.
  7. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
  8. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.
  9. Stir in broth and cook, stirring occasionally, until reduced by half, about 40 to 45 minutes.
  10. Strain mixture into a large bowl with a spout. Discard the solids.
  11. Wipe Dutch oven clean and returned strained sauce to pot; bring to a boil. (I had 5 cups of strained sauce.)
  12. Stir cornstarch and 3 T water in a small bowl to dissolve.
  13. Add cornstarch mixture to hot sauce; simmer until thickened, about 5 minutes.
  14. Whisk in soy sauce/miso.
  15. Season sauce to taste with salt and pepper. Set aside.

To Make the Vegetable Filling:

  1. Preheat oven to 425°, preferably on convection roast.
  2. Toss vegetables and pearl onions with remaining 2 T oil, 6 garlic cloves, and rosemary sprigs in a large bowl or on 2 parchment paper-lined rimmed baking sheets; season with salt and pepper.
  3. Divide evenly between the 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes.
  4. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.
  5. Discard rosemary.

DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

To Finish the Dish:

  1. Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet.
  2. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.
  3. Pour sauce over vegetables.
  4. Spoon potato mixture evenly over. Swirl decoratively.
  5. Bake at 425°, preferably on convection, until browned and bubbly, about 30 minutes, rotating the pan halfway through the cooking process.
  6. Let stand for 15 minutes before serving.

I’m sharing my St. Patrick’s Day feast at Angie’s Fiesta Friday #163 this week. Enjoy!!

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Squash & Pork Stir-Fry

I’m sure you’ve rushed around the grocery store thinking you’ve purchased the necessary ingredients to throw together a “quick” weeknight meal. Right? I thought that was the case for me… When  I started to prepare this dish, I realized that I had ground pork instead of pork sausage and butternut instead of kabocha squash. I’m blaming holiday stress and distraction. (Well, truth be told, the squash was a conscious substitution- no fabulous kabocha to be found.) :/

This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I doubled the recipe, used ground pork instead of pork sausage (oops!), seasoned accordingly, butternut instead of kabocha squash, and cashews instead of peanuts. I also omitted the sugar. I roasted the squash instead of steaming and sautéing it. We let the dish stand alone, but it would also be wonderful accompanied by rice. Delicious!

Yield: 4 Servings

  • 1 medium butternut or kabocha squash, cut into 1-inch pieces, approximately 4 cups
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound (80 percent lean) ground pork
  • 1 tsp coarse salt, plus more for squash
  • 1/2 tsp freshly ground black pepper, plus more for squash
  • dash or two of red pepper flakes, to taste
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 6 garlic cloves, sliced
  • 1 large shallot, chopped
  • 2 serrano chiles, seeded and sliced
  • 1 T finely grated peeled ginger root
  • 1/4 cup fresh lime juice (from 1 large lime)
  • 4 tsp fish sauce
  • 4 scallions, thinly sliced
  • salted, roasted peanuts or cashews and chopped cilantro, for serving, as desired
  1. Pre-heat oven to 425 degrees, preferably on convection roast.
  2. Toss squash with 1 T olive oil and season liberally with salt and pepper. Place squash on a parchment paper-lined rimmed baking sheet and roast in the oven until tender, about 25 minutes. Let cool slightly.
  3. Meanwhile, heat remaining 1 tablespoon of oil in a large skillet. Add pork, 1 teaspoon salt, 1/2 teaspoon ground pepper, red pepper flakes, oregano, thyme, and paprika; cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes.
  4. Add garlic, shallot, chiles, and ginger and cook, stirring often, just until softened, about 2 minutes.
  5. Add roasted squash, lime juice, fish sauce, and scallions; toss to combine.
  6. Serve stir-fry topped with nuts and cilantro, as desired.

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