Lacinato Kale Salad with Roasted Squash

Why in the world would I be making a butternut squash salad when my garden and crisper drawer are overflowing with zucchini and yellow squash??  Because, I was cleaning up for company and still had two butternut squashes sitting in the kitchen that I hadn't gotten around to using last fall.  They were still in surprisingly good shape, so the choice was to either toss them onto the compost pile or be responsible and eat them.  So, I pulled out my butternut squash file and found this recipe.  I do think it would have been better with fresh squash and a different variety of kale, but I was pleased that the squash ended up in my stomach vs. the compost pile.

Also, this is another one of those massaged kale salads that totally intrigues me, so I was glad for a chance to try it out.

Source:  Martha Stewart Living magazine, January 2012

1 lb. peeled and seeded butternut squash, cut into 1/2" cubes (about 4 c.)

3 T. extra-virgin olive oil

Sea salt

freshly ground black pepper

4 large shallots, thinly sliced (1 1/2 c.)

1/4 c. lemon juice

3 T. flaxseed oil*

1 1/2 bunches Lacinato kale, washed and patted dry

4 oz. aged goat cheese, shaved or crumbled

1/3 c. toasted hazelnuts (1 1/2 oz), roughly chopped

Preheat oven to 350 degrees.  Place squash on a parchment-lined baking sheet.  Drizzle with 1 1/2 T. olive oil, and sprinkle with a pinch of sea salt and pepper, toss well.  Roast until golden brown, tossing halfway through, about 45 min.

Meanwhile, place shallots on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 T. olive oil, and sprinkle with a pinch of salt and pepper.  Roast until brown, tossing halfway through, about 30 min.

In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 t. salt, and a  pinch of pepper.  Cut 2" off bottom of kale and slice leaves crosswise into 3/4" ribbons (you should have 12 c. loosely packed kale); add to salad bowl.  Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes.  

Add squash, shallots, cheese and nuts to kale.  Toss well to combine.

*I substituted olive oil.

Serves 8

Butternut Squash and Sage Pizza

I had this pizza at Julia and Alan's house for dinner this evening - yumm!!

Source:  Epicurean Mom

1 pizza dough (pre-made or store bought)

1 small onion, peeled and sliced

13 fresh sage leaves, chopped plus a few whole leaves for a garnish

1/2 small butternut squash, peeled and diced into 1" squares

1 t. fresh garlic, minced

3 1/2 T. olive oil, plus more for drizzling

1/2 c. mozzarella cheese

1/2 c. Monterey Jack cheese

sea salt and pepper to taste

Preheat oven to 375 degrees.  Lay diced butternut squash onto a baking sheet, drizzle with olive oil.  Toss to coat.  Bake for 10-15 min., or until just tender.  Let cool slightly.

Heat 1 1/2 T. olive oil in a medium skillet over medium heat.  Add the onions and cook, stirring frequently, until browning and caramelized, about 10-15 min.  Set aside.

On a lightly floured piece of parchment paper, pat out dough to form a 10" circle.  Make sure the sides are slightly thicker to form a crust.  Set aside until ready to assemble.

Heat 1 T. olive oil in a small skillet over medium-low heat, add chopped sage leaves.  Stirring constantly, cook until fragrant and starting to crisp, about 3 min.  Immediately take off heat and add 1 t. minced garlic, stir until well combined.

Preheat oven to 500 degrees.  If using a pizza stone, preheat the stone in the oven for about 20-25 min.

Pour sage mixture into a small cup, add 1 T. olive oil and spread over the pizza dough with a basting brush.  Generously sprinkle dough with salt and pepper.  Add the caramelized onions, mozzarella and Monterey Jack cheese.  Evenly spread the butternut squash on top of the cheese and sprinkle with a few whole sage leaves.

Bake for 7-10 min., or until a golden brown.  Let cool for 5 min. before serving.

Roasted Butternut Squash Soup

Yum!

adapted from www.cookingafterfive.com

1 T. extra-virgin olive oil

1 small onion, diced

2 garlic cloves, roughly chopped

1 1/2 c. butternut squash puree*

2 medium or large Yukon Gold potatoes, peeled and diced into 1" cubes

3-4 c. chicken stock

sea salt

freshly ground pepper

4 fresh sage leaves

a generous pinch of cayenne pepper

In 4-qt. stockpot, warm olive oil over medium-low heat. Add the onions and stir to coat, cooking for 3-4 minutes until beginning to soften. Add the garlic and cook until fragrant, about 1 minute. Add the squash puree, potatoes, and enough chicken stock to cover the potatoes. (The more stock you use to cover the potatoes, the thinner your soup will be. Use just enough liquid to boil the potatoes; if needed, you can add more stock to thin the soup later.) Add the sage, cayenne, salt and pepper.

Bring to a boil, then simmer for 20 minutes or until potatoes are fork-tender. Puree soup in blender until smooth, then return to pot. Test for seasonings.

Serve with sage breadcrumbs (see recipe below)

Sage Croutons

2 c. French baget, torn into 1/2-1" pieces

1 T. finely chopped fresh sage

ground sage

Extra-virgin olive oil

sea salt and pepper

Toss bread cubes in olive oil. Sprinkle with fresh sage, ground sage, salt and pepper. Bake at 275 degrees until browned, approximately 20 minutes.

*Note - to roast squash, cut it open lengthwise and scoop out the seeds.  Rub oil over the flesh, then sprinkle with salt & pepper.  Roast cut side down in a 400 degree oven until tender (approximately 40 min.).

Update - 3/24/12

My nephew was here for lunch today, so I pulled some of this delicious soup of of the freezer.  I'm pretty selective about who I cook for these days; I'm not willing to waste the hard work and precious ingredients on just anybody.  However, I'm more than happy to expose my nephew to the pleasures of good food since he's a fellow foodie; in fact, I've been trying to make that a priority.  When I told him what we were having, he threw a hunger fit:  "I'm sick of soup!  Eeuw - that doesn't look good.  I DON'T like butternut squash soup!! "  I reminded him that he's never even tasted butternut squash soup before, and that he rarely dislikes what I prepare for him.  Lo and behold, he not only loved it, but he was concerned that I had gotten a bigger portion than he did.

:)

Butternut Squash Risotto

The Slow Food folks would be proud of me for taking the time to make this dish!

While it seems crazy to spend so much time peeling and chopping, then stirring the risotto as I wait for the liquid to absorb, somehow I think it pays homage the lovely butternut squash which in essence is honoring the Lord for His amazing provision.

This recipe is pretty detailed, but it does help to ensure good results.

Source:  Cook's Illustrated magazine, October 2005

2 T. olive oil

1 medium butternut squash (about 2 lbs.), peeled, seeded (fibers and seeds reserved), and cut into 1/2" cubes (about 3 1/2 c.)

3/4 t. salt

3/4 t. ground black pepper

4 c. low-sodium chicken broth

1 c. water

4 T. unsalted butter

2 small onions, chopped very fine (about 1 1/2 c.)

2 medium garlic cloves, minced (2 t.)

2 c. Arborio rice

1 1/2 c. dry white wine (I substituted 3/4 c. water + 3 T. lemon juice)

1 1/2 oz. finely grated Parmesan cheese (about 3/4 c.)

2 T. minced fresh sage leaves

1/4 t. grated nutmeg

Heat oil in 12" nonstick skillet over medium-high heat until shimmering but not smoking.  Add squash in even layer and cook without stirring until golden brown, 4-5 minutes; stir in 1/4 t. salt and 1/4 t. pepper.  Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer.  Transfer squash to bowl and set aside.

Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash.  Cook, stirring frequently to break up fibers, until lightly browned, about 4 min.  Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce  heat to medium-low to maintain bare simmer.

Melt 3 T. butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 t. salt and remaining 1/2 t. pepper.  Cook, stirring occasionally, until onions are softened, 4-5 min.  Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 min.  Add wine and cook, stirring frequently, until fully absorbed, 4-5 min.

Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible.  Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.

When wine is fully absorbed, add 3 c. hot broth and half of reserved squash to rice.  Simmer, stirring every 3-4 min., until liquid is absorbed and bottom of pan is almost dry, about 12 min.

Stir in about 1/2 c. hot broth and cook, stirring constantly, until absorbed, about 3 min; repeat with additional broth 2 or 3 more times, until rice is al dente.  Off heat, stir in remaining 1 T. butter, Parmesan, sage, and nutmeg; gently fold in remaining cooked squash.  If desired, add up to 1/4 c. additional hot broth to loosen texture of risotto.  Serve immediately.

Makes 4 main course or 6 first course servings

Variation:
Butternut Squash Risotto with Spinach and Toasted Pine Nuts

Toast 1/4 c. pine nuts in small, dry skillet over medium heat until golden and fragrant, about 5 min; set aside.

Follow recipe for Butternut Squash Risotto; in step 2, after transferring sauteed squash seeds and fibers to saucepan, add 1 t. olive oil to empty skillet and swirl to coat.  Add 4 oz. baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 min.  Uncover and cook, stirring constantly, until fully wilted, about 30 seconds.  Transfer spinach to mesh strainer; set aside.  Proceed with recipe as directed.

Drain excess liquid from spinach and stir into risotto along with remaining squash in step 6.  Top individual servings of risotto with toasted pine nuts.

Roasted Winter Squash Seeds

Pumpkins aren't the only squash that yield tasty seeds for roasting - be sure to try butternut or acorn squash as well!

Source:  allrecipes.com

1 c. winter squash seeds

1 T. olive oil

1/2 t. salt, or to taste

Preheat oven to 275 degrees.  Line a baking sheet with parchment paper or aluminum foil, or use a non-stick baking sheet.

After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash.  pat dry, and place in a small bowl.  Stir olive oil and salt into the seeds until evenly coated.  Spread out in an even layer on the prepared baking sheet.

Bake for 15 minutes, or until seeds start to pop.  (Pumpkin seeds may take a bit longer.)  Remove from oven and cool on the baking sheet before serving.