Melissa and I are back at it! This time it is with a super delicious, and seasonally appropriate, roasted vegetable pot pie that is super comforting and filling. I think even meat eaters will love it - seriously! If you think about it, there isn't that much chicken in a regular pot pie, and it is in tiny cubes that sort of blend in with everything else. So who's gonna miss it? Not me! Especially not when you top it with a killer rosemary and black pepper crust. I'm not kidding, you guys, this crust is awesome. I want to use it for all kinds of savory tart type things. This recipe is labor intensive, so give yourself time. Or make it with a buddy!
So, first step - make the dough for the crust. This involves flour, butter, buttermilk, egg yolks, and (most importantly) rosemary and black pepper. Crack that black pepper yourself, you want the flavor and the unevenly sized bits. The crust is what makes this dish special, so don't skip it!
Next, cut up those veggies! So, so many veggies. We made a lot of editorial choices with this recipe - eliminate pumpkin (who needs it when there is also butternut squash?), boost the brussels, etc... Afterwards we realized (per Melissa's husband) that replacing the carrots with parsnips would have added a nice pepperiness to balance the sweetness of the squash. Good idea, Dave!
I had a plan to make spinach and butternut squash lasagna roll-ups last week. But then I decided to add chicken so that Jasper would be more likely to eat it (note that this plan failed, ha). And then I thought it would be good to make my own spinach whole wheat noodles, which turned out to be too fragile to roll up, especially with the heavy chicken added. So it turned into a regular layered lasagna instead, and I'm not even sad. The colors were so pretty, and it was gooey and cheesy and filling.
So here's where I made a mistake - I thought I would be clever and puree the spinach in the food processor instead of the blender before adding in my flour in order to reduce the number of dirty containers. Except that the food processor didn't really puree the spinach very well. I even had a moment where I stopped and thought I should transfer it to the blender and decided against it, *sigh*. All those little flakes of spinach made the dough very fragile and difficult to work with, but I stuck it out.
The noodles turned out fine (and they certainly tasted good) when cooked, but they were still too fragile to roll (and not very pretty).
So I just layered them instead and all was well. Now, remember earlier this week when I talked about having leftover butternut squash? Well, this is where it went. I pureed the roasted squash and shallots together to make a sauce. A little of that went on the bottom of the pan, then a layer of noodles.
This is a perfect winter weeknight meal. Buy some pizza dough from the store, throw on some delicious winter veggies, finish with smokey bacon and mozzarella. Done. Awesome.
Remember how I only needed a little bit of squash for last week's Carbonara? Well, this is what I did with the rest of it - cubed it up and roasted it with shallots, thyme, olive oil, salt, pepper, and nutmeg. I only used about half of this squash for the pizza - the rest of it? Stay tuned.
Ugh, blurry picture. Sorry. Anyway, top some rolled out dough with slices of smoked mozzarella, the roasted squash, some kale rubbed with olive oil, and some halfway cooked bacon. I bought some fresh dough from Whole Foods because I really didn't feel like making my own, but I wish they sold wheat dough. That would make things easy AND healthy. Also, I really should have split this into 2 pizzas. It was almost too big for my stone and I ended up with a lot of crust.
In the super hot oven, the bacon finishes cooking, the kale becomes crispy, and the cheese gets all melty and golden. Yum. The smoked mozzarella is really key here, it goes so well with the bacon and the kale - so don't skip it!
By now, you guys should have figured out that I love butternut squash and pasta together. I could practically rename my blog "The Butternut Squash Blog". So when I saw someone grate butternut squash so that it dissolves into their velvety carbonara sauce, you know I was all over that. Especially because I had a nasty cold and wanted comfort and didn't care that the pasta wasn't whole wheat.
The original recipe used buccatini, which I love, but I couldn't find any at the store. I did see these gorgeous long fusilli noodles though. I have to say, after having cooked with them twice, I wouldn't actually recommend these. It takes longer to cook than advertised and the inside is still crunchy (not al dente - crunchy), while the outside has gotten soft so that it breaks apart and doesn't stay long and beautiful. Sigh.
Anyway, grate up that squash (just a little chunk, not even a whole one) and toss it into a pan with a little rendered bacon fat, butter, and garlic.
So I got this combination of ingredients into my head and couldn't stop thinking about all the ways I could use them. Pasta, pizza, tarts - the list goes on. I decided to caramelize a big batch of onions, roast a big squash, and use them all week in a few different dishes.
First off, I peeled and cut up a large (4 lb) butternut squash and laid the cubes out on a baking sheet. I drizzled them with olive oil and seasoned with salt, pepper, and a little nutmeg. Then I roasted them at 400 degrees for 20-25 minutes. I used some right away, and stored the rest in an airtight container in the fridge.
For the onions, I bought one of those bags that has about 5 onions in it, sliced them all, and threw them in a large pan with olive oil. After they turned translucent and soft, I turned the heat down from med-hi to med-lo and let them caramelize. This will take anywhere from 20 minutes to 45 minutes. About halfway through, I added a few sprigs of thyme. Once they were really brown, I added a splash of sherry to de-glaze the pan and removed the thyme stems. Again, I used some right away, and stored the rest in an airtight container in the fridge.
Oh my gosh, you guys. This might be my favorite butternut squash pasta since the life-saving mac and cheese.
Sheets of homemade pasta filled with roasted butternut squash, apple, onion, sausage, and three cheeses; topped with a creamy sage bechamel. It's totally swoon worthy.
The filling is a little complicated, but totally worth it. While your butternut squash is roasting in the oven, mix up and brown your sausage mixture. Did I mention that you are creating your own sausage, so you can adjust the spices to your liking? And you can be sure that there are no weird preservatives or sugar? Awesome. Anyway, next you saute some onions, garlic, and apple. Plus a little white wine - aww, yeah.
Oh my gosh this filling. It's insane. You may want to make extra to use in other ways. I'll talk about that later.
Well, Folks - it's been a great year! I look forward to keep sharing delicious and (sometimes) healthy recipes with you in the years to come. Until then - here are my most pinned recipes of 2013!
#1 - This healthy version of Shepard's Pie with Sweet Potato and Turkey. I find this funny because the photos from this post are so bad!
#2 - Homemade Meat Ravioli - yum!
#3 - Homemade Spinach Ravioli. The raviolis are popular!
I'm not really sure how to do food styling for mac and cheese - as you can tell from this photo. Oh - a chunk or orange stuff, yum. Well don't let my bad photography fool you - this mac and cheese is the bomb. It's the ultimate comfort food, and I should know.
You see, I lost my cat last month to illness. Other pet owners out there might understand this - he and his (adopted) brother were my first pets as an adult. That is a whole different situation from childhood pets, or even pets you get later as a family. I literally think of my boys as my children, so this was extremely difficult for me. It was also very sudden. Animals, as you may know, hide their sickness so that they won't be perceived as weak. Which means that by the time they start acting sick, it is often too late. In our case, we took him in the same day he was acting weird and found out that night that there was nothing we could do. He was gone the next day.
The grief affected me like the flu - I had fever, chills, and nausea. The only thing I could stand to eat was macaroni and cheese, and after a couple of days of my husband making me the boxed stuff, I finally started cooking again. I made this butternut squash mac and cheese and lived off it for a week. It was definitely very comforting.
It's ooey gooey with both cheddar and Gruyere, with a bit of caramelized onion, pops of salty bacon, and sweet butternut squash - partially mashed so that there is sweetness throughout, but also some chunks here and there. I even splurged and used regular, white pasta so that I could get my favorite shape - gemelli.
The top is sprinkled with more cheese and buttery breadcrumbs. Perfection. This is possibly the most delicious food ever. So whether you are sad or you just like macaroni and cheese, go dive face first into a bowl of this stuff. You won't regret it.
So I actually made this a year ago and didn't manage to post it before it was way past butternut squash season, doh! I figured I would just hold off and post about it the next Fall, which is what I am doing now. The problem is, my photography has improved leaps and bounds since then so these photos look really awful. I am so sorry in advance, but the mac and cheese is really good. I promise.
I saw this recipe on an episode of The Chew, and the idea was that it was orange and black for Halloween. Orange from the squash, black from the kale. Except that kale is green, even when it's wilted... Whatever - it uses Fall produce and it's delicious, so let's pretend it works.
Cook up some bacon (I used pancetta because stuff and things), add some butter, sweat some onions and garlic, wilt some kale - awesome. So here's where the original recipe gets weird (The Chew website is notoriously bad at reviewing their recipes) - it says to have 1 butternut squash, peeled and diced, and to saute the squash in the pan. Then later it says to add in the butternut squash puree. What butternut squash puree? There is no butternut squash puree in the ingredient list. Huh? Also - sauteed squash? Meh. So here's what I did (as you can see in the previous picture) - tossed that cubed squash with olive, salt, pepper, and nutmeg; then roasted it. Yummy. Then I took half the roasted squash and mashed it. Ah-ha! Now there is butternut squash puree, sort of.
I don't know if you've noticed yet, but warm quinoa salads are kind of the go-to for my friend, Melissa, and I (like this one, and this one, and this one). So when we didn't really have a lunch plan a couple of weeks ago, we decided to throw some her CSA veg into, you guessed it, a warm quinoa salad. I would apologize for the repetition, but these salads are healthy and filling and delicious, so I'm not sorry!
This time around, Melissa was drowning in fall squash. So we diced up a butternut and threw it in the oven with a sliced onion.
Meanwhile, we cooked up our pretty tri-color quinoa and tossed in some toasted pine nuts. You could easily sub walnuts or pecans instead.
In went the roasted veg and some arugula, along with some fresh thyme. Again, you could easily sub another type of green (I do love peppery arugula, though) and whatever herbs you have on hand.
Lastly, and certainly not least, we added in some goat cheese. We both seriously love goat cheese. We mixed half of the cheese into the salad to get it melty, and crumbled the rest on top so there would be nice pockets of it.
Butternut Squash Quinoa Salad with Goat Cheese
original recipe, click here for Melissa's post
1 small butternut squash, peeled, seeded, and cut into 1/2 inch cubes
1 small onion, sliced in half-moons
1 tbsp olive oil
salt and black pepper
1 cup dry quinoa
2 cups water
1/3 cup pine nuts, toasted
1 tsp fresh thyme
2 cups baby arugula
4 oz goat cheese, crumbled
Preheat oven to 375 degrees F. Toss the squash and onion in olive oil, season lightly with salt and pepper.
Spread the veggies in a single layer on a rimmed cookie sheet covered in foil. Roast for 25–30 minutes, turning the veggies over halfway through. When the squash is tender, remove from the oven.
Meanwhile, combine the quinoa and water in a medium saucepan. Bring to a boil. Cook, stirring frequently, over medium heat, until the water is absorbed and the curlicues pop out. Season with salt and pepper.
Stir the pine nuts, roasted veggies, thyme, arugula, and half the goat cheese into the quinoa; crumble the rest of the cheese over top. Serve warm.