These ingredients make my mouth water just thinking about them. This is soooo tasty I know you will make it again and again.
- 1/2 cup Arborio rice
- 1 – 32 oz. container of vegetable stock
- 1/2 small butternut squash, peeled, seeded, cut into cubes (about 2 cups)
- 1/4 cup fresh basil, washed and snipped
- 1 tbsp. fresh thyme, washed and snipped
- 2 garlic cloves, peeled
- pinch of salt
- pinch of pepper
- 2 tsp. olive oil
- 1 lb. pork tenderloin
Heat a large skillet over a medium heat . Stir in the broth and add the squash, bringing to the boil. Reduce the heat and cover. Simmer for 15 minutes, stirring occasionally.
Add the Arborio rice and simmer for about 15 minutes. Uncover and boil for a further 15 minutes until tender and most of the liquid is absorbed but still appears to be creamy. Remove from the heat and stir in the basil and thyme.
Make a paste with the garlic cloves and place in a small bowl, add 1 tsp. of oil and mix together. Slice the tenderloin into 1/2 inch thick slices and flatten each one with the palm of your hand. Rub each one with the garlic paste.
In a large skillet, heat the remaining 1 tsp. of oil over medium heat and add the pork, cooking 1-2 minutes each side, until browned.
Serve over the Arborio mixture and sprinkle with a pinch of fresh herbs. Add a salad, warm rolls and you have a feast for the ages. YUM!
Macaroni And Cheese With A Superb Twist
This is one dish you will make and re-make for years to come. It is truly a yummy, comfort food to make. Let’s get started.
- 1 tbsp. olive oil
- 1/2 small butternut squash, peeled, seeded, diced into 1/2 inch pieces
- 4 slices hearty sourdough bread, roughly torn
- 4 tbsp. chilled butter, divided
- 1 cup grated aged white cheddar
- 1 3/4 cup macaroni
- salt and pepper to taste
- 2 tbsp. flour
- 2 cups whole milk (or 1 1/4 whole milk, 3/4 cup whipping cream)
- 1/2 cup Havarti cheese, grated
- 1/2 cup McLarens cheese
- 1 cup Monteray Jack cheese, grated
- 1/2 cup mascarpone cheese
- 1 tsp. dry mustard
- pinch of cayenne
- pinch of freshly grated nutmeg
- 5 oz. cooked lobster meat
Preheat oven to 400 degrees. Generously butter 6 individual baking dishes or a 2 qt. casserole dish and set aside. Lower oven to 350 degrees.
Toss 1 1/2 cups of the diced squash and oil together and spread out in an oven proof dish large enough to hold the cubes in a single layer. Bake for 18-22 minutes until tender but still firm.
Combine the torn bread with 2 tbsp. of diced butter in a processor and spin until coarse crumbs. Place in a bowl, stir in the aged cheddar and set aside.
Cook the macaroni until about halfway tender. Drain and transfer to a bowl. Set aside.
Melt the remaining butter in a large saucepan, add the flour and whisk until well combined. slowly add the milk/cream whisking the whole time until it becomes thickened. Stir in the cheeses, mustard, cayenne and nutmeg. Fold in the macaroni, baked squash and gently heat through.
Spoon into the baking dishes and sprinkle the crumb mixture over and bake for about 20-30 minutes until golden and bubbling in a 350 degree oven.
Serve with a crisp salad and a glass of, perhaps, a Chardonnay. Ummm… better yet a Pinot Gris.
Maple Glazed Butternut SquashWith Pancetta
Sorry for being late……fellows were here cleaning the windows and we were also shopping…but here we go.
- 3 oz. pancetta, chopped
- 2 tbsp. butter
- 2 – 1 1/2 lb. butternut squash. halved lengthwise, peeled, seeded and cut into 1/4 inch pieces
- 1/2 cup water
- 3 tbsp. maple syrup
- pinch of salt
- 1/4 cup unpeeled miniature clementines, cut in 1/2 inch wedges
- 1/2 cup orange juice
In a large skillet, cook the pancetta over a medium heat for about 6-7 minutes until crisp. Transfer to a paper towel, drain and set aside. Reserve any drippings.
Add butter to the pan with the drippings. Add the squash and cook for 5 minutes until it just begins to soften. Carefully, add water, maple syrup and salt. Reduce the heat and simmer for 8 minutes, covered. Stir in the orange juice and clementines.
Increase the temperature to medium-high and cook, uncovered, for 6 minutes, until the squash is tender and the orange juice has reduced a little.
Remove from heat. Transfer to a serving dish and sprinkle the pancetta over the top.
This dish would be totally awesome with pork. And just in time for dinner. Hurray for me!
Roasted Squash And Artichoke Hearts
We are always looking for either new vegetables we haven’t yet tried or new ways to use ones we love. This is the latter one. You should try it.
- 2 1/2 lbs. butternut squash, peeled, seeded and cut into 1/2 inch wedges.
- 2 cans artichoke hearts in water, drained, halved and patted dry
- 3 tbsp. olive oil
- 2 sprigs of fresh thyme
- generous pinch of salt and ground pepper
- 3/4 cup grated Asiago cheese
Preheat oven to 450 degrees. Gently toss all the ingredients in a large bowl.
On 2 parchment lined cookie sheets, spread out the ingredients. Roast for about 45 minutes, making sure to switch the cookie sheets.
When done, they should be tender and golden on the bottom. Scoop all out into a large bowl and sprinkle half the grated cheese over top. Let it melt a little and add the rest. Serve immediately with your favourite meat/fish dish.
There, I told yu it was simple AND delicious. Yummy.
Butternut Squash With Maple Syrup and Fresh Thyme
We both love the different squashes available in stores year round, and this is a delightful way to prepare the butternut squash…..even the kids will eat it.
- 3/4 stick butter
- 1 3 1/2 (approx.) butternut squash, cut lengthwise in half, peeled and seeded
- 1/4 cups chicken broth
- 1/3-1/2 cup maple syrup
- 1 tbsp. minced fresh thyme
- 3-4 tbsp. whipping cream
- 1 pinch salt and pepper
Chop the squash into 1″ pieces. Melt the butter in a frypan over high heat, add the squash and saute for 60 seconds. Add the broth, syrup, thyme, salt and half the pepper.
Cover and reduce the heat,cooking for about 10 minutes until almost tender. Using a slotted spoon, remove the squash to a large bowl. Boil the remaining liquid in the frypan until it thickens – 4-5 minutes. Add the whipping cream and stir to incorporate.
Return the squash to the frypan and cook for another 4-5 minutes, turning so all sides are completely cooked through. Remove from the skillet and serve.
Root Vegetables In A Honey Balsamic Vinegar
We love roasted vegetables this time of year and when fresh, they are unbeatable. This should give them a little more respect. Try it!
- 1 bunch baby carrots, cleaned, peeled and cut lengthwise
- 1 bunch baby beets, cleaned and quartered
- 4 turnips, cleaned, peeled and cut lengthwise (small ones)
- 1 small butternut squash, peeled and cut into 1 inch cubes
- 3 tbsp. balsamic vinegar
- 2 tbsp. honey
- salt and pepper to taste
Preheat oven to 350 degrees. Toss the vegetables with the oil, honey and vinegar to coat well.
On a parchment lined baking sheet, arrange the vegetables in a single layer and roast for about 40-45 minutes, turning once at half the baking time.
Test to see if done and season with a little salt and pepper.
Whatever you choose to serve these with, make sure you have a glass of Pinot Noir close a hand. They pair perfectly well.
Chicken Butternut Soup
Nothing better than homemade soup. This is easy, extremely flavourful and a winner for sure at the table.
Are you ready? Remember to always recite the mantra “Damn I can do this”.
- 4 chicken thighs, skin on, bone in
- 1 medium butternut squash, peeled and cut in 1 inch cubes
- 1/2 medium yellow onion, medium dice
- 2 tbsp. olive oil
- 4 cups low sodium chicken broth
- 1/4 tsp. cumin and coriander
- 2 tbsp. lemon juice
- pinch of salt and pepper
Preheat oven to 425. Line a cookie sheet with parchment paper and add the chicken, butternut squash and onion. Toss with olive oil and bake in the oven for about 30 minutes.
Remove the chicken and let cool. Transfer remaining ingredients to a saucepan, add the broth and simmer on medium heat for about 10 minutes.
Now with a wooden spatula or potato masher, mash some or all of the vegetables until the soup is thick.
Remove the skin, bone and any cartilege from the chicken and break into bite size pieces and add to the saucepan.
Stir in 2 tbsp. lemon juice, pinch of salt and pepper.
Serve in a pretty soup bowl with a slice of toasted baquette (or two).
Roasted Butternut Squash
Not everyone is a lover of squash, but this recipe is a super-duper winner! I absolutely loved this when I had it for the first time and I know you will too.
- 2 1/2 lbs. butternut squash, peeled and cut into 1 inch pieces
- 3/4 cup whipping cream
- 1 tsp. savory
- generous pinch of salt
- pinch of pepper
- 1/3 cup parmigiano-reggiano cheese
- 1/3 cup finely grated asiago cheese
Preheat oven to 400 degrees.
Toss the squash with the cream, savory, salt and pepper in a 2 quart shallow baking dish. Cover and bake for about 30 minutes.
Stir in half the cheese and sprinkle the remainder on top. Roast uncovered until the squash is tender and just beginning to brown. This should take about 20 minutes.
Let stand about 5 minutes to allow the cream to thicken and serve with your favourite fish or chicken dinner. Actually, serving it at anytime with anything is good. This is fabulously delicious.
Butternut Squash Risotto
I love Butternut Squash and I love Risotto so here is one that combines both.
Serves 6 (or leftovers tomorrow if serving serving 4)
- 3 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 1 butternut squash, peeled, seeded and diced
- 3 cups Arborio rice
- 1/2 cup chardonnay wine
- 12 cups chicken stock
- 3/4 cup grated parmesan cheese (fresh is best)
- 4 tbsp mascarpone cheese
- 2 tbsp unsalted butter
Heat olive oil in a large saucepan over medium heat. Add the onion and squash. Cook for about four minutes until the onion becomes translucent. Do not burn. Add rice and stir for about three minutes until it looks transparent.
Stir in the wine then add stock, one-half cup at a time, stirring constantly until each is absorbed. Remove from the stove and add the parmesan, mascarpone and butter, mixing well. This takes 22 minutes. Not less and not more.
Note: When making risotto only use wooden spoons so as not to crush the Arborio rice while cooking
Squash With Nutmeg And Lime
Time for a new veggie dish. I know, but you have to get back to eating GOOD meals and no more over-snacking. Season is almost over.
- 1 – 3 – 3 1/2 lb. butternut squash
- 3 tbsp. good olive oil
- 2 tbsp. butter
- 3 tsp. lime juice and 1 lime cut into wedges
- 1/4 tsp. freshly grated nutmeg
Preheat oven to 400 degrees. Cut the squash in half and place one half each on parchment lined cookie sheets. Rub each half with olive oil .
Roast in the oven for 25 minutes. Remove from the oven and turn over and bake another 25 minutes. Make sure it is soft (tender). Carefully remove from the skin and mash with butter until smooth.
Spoon mixture back into the skin and add a few dollops of butter, a mere sprinkling of salt and pepper and now grate from fresh nutmeg over the tops.
Yummy!
Thanksgiving Squash
It is getting close to this great holiday and here is one vegetable dish you can make the day before and bake the day of. It is a real showy presentation. Read on.
You will need:
- pinch of salt
- 1/4 tsp. pepper
- 5-6 lb. butternut squash
- 6 oz. Oka Cheese (see note below), remove rind and grate
- 1 1/2 – 2 cups whipping cream
- 3 fresh tarragon sprigs, leaves removed
Preheat oven to 350 degrees and remove the top oven rack.
Butter well a 13 x 9 i nch glass baking dish. Stir the salt and pepper together in a small bowl. Now remove the necks of the squash and save for another time. Peel the squash and with a mandolin, thinly slice the squash. By overlapping the slices, arrange the first layer. Sprinkle a pinch of the salt and pepper over the layer and add one half of the cheese.
Add the second layer of squash, repeating the cheese layer, salt and pepper over the top.
In a small saucepan heat the cream and tarragon to a simmer stage. Strain to remove the tarragon and pour the cream all over the surface of the squash. Now this may sound a little strange, but cover with buttered tin foil that has a few holes poked in it to allow for steam to escape. Bake for about 45-50 minutes until tender. Remove the foil and let stand for 10-15 minutes. With a cookie cutter, cut out rounds or squares and transfer to plates. Use two for each serving.
Note: Oka cheese is aged to attain optimum ripeness and has been compared to an exquisite cheese in France called Port-Salut.
With any turkey or ham dinner this will be a highlight. Next time in the kitchen, pat yourself on the back and say “damn I did this”. You deserve it.
Twice Baked Squash
This is so tasty, so give it a try. Not hard or difficult.'(just like the potatoes)
Serves 4
- 2 butternut squash (about 5 1/2 lbs in total)
- Pinch of salt and pepper
- 9 tbsp. sour cream
- 1 tsp. paprika
- 3-4 tbsp. panko crumbs, lightly toasted
- Butter
Preparation:
Preheat oven to 450 degrees.
Cut the squash in half lengthwise. Remove all seeds and fibers. Sprinkle surface with salt and pepper. Fill a roasting pan with 1/4 inch of water. Place squash in the pan, cover with foil and bake for about forty minutes. Remove from oven and let cool enough for you to handle. Now reduce oven to 425 degrees.
With a large spoon, carefully scoop out the flesh of the squash and put in a bowl making sure to leave one-quarter of an inch so they retain their shape. Add all the ingredients except the crumbs and mix well until smooth. Fill the empty shells with the mixture, sprinkle with toasted panko crumbs and a few tsps. of butter dotting the top. Return to oven and bake for another 25 minutes.
You won’t believe how tasty this is! In a word-yummy.