Butternut Squash and Chickpea Curry

I needed something that would be quick and easy, include ingredients that I had on hand, and would make enough for a couple of dinners...Jamie Oliver to the rescue!  This recipe popped up on my Twitter feed and it completely fit the bill.  My only complaint is that it isn't hot enough for me, but my kids enjoyed it (and I just added more chili to mine!)  For someone who doesn't love leftovers; I ate this all week and enjoyed it more and more as the flavours deepened!!

BUTTERNUT SQUASH & CHICKPEA CURRY
Ingredients:

1 butternut squash, peeled, seeded and diced into 1" chunks

1 tbsp freshly grated ginger

1 large onion, diced

4 cloves of garlic, minced

1 fresh red Thai chili sliced

1 bunch of fresh cilantro, leaves removed and stems finely diced

1 tbsp coconut oil

1 tsp mustard seeds

1 tbsp curry powder

1 tsp turmeric

1 large can of diced tomatoes

2- 400g cans of coconut milk

2-400g cans of chickpeas, drained and rinsed

• Melt coconut oil over medium high heat in a large skillet.  Add ginger, garlic, red chili and onion.  Stir frequently until golden brown.  Add mustard seeds, curry, and cilantro stems.  Saute until crispy.
• Add the turmeric, can of tomatoes with juice, and coconut milk.  Bring to a boil and add squash and chickpeas.  Reduce heat to medium and simmer until tender and sauce has thickened (approximately 25 to 30 mins).
• Serve over a bed of basmati rice.
• ENJOY!

Winter Squash, Sausage & Feta Bake

I found this recipe in "Taste of Home" magazine (it actually won 1st place in their Oct/Nov 2012 edition!!)  and since I had a butternut and acorn squash I decided to give it a whirl...it was delicious! The kids weren't big fans as they don't love chunks of squash, but Greg and I thoroughly enjoyed it!

WINTER SQUASH, SAUSAGE & FETA BAKE

Ingredients:

1lb Italian sausage meat

2 large onions, chopped

1/2 tsp crushed red pepper flakes, divided

1/4 cup olive oil

2 tsp minced fresh rosemary

1 1/2 tsp salt

1 tsp Worcestershire sauce

1 tsp black pepper

1 medium butternut squash, peeled, seeded and cut into 1" cubes

1 medium acorn squash, peeled, seeded and cut into 1" cubes

2 cups crumbled feta cheese (ran out of goat feta so used grated goat cheddar instead)

2 small sweet red peppers, chopped

• Heat oven to 375F.
• In a large skillet over medium high heat, cook sausage, onions and 1/4 tsp red pepper flakes for 8 to 10 minutes, or until sausage meat is no longer pink and onions are tender.  Drain off fat.
• In a large bowl combine the olive oil, rosemary, salt, Worcestershire sauce, pepper, and remaining pepper flakes.  Add butternut and acorn squash, cheese, red peppers and sausage mixture.  Toss to coat.
• Transfer to an ungreased large shallow roasting dish.  Cover and bake for 35 minutes.  Uncover and bake 10 to 15 minutes longer or until squash is tender.
• ENJOY!          

Squash and Apple Soup with Horseradish Cream

It was my girlfriend Clare's birthday so my friend Michelle and I decided to throw her a luncheon since a birthday on December 28th often gets overlooked!  We have received quite a dump of snow lately and the cold northerly winds were blowing...so I decided to make soup for lunch!  This has quite a few flavours which work beautifully together, and if you have the time, make the horseradish cream for the top - it awakens the soup!

SQUASH AND APPLE SOUP WITH HORSERADISH CREAM

Ingredients:

1 butternut squash, peeled, seeded and diced

1 cooking apple, peeled, cored, and diced

2 tbsp unsalted butter

1 onion, finely chopped

2 tsp curry powder

4 cups vegetable stock

1 tsp chopped fresh sage (or 1/2 tsp dried)

2/3 cup apple juice

Salt and freshly ground black pepper, to taste

Lime rind for garnish (optional)

Horseradish Cream:

4 tbsp 18% cream

2 tsp horseradish sauce

1/2 tsp curry powder

•   Heat the butter in a large pot.  Add the onion and saute, stirring until soft (approx. 3 to 5 minutes).  Stir in the curry powder, and cook to bring out the flavour.  Stir constantly for 2 minutes to prevent burning and sticking.
• Add the stock, squash, apple and sage.  Bring to a boil, lower the heat, and cover and simmer for 20 minutes, until the squash and apple are soft.
• Meanwhile, make the horseradish cream by beating the cream until it has frothed up, fold in the horseradish sauce and curry until well combined.  Cover and refrigerate until ready to use.
• Puree the soup in a blender, food processor, or using an immersion blender.  Add apple juice, season with the salt and pepper.  Reheat gently without boiling.
• Serve the soup in bowls topped with a spoonful of the horseradish cream and sprinkled with lime zest!
• ENJOY!

Ragout of Butternut Squash, Sweet Onions and Parsnips

We had some friends over for dinner on Saturday night and I had already made my "Braised Red Cabbage with Goat's Cheese", a simple salad and roasted a chicken with rosemary....how to represent yellows and oranges in our meal (since we had every other colour of the rainbow)?  This simple ragout was the answer - it is delicious, simple, doesn't require a lot of cooking talent or tons of prep work, and tasted excellent cool on top of salad the next day ... if there's any left!  Sadly we were so eager to eat that I didn't take a photo of this dish...I will have to remember next time!

RAGOUT OF BUTTERNUT SQUASH, SWEET ONIONS, & PARSNIPS

Ingredients:

1/2 butternut squash, peeled and seeded, diced into 1/4" cubes

4 parsnips, peeled and trimmed, diced into 1/4" cubes

1 sweet Spanish onion, finely diced

4 tbsp of EVOO, coconut oil or grapeseed oil (any oil that won't impart a strong flavour)

1 1/2 tbsp of unsalted organic butter

White pepper, to taste

• In a large skillet, heat the oil over medium-high heat.  Add the vegetables and saute until they are 'sweating' (meaning moisture starts to show and they glisten).
• Turn the heat down to low and continue to stir and saute the vegetables until they get a nice golden colour on the outside (caramelizing = the natural sugars from the vegetables are slowly extracted through the cooking process and the heat causes them to "candy", for lack of a better word, the outside) and the vegetables are soft.  Approximately 25 - 30 minutes.
• Serve as a delicious side dish to any of your favourite fall meals, or cooled as a salad with a vinaigrette dressing!   

The Best Potluck Dish...EVER?!

Although I am sure you are tired of hearing me say it, but I created this dish using ingredients that I received in my CSA basket from "Cooper's CSA Farm & Maze". When growing season is upon us and we receive bushel baskets brimming with produce, rather than try to use it all at once, I simply process the veggies (trim, peel, blanch, chop, etc.) and freeze them in my chest freezer until a time where I will need them - with the added bonus that they are pretty much ready to go as I took the time to trim and chop them prior to freezing!
This recipe is one that I have had for YEARS and have pulled out time and again whenever I am asked to produce a potluck meal. It is quick, nutritious, and tastes delicious!!!

LAYERED VEGETABLE CASSEROLE

Ingredients:

10 to 12 medium sized potatoes, peeled and halved

4 tbsp unsalted butter

1 cup sour cream

1 tsp salt

300g of frozen, chopped spinach - defrosted and squeezed dry

2 thinly sliced green onions

1 egg, slightly beaten

300g of frozen, squash puree

1 tbsp grated ginger

1 cup of grated, sharp cheddar cheese

EVOO (Extra Virgin Olive Oil) or cooking spray for casserole dish

1. Place peeled and halved potatoes in a large pot filled with salted water. Boil for 20 to 30 mins. until soft. Drain and mash stirring in 2 tbsp butter, sour cream and 1/2 tsp salt.

2. Stir drained spinach together with green onions, egg, 1 tbsp butter and 1/4 tsp salt.

3. Stir squash puree together with 1 tbsp butter, ginger and 1/4 tsp salt.

4. Preheat oven to 350F. Grease a large casserole dish with EVOO or cooking spray. Using a silicone spatula (I find this is the best tool for the job!) spread 1/3 of the mashed potatoes evenly, on the bottom of the dish. Evenly spread all of the squash on top of the potatoes, followed by 1/2 of the remaining mashed potatoes - remember to smooth out evenly. Then follow with the spinach mixture and the remaining potatoes. Sprinkle cheddar over top of the casserole and bake in the oven, uncovered, for 55-60 mins!

5. ENJOY!!!