Tag Archives: squash

BUTTERNUT SQUASH WITH CHERMOULA

You have seen my recipe for chermoula before. I’ve added it to soup and to steak, but one of my favorite uses is to mix it up with butternut squash for a delicious fall side dish. Let me know if you give it a try.

 Butternut Squash with Chermoula

For the chermoula, you will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2-inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– Salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

For the butternut squash, you will need:
– 4 cups of cubed squash (cubes should be about 2 inches square)
– 4 tablespoons of prepared chermoula
– 3 tablespoons of olive oil
– 1 teaspoon of salt

To prepare:

Preheat oven to 400 degrees.

Combine the Charmoula, oil and salt in a large bowl. Add the cubed squash and toss with a spoon. Place the marinated squash into a 12″x 8″ baking dish.

Place into the oven for 1 hour until golden brown.

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Seasonal Pasta: Tortellini with Pesto

Since I’ve been blogging and sharing recipes for so many years, there are tons of wonderful recipes in the depth of my archives. Every now and then, I do a quick search and discover a recipe that I’d forgotten about. This recipe for tortellini with squash and pesto is one of them.

I first discovered this recipe years ago when I was living in New York, so you know it’s a good one. The beauty of a dish like this is that it’s the perfect marriage of summer and fall. You might be left with an abundance of basil, squash, or even zucchini from your garden. If so, this is the recipe for you.

It’s quick yet decadent and delicious. Let me know if you give it a try!

Tortellini with Squash and Pesto 

You will need:
– 3 yellow squash cut into cubes
– 3 cloves garlic minced
– 4 tablespoons olive oil
– 1 16 oz. box tortellini pasta, either dried or fresh work great
– 1 cup toasted pine nuts
– 1 cup pesto, this can be also be prepared; I like the Cibo brand
– 1/2 cup freshly grated parmesan cheese
– salt and pepper

To prepare:

In a large skillet, add minced garlic, oil, and cubed squash and saute until the squash is a golden brown. Meanwhile, in a large pot filled with water, cook pasta until al dente. Reserve 4 tablespoons of the pasta water, then drain. In a large serving bowl add the cooked squash, the pesto and toasted nuts, add about 4 tablespoons of the pasta water, then add the pasta, and cheese and salt and pepper. Mix thoroughly and serve with extra grated cheese.

Enjoy!

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Sneaky Good Side:: Butternut Squash with Chermoula

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You have seen my recipe for chermoula before. I’ve added it to soup and to steak, but one of my favorite uses is to mix it up with butternut squash for a delicious fall side dish. In fact, this would be such a fun addition to a Thanksgiving meal. Let me know if you give it a try.

 Butternut Squash with Chermoula

For the chermoula, you will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2-inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– Salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

For the butternut squash, you will need:
– 4 cups of cubed squash (cubes should be about 2 inches square)
– 4 tablespoons of prepared chermoula
– 3 tablespoons of olive oil
– 1 teaspoon of salt

To prepare:

Preheat oven to 400 degrees.

Combine the Charmoula, oil and salt in a large bowl. Add the cubed squash and toss with a spoon. Place the marinated squash into a 12″x 8″ baking dish.

Place into the oven for 1 hour until golden brown.

 

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Fall is here, so soup is on!

veggiesoup

Hi All! It’s Nicole, Annette’s web-manager and friend. While Annette has been enjoying gorgeous weather in Italy, I’ve been swealtering in Atlanta. However, this weekend, it finally took a slight, cooler turn, and I am officially ready for soup season. In my opinion, there is nothing better than preparing a big pot of soup, smelling it simmer, and enjoying it throughout the week.

Of course, when looking for a great fall soup, I turned to Annette’s archives. And of course, I found exactly what I was looking for: butternut squash soup.

 

Butternut Squash Soup
Serves 8

You will need:

– 1 cup cubed butternut squash
– 1 cup rough chopped yellow onion
– 1 cup cubed carrots
– 1 cup cubed celery
– 1 cup cubed parsnips
– 1/2 cup cubed baby red potatoes
– 1/2 cup chopped fresh parsley
– 2 cups kale, shredded
– 1/4 cup olive oil
– 1 15 oz can of white beans
– 1 quart organic vegetable stock
– salt and pepper

To prepare:

Peel and cube squash, onion, carrots, celery, parsnips, and red potato into 1-inch cubes.

Put the vegetables in a heavy cast iron pot, except the kale and white beans.

Saute all the vegetables in the olive oil until the vegetables are soft and the onion is translucent  (about 15 minutes). Then add the kale, beans and stock, and stir until blended.  Season mixture with salt and pepper.

Simmer on low heat for 1.5 hours.

To serve:

Serve this soup with crusty bread and a spinach, apple, walnut salad with blue cheese crumbles and balsamic vinaigrette.  This perfect for a tummy-warming fall supper with family and friends!

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Stuffed Squash Blossoms

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This time of year my squash blossoms start popping up in my veggie garden. Needless to say, it’s time to pick them and stuff them with ricotta cheese and fresh basil from my garden and fry them up.

This recipe for stuffed squash blossoms from my book,  Picture Perfect Parties (Rizzoli), is one of my favorite summer staples. I make it every year for family and friends in honor of the first time I made them on the Amalfi coast. Planting squash in my garden is a given every year, and when summer comes, I start stuffing and frying. You will adore this recipe. The delicate flavors and crisp texture will make you swoon. You will be planting squash in you garden every year just to yield this cheese filled delicacy. Trust me.

Get out there and pick those gorgeous blossoms!

Ricotta Stuffed Fried Squash Blossoms
Serves 6-8

You will need:

– 12 to 16 large zucchini squash blossoms
– About 4 cups vegetable oil for frying
– 1 cup whole-milk ricotta (preferably fresh)
– 1 large egg yolk
– 1/4 cup finely chopped basil
– 3 tablespoons grated Parmesan cheese
– 1/2 cup plus 2 tablespoon all-purpose flour
– 1 egg
– 3/4 cup chilled seltzer or club soda
– 3 tablespoons grated Parmesan cheese
– Salt and pepper to taste

To prepare:

For the filling:

– 1 cup whole-milk ricotta (preferably fresh)
– 1 large egg yolk
– 1/4 cup finely chopped basil
– 3 tablespoons grated Parmesan cheese
– ½ teaspoon salt

For the batter:

Note* you can make the batter a couple hours before and set aside.

– 1/2 cup plus 1 tablespoon all-purpose flour
– 1 egg
– 3/4 cup chilled seltzer or club soda
– 3 tablespoons grated Parmesan cheese
– 1 teaspoon salt
– 1 teaspoon pepper

Filling the blossoms:

Dry the squash blossoms with a paper towel, do not wash them under the tap, wash them in a bowl of water.

Carefully make a small opening in the top of each blossom. Using a piping bag or plastic bag with a hole cut into the bottom, pipe the filling into the opening filling about half way up the flower. Close end and gently twist flower closed.

Store the stuffed blossoms in the fridge until you are ready to fry.

Frying the squash blossoms:

Heat oil. Test heat by dropping a few drops of the batter, if it crisps up you are ready to go. Dip stuffed blossoms into the batter with a small tongs then drop them carefully into the oil.

Fry the blossoms until crisp and place on a paper towel to drain.  Serve immediately.

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For more great spring recipes check out my cookbook: Picture Perfect Parties here.

Photos from Picture Perfect Parties “Italian Spring Feast of Squash Blossoms” Chapter

Photo Credit: Deborah Whitlaw Llewelleyn

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