Maple Glazed Butternut Squash

Squash, in some form or another is a requirement at the table on Thanksgiving. They are just so perfectly in season and once the winter sets in, it will be a while before something so perfect will be available again. I was planning to steam and mash mine with a little maple syrup and butter this year, but soon thought better of it once I realized that the other sides on our menu are creamed spinach and mashed potatoes. In an attempt to not serve an entire table of baby food, I decided to roast the squash instead.

A light coating in maple syrup allows the squash flavor the shine though underneath the surface. Sweet and hearty, this is a great accompaniment to a holiday meal consisting of mostly savory plates.

If making this for a holiday, the glaze can be made in advance. Roasting is best done on the top rack of the oven anyway, so if you have a roast or bird in the oven these guys should fit snugly above it. The day of, simply warm up the glaze, coat the squash and roast.

Roasted Maple Butternut Squash – makes 8 – 12 servings

2 medium butternut squash (about 2 lbs)
1 C maple syrup
3 T butter
1/4 t cinnamon

Preheat oven to 400 degrees. Peel the squash using a vegetable peeler until it reaches the orange flesh under the skin. Cut the squash in half and scrape out the seeds and membrane using a large metal spoon.

Cut the squash into long, narrow pieces 1/2 to 3/4 inch by 3 inches.

Melt the butter in a small saucepan over medium-low heat. Add the maple syrup and cinnamon and combine. Bring to a simmer and allow to bubble for 2 full minutes. Remove from heat, cool slightly. Mixture should thicken.

Toss with glaze and spread on a baking sheet. Roast for 15 to 20 minutes.

Minestrone Soup

Minestrone used to be my favorite soup as a kid. There is something festive about its bright colors and varying textures. With harvest in full swing, we have an abundance of colorful vegetables kicking around. This soup is filled with the full spectrum. I like to throw in a red onion to complement the orange and green shades in the palette. Adding the vegetables in stages allows each to cook to its own ideal texture and it also allows the flavors to layer.

Orzo gives the soup a little heft and makes it more substantial than a typical vegetable soup. Kidney beans fill out the protein side of things, making this Minestrone an excellent choice for an simple and satisfying vegetarian meal, if using vegetable stock.

Minestrone Soup – serves 6 – 8

2 T olive oil
1 leek, cleaned cut into 1/2″ pieces
1 heart of celery
5 small onions (cipolline or boilers), or 2 medium onions, peeled and quartered
1 T tomato paste
2 carrots, peeled and chopped into spoon-sized pieces
2 parsnips, peeled and chopped into spoon-sized pieces
2 medium tomatoes, diced
3 T chopped fresh oregano
1 15.5 ounce can kidney beans
1 C dried orzo
4 C vegetable or chicken stock

In a stockpot over medium heat, saute onions and leeks in oil. Add carrots, parsnips and tomato paste. Lower heat and allow to condense for 5 minutes. Add the celery, toss to coat with the tomato paste and cook another 5 minutes. Add tomatoes, toss and cover. Cook over medium heat, stirring occasionally to keep the bottom from browning, 10 minutes

Add stock, beans and orzo. bring to boil, lower heat and simmer 10  minutes until the pasta is cooked. Season to taste.

Serve hot with freshly grated Parmesan cheese.

Spiced Pumpkin Seeds

Simplicity is a beautiful thing. I have been making this recipe for Spice Pumpkin seeds for years and they are always a big hit. Sugar pumpkins are your best bet for pies and other seasonal side dishes, so this is a good recipe for any time you crack one open, but it also works well with seeds from the larger pumpkins normally used to make jack-o-lanterns.

If you are making these on Halloween Night, they make a good alternative to snacking on Halloween candy as you wait for the trick or treaters to knock. Sugar and cinnamon bring that nice sweet, autumnal flavor, perfect to usher in the coming of November 1. As the seeds cook, they absorb the butter and the sugar melts down to form a sweet coating.

I have had far too many pieces of Halloween Candy this afternoon, and I am very much opposed to the idea of factory made sweets. But, there’s just something about the orange wrapper of a certain peanut butter cup that calls out nostalgia to me this time of year. My only beef is that this year they are way smaller than before. Leave it to corporate America…

Anyway. Happy Halloween!

Spiced Pumpkin Seeds – makes about 1.5 – 2 cups

Seeds from 1 sugar pumpkin (this is the one that’s about the size of a cantaloupe)

1 T granulated sugar
1/2 t cinnamon
1/4 t ginger
1 (or 2) dash(es) garam masala
1 T melted butter

Pre-heat the oven to 250 degrees. Meanwhile, melt the butter (I like to toss it into a ramekin and melt it in the oven while it preheats, but it’s your kitchen).

Toss the seeds with sugar and spices. Pour the butter over the seeds and toss to coat.

Arrange seeds in an even layer on a cookie sheet and bake for 25-30 minutes. Allow to cool slightly and serve.

Ingredient origins: Pumpkin – just down the road; Butter – Maine; Sugar – Florida; Spices – near and far, probably far.

Butternut Squash and Shallot Tartlets

Who doesn’t love a little tiny pie? Tartlets take less time to bake than a full sized pie and, thanks to their petite size, they offer a smaller margin of error in bake time. Also, they’re adorable.

Butternut squash is in season and widely available in New England this time of year. Simply roasted and served with a pat of butter is divine, but three or four squashes into a season, you may be ready for a new application. Fat free and packed with vitamin A, squash deserves to be dolled up with a little pastry dough. Buttery shallots and tarragon complement the natural sweetness.

Butternut Squash and Shallot Tartlets – serves 4

3/4 C flour
1/4 t salt
1/4 cup butter, ice cold and diced
3 – 5 T ice cold water
1 1/2 C roasted and mashed butternut squash (*see instructions below)
2 T butter
1 T brown sugar
1 egg, slightly beaten
2 shallots, sliced
1/2 t dried tarragon

Start by making the pastry dough: Preheat the oven to 400 degrees. Blend flour and salt in a food processor. Drop ice cold butter into the flour and blend until it resembles small crumbs. Gradually add the water and blend to form a ball. Place dough on a floured surface, lightly dust the top and roll out to 1/4 inch thickness. Cut out pieces the size of the tartlet pans. Line the pans with dough, pierce with a fork a few times and bake 10 minutes.

Melt 1 tablespoon of the butter in small skillet over medium heat. Add the shallots, lower heat and gradually cook until translucent and golden, about 10 minutes.

In a large bowl, combine the squash, the rest of the butter(melted if necessary), egg and sugar.

Remove the tartlet shells from the oven and fill with the squash mixture. Top with shallots. Return the pies to the oven and bake an additional 20 minutes.

Allow to cool slightly before removing from the tart pans.

*Preparing a whole butternut squash in advance will yield about double what is needed for this recipe, depending on size. The excess can always be frozen or used as a side dish for another meal. To cook the squash, cut in half lengthwise. Place cut side up in a baking dish with a 1/4 inch of water. Cover with foil and bake for 40 minutes at 400 degrees. Scoop the meat out of the shell and discard the shell.

Lentil Kale “Shepherd’s Pie”

Shepherd’s pie is traditionally made with ground or minced lamb. So which protein source are we herding here? Lentils. They tend to wander off, as you know. This is a great option for a vegetarian meal that doesn’t include cheese. Lentils are supremely nutritious, offering a good deal of iron, fiber, protein and folate. A member of the cruciferous family, kale is practically perfect with high levels of vitamins A, K and C.

And yet, somehow despite all of its nutritional splendor, with its comforting mashed potatoes and shallot-y goodness, this dish turns out to be moist, fluffy and flavorful.

Lentil Kale “Shepherd’s Pie” – serves 4 – 6

1 shallot, diced
1 1/4 C dried brown lentils
1 t dried thyme
4 3/4 C vegetable stock
1 bunch kale (about 15 leaves) chopped into 1 inch pieces
3 T butter
2 lbs baking potatoes, peeled and chopped
1/4 C milk
salt to taste

Start off by boiling the potatoes in water in a large stockpot for 10- 15 minutes until fork tender. Drain. Either mash or whip the potatoes using a stand mixer. Gently stir in one tablespoon of butter and the milk until just combined. Salt to taste and set aside.

Check the lentils for little stones and remove any if you find them. I like to do this by pouring them out onto a dinner plate so that they’re one level of lentils deep so that you can see any impostors. If checking this way, you’ll probably need to work in batches.

Saute the shallot in one tablespoon of butter in a large saucepan over medium heat until translucent. Add 4 cups of the stock and lentils. Cover. Bring to a boil, lower heat and simmer 30 minutes. Remove the cover and simmer for another 10 minutes until the liquid is absorbed and concentrated.

Meanwhile, melt one tablespoon of butter over medium-high in a frying pan. Add the kale, lower the heat to medium and saute 5 minutes. Add the remaining 3/4 cup of stock and cover. Lower heat to medium low and continue to cook until completely wilted, 15 minutes.

Pre-heat the oven to 400 degrees.

Spread half of the mashed potatoes in the bottom of an 8 inch baking dish or pie plate. Arrange the kale over the potatoes. Evenly distribute the lentils over the kale. Top with mashed potatoes.

Bake 25 – 30 minutes until the top is golden brown.