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Posts tagged ‘butternut squash’

Ina’s Winter Minestrone with Garlic Bruschetta


A few weeks ago, I proclaimed this soup one of the best (especially for a brothy soup) soups I’d ever put in my mouth.  I am not joking.  I almost licked the Tupperware clean a week later after I ate my 7th lunch of reheated soup.  The photos are not my finest work – straight from the iPhone as we had company over when I made it and I didn’t stop and take photos before serving.  However, the recipe was too good to just post as a ‘Dinner Last Week’ photo post.

When it comes to soup…I tend towards the creamy or puréed ones.  Also, I don’t think I’ve ever had a minestrone that I had any interest in eating again.  I actually surprised myself AND Woody when I mentioned this was one of the recipes I wanted to make first out of my latest Barefoot Contessa cookbook – Foolproof.  The mixture of pasta, white beans, spinach added at the last second, a dollop of pesto, the richness of parmesan and the butternut squash is so savory and flavorful and perfect for a winter evening…even a mild California winter evening.

I made the recipe exactly as written and the only thing I might change is to add a bit more pancetta.  I thought for sure that the leftovers would be good…but expected the pasta to be blown out from continuing to soak up liquid and the wilted spinach to turn to mush…surprisingly, it held very well.  My mouth still waters thinking about this soup…I’d be surprised if I can wait another month to make it again.

Winter Minestrone with Garlic Bruschetta

from Ina Garten’s “Foolproof Barefoot Contessa”

Good olive oil
4 ounces pancetta, ½-inch-diced
1½ cups chopped yellow onions
2 cups (½-inch) diced carrots (3 carrots)
2 cups (½-inch) diced celery (3 stalks)
2½ cups (½-inch) diced peeled butternut squash
1½ tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
26 ounces canned or boxed chopped tomatoes, such as Pomi
6 to 8 cups chicken stock, preferably homemade 
1 bay leaf
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti (see note)
8 to 10 ounces fresh baby spinach leaves
½ cup good dry white wine
2 tablespoons store-bought pesto
Garlic Bruschetta (recipe follows)
Freshly grated Parmesan cheese, for serving

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 ½ teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.

Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

Garlic Bruschetta

1 baguette
Good olive oil
1 garlic clove, cut in half lengthwise
Preheat the oven to 425 degrees.

Slice the baguette at a 45-degree angle in inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.

 

ps:  This recipe is all over the internet, pinterest, etc.  Apparently, I’m not the only one who thinks it is absolutely delicious.

 

 

Roasted Butternut Squash Pizza with Goat Cheese, Shallots, Bacon & Thyme


Dinner last week…

There is not one thing on this delicious piece of crust that was a disappointment.  The crust was great and even better on the next day when it rolled out thinner and crispier!

Savory Autumn Crostata


Everyone needs a little something to warm up their bellies for the Thanksgiving feast…a little nosh, a little nibble.  Savory Autumn Crostata with butternut squash, onion, apple and blue cheese is perfect.

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole.  She
chose to challenge Daring Bakers’ to make pasta frolla for a crostata.  She used her own experience as a source,
as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Dough:
  • 1 1/4 cups all-purpose flour
  • Pinch salt
  • 8 tablespoons cold unsalted butter, diced (1 stick)
  • 1 large egg, lightly beaten
Filling:
  • 1 large baking apple
  • 1 small or 1/2 medium butternut squash (about 3/4 pound), halved, seeded, and skin on
  • 1 small yellow onion, peeled, root end trimmed but intact
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons whole-grain mustard
  • 1⁄3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

Now that the recipe is out of the way…let’s move on to the good stuff…

Start prepping your veggies.  The good news is there is no need to peel the butternut squash.  I had a nice small squash which worked out perfectly for slices.  When cutting your onion, leave the root end intact, only trimming away the root threads.  Core and slice the apple with the idea being to make all the slices about the same size and thickness.

Actually…first, make the dough.  Pulse the flour and salt together in a food processor.  Add the butter and pulse a couple of times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it.  Add the egg and pulse 1 to 2 times more…it just hast to be damp enough to stick together.  If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

Roll out the dough into a large disk, and dusting generously with flour.  All those wonderful creamy dots – yep, you guessed right…it’s butter!  Don’t be afraid, as this is what makes a crust flaky and lovely.  Remember to work with your dough quickly and as little as possible…if the butter melts…your crust is toast!

Put all the squash, onion and apple slices into a bowl, and pour the melted butter over the top.  Toss in the herbs, and season with salt and pepper, toss or mix them gently so each piece is coated perfectly in buttah!

Roll the dough to about 1/8 inch thick and about 2 -3 inches wider in diameter than you would like the finished crostata to be.  Place the dough on a sheet of parchment on a baking sheet and spread the mustard over the dough, leaving a 1-1½ inch border.

Beginning on the outside, alternate slices of squash, apple and onion in a circle, tucking them close together.

Continue layering it all into the center of the circle as well using smaller pieces to fill in the holes.  Next, fold in the sides, pleating where necessary to contain the filling.

Press the edges down gently and tuck any pointy pieces of onion or apple back down into the crostata.  Place in a 400° oven until the crust is golden brown and flaky, about 55 minutes.

While the crostata is baking…it’s time to get the blue cheese out…any blue will work…stilton would be especially delicious…and I used a roquefort.

After the 55 minutes, pull the crostata out of the oven.

Crumble the cheese using a fork and scatter over the top of the crostata.

Place the crostata back in the oven for another 5 minutes to melt the cheese.

Let is cool for a few minutes, slice it into wedges and serve.  It can also be served room temperature as well.  Enjoy and be sure to save a little bit of room for Turkey and fixin’s!

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