Roasted Chicken with Caramelized Butternut Squash
Adapted from www.devilandegg.com.
Roasting squash alongside chicken this way turns it meltingly tender, with a crisp coating, almost candy-like.
Prep 1h 30m
1/2 tsp. salt
1/2 tsp. cardamom
1 tsp. cumin
1/2 tsp. coriander
1 Tbs. lemon juice
1 chicken
2 Tbs. butter
2 lb. butternut squash
1 Tbs. olive oil
black pepper
1 c. white wine
Directions: Combine the salt, cardamom, cumin, coriander, and lemon juice in a small bowl to form a paste. Rub this mixture all over the chicken, and let sit for 1 hour. You could also do this step in the morning and refrigerate it until the evening when you’re ready to cook.
Preheat the oven to 425˚F. Place the chicken in a large roasting pan, and place butter underneath the skin. In a large bowl, toss the squash in olive oil and a sprinkle of salt and pepper. Arrange the squash around the chicken in the roasting pan. Roast for 30 minutes, then pour the wine over the chicken. Return to the oven and continue cooking until ready (the internal temperature of the chicken thigh should be 170˚F). Remove the pan from the oven. With tongs, lift the chicken out of the pan, and tilt it so that the juices pour over the squash. Transfer the chicken to a cutting board. Toss the squash with the accumulated juices in the roasting pan, scraping up any browned bits.
Carve the chicken and serve with the squash and pan juices.
Root Vegetable Gratin with Cheddar and Horseradish Rye Crumb Crust
Adapted from From Asparagus to Zucchini by MACSAC
Prep 20m
1 lb. rutabaga, sliced
1 lb. sweet potatoes, sliced
1/2 lb. parsnips, sliced
2 Tbs. olive oil
1/3 c. apple cider
1 Tbs. minced garlic
salt
black pepper
3 Tbs. butter
3 Tbs. flour
1/8 tsp. ground nutmeg
2 c. milk
2 Tbs. horseradish
4 oz. cheddar cheese, shredded
1/2 c. breadcrumbs
Directions: Heat oven to 375°F. Spread vegetables in large baking dish, drizzle with olive oil and cider or wine, scatter on the garlic, sprinkle with salt and pepper to taste, and toss well. Cover the dish tightly with foil and bake 20 minutes, then remove foil and continue to roast until vegetables are brown-tipped and tender, 20-35 minutes longer. Meanwhile, make a white sauce by melting the butter in a saucepan; add the flour and cook over low heat, stirring, for 3-5 minutes. Whisk in the warm milk, bring sauce to a simmer and cook gently about 10 minutes, stirring often. Season well with salt and pepper; stir in the nutmeg, then fold in the vegetables. Transfer to a buttered casserole dish or leave in the roasting pan. Mix horseradish, cheddar and breadcrumbs with your fingers and sprinkle evenly over the vegetables. Continue to bake until bubbly, 20-30 minutes longer.
Rutabaga Custard Pie
From Harmony Valley Farm
Something different to tickle your sweet tooth!
Prep 1h
3/4 lb. rutabaga, chunked
2 pears, chopped
1 Tbs. maple syrup
1/2 tsp. coriander
1/4 tsp. ginger
1/8 tsp. nutmeg
pinch salt
2 eggs
2 Tbs. brown sugar
1 c. half and half
1 piecrust
Directions: Preheat oven to 400F. Steam or boil rutabaga chunks 20 minutes; add pears and cook 10 minutes longer. Puree together, then add maple syrup, spices and salt. In separate large bowl, beat eggs with sugar until thick. Stir in rutabaga mixture and half and half. Pour into piecrust.
Bake for 15 minutes, then reduce heat to 350°F and bake 25-30 minutes longer or until custard is set.
Roasted Parsnips and Butternut Squash
Adapted from Gourmet Magazine.
A dish you will remember fondly. Bright in their oranges, whites, greens and blacks, these roasted autumn vegetables with parsley and Kalamata olives contrast sweet with salty. The olives make this savory side something special.
Prep 45m
4 medium parsnips, about 1 1/4 lb., peeled, quartered, and cored
1 small butternut squash, about 1 1/4lb., peeled, halved, and seeded
3 Tbs. olive oil
1/4 tsp. salt
1/4 tsp. black pepper
1 clove garlic, halved
12 Kalamata olives, pitted and slivered
1 Tbs. Italian or flat leaf parsley, coarsely chopped
Directions: Preheat oven to 475ºF. Cut parsnips diagonally into 2 inch pieces and the squash into 1 1/2 inch slices. Further cut the squash into wedges. Toss the vegetables with 1/2 of the oil, salt and pepper thoroughly coating. Spread evenly on a lined baking sheet. Roast for about 20 to 25 minutes, turning occasionally until tender and browned. In a small saucepan, heat remaining oil and sauté garlic until sizzling. Toss roasted vegetables with garlic oil mixture, olives and parsley.
Warm Winter Vegetable Salad
Adapted from Food & Wine Magazine.
This healthy and flavorful salad is just the lunch or dinnertime trick. Make extra large portions and serve as a platter salad with a side of sliced baguettes and hummus. Another great thing about this recipe is that you can really use any combo of winter veggies you’d like. Not a fan of beets? Why not throw in a turnip? Can’t stand carrots? Throw in some red potatoes. It’s really up to you.
Prep 1h 30m
1 red onion, chopped
1 sweet potato, cubed
1 carrot, sliced
1 parsnips, cubed
1 Jerusalem artichoke, chopped
1 beet, chopped
3 Tbs. olive oil
1/3 c. walnuts, chopped
salt and pepper
1 3/4 tsp. balsamic vinegar
1 3/4 tsp. lemon juice
3/4 tsp. Dijon mustard
2 Tbs. parsley
2 oz. feta
Directions: Preheat oven to 425°F. Toss all of the root vegetables with 2 Tbs. of the oil. Salt and pepper the veggies, then roast them for about 45 minutes. Stir occasionally, until they are tender and lightly browned. While the vegetables are roasting, toast the walnuts in the oven until they are golden. This will take between 4-6 minutes, depending on your oven. You will know they are nearly done by the wonderful fragrance that will fill your kitchen. In a large bowl, whisk the vinegar, lemon juice, mustard and last bit of oil together. Gently stir in the chopped parsley and season to your liking with salt and pepper. When the vegetables are done, let them cool briefly (about 5 minutes). Add to the bowl with the dressing and toss, adding in the walnuts. Serve this beautiful salad on a platter with the feta crumbled across the top. You can serve this warm, or let it cool completely to room temperature. Garnish with a couple of sprigs of parsley and enjoy!
Cauliflower and Brussels Sprouts Gratin
Adapted from www.epicurious.com.
Warm and comforting, this will surely become a new favorite (try it at Thanksgiving!).
Prep 15m; Cook 40m
1 1/2 lb. Brussels sprouts, halved
1 1/2 lb. cauliflower, chopped
2 1/2 c. heavy whipping cream
1/2 c. shallots, chopped
1 Tbs. fresh sage, chopped
1 1/2 Tbs. olive oil
1/2 c. dry breadcrumbs
1/2 c. pine nuts
2 Tbs. fresh flat-leaf parsley, chopped
2 1/2 c. Parmesan cheese, grated
Directions: Preheat oven to 375˚F. Fill a large bowl with ice and cold water. In a large pot of salted boiling water, cook the Brussels sprouts for 2 minutes. Add the cauliflower and cook until all the vegetables are crisp-tender, about 2 minutes. Drain and transfer immediately to the bowl of ice water, submerging them to stop the cooking. Drain well.
In a large saucepan, stir together the cream, shallots, and sage, and bring to a boil. Reduce heat to a simmer, and reduce the mixture to about 2 1/2 cups, about 10 minutes. Sprinkle with salt and remove from heat. Set aside.
In a large skillet over medium heat, warm the oil. Add the breadcrumbs and cook, stirring, until they begin to brown, about 2 minutes. Transfer to a small bowl and allow to cool. Stir in the pine nuts and parsley, then sprinkle with salt and pepper. Lightly butter a 9×13-inch baking dish. Sprinkle with salt and pepper, then with 1 cup of the Parmesan. Layer the Brussels sprouts and cauliflower over the cheese, and sprinkle with the rest of the Parmesan. Pour the cream mixture over the vegetables, and cover the dish with aluminum foil. Bake covered for 40 minutes. Uncover, then top evenly with the breadcrumb topping, and bake uncovered for 15 more minutes. Enjoy warm.
Turkey Hash
Adapted from www.saveur.com.
Loaded with leftover turkey and other Thanksgiving ingredients that you might still have on hand, this hearty hash would make an excellent day-after-Thanksgiving breakfast (or lunch, or dinner)!
Prep. 10m
Cook. 1h 5m
1 c. chicken stock
1 c. cream
1 tsp. Worcestershire sauce
2 dashes hot sauce
1 Tbs. dry sherry
4 Tbs. butter
3 slices bacon
1 onion, chopped
1 red bell pepper, chopped
1 Poblano pepper, chopped
1 lb. red potatoes, cubed
1 Tbs. chopped fresh thyme, chopped
3 cloves garlic, minced
2 c. cooked turkey, shredded
4 eggs
Directions: In a small bowl, whisk together the chicken stock, cream, Worcestershire sauce, hot sauce, and sherry. Set aside.
Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter, and add the bacon. Cook until crispy, about 5 minutes. Stir in the onion and peppers, and cook until softened, 10-12 minutes. Add the potatoes, garlic, and chopped turkey, and sprinkle with salt and pepper. Cook, stirring occasionally, until the potatoes begin to turn golden, about 15 minutes. Pour the stock and cream mixture evenly over the hash, then mash lightly with the back of a spoon, pressing the hash into the skillet. Cook until the hash holds together in a loose cake, and is browned on the bottom, 25-30 minutes. Set a 12-inch plate over the skillet, and carefully flip over to invert the hash onto the plate. Set aside.
Melt the last 2 tablespoons of butter in the skillet and scrape up any browned bits. Slide the hash back into the skillet, with the cooked side up. Crack the eggs on top of the hash. Cook until the potatoes are tender and the hash is browned on the bottom, about 10 minutes. Serve hot, with more hot sauce if you like.
Maple-Spiced Delicata, Fennel, and Kale Bowl
Adapted from www.sproutedkitchen.com.
Serve with some good bread for a wholesome, warming dinner.
Prep. 45m
2 Tbs. olive oil
1 Tbs. maple syrup
1 tsp. whole-grain mustard
1/2 tsp. cayenne
pinch crushed red pepper flakes
1/2 tsp. cinnamon
1/4 tsp. nutmeg
salt
pepper
1 1/2 oz. Delicata squash, cubed
1 fennel bulb, chopped
1 bunch purple kale, chopped
3 Tbs. minced red onion, chopped
Directions: Preheat oven to 400˚F. Arrange oven racks in upper and lower thirds of oven. In a small bowl, whisk together 1 tablespoon of the olive oil, the maple syrup, mustard, cayenne, crushed red pepper flakes, cinnamon, nutmeg, and salt and pepper. Set aside.
Spread the kale on a baking sheet and drizzle with the remaining tablespoon of olive oil and a pinch of salt and pepper. Set aside.
Slice the delicata squash into 1” half moons. Slice fennel in half and remove and discard tough core. Slice into 1/2” wedges. Place on a rimmed baking sheet. Drizzle with the oil and maple syrup mixture, and toss to coat. Add another drizzle of olive oil if it seems too dry. Roast in the upper third of the oven for 30 minutes, tossing vegetables halfway through cooking time. Transfer the baking sheet to the lower rack to cook the last 10 minutes, until tender and caramelized. After moving the squash to the lower rack, place the baking sheet of kale on the top rack to cook for 10 minutes, until the edges are crisp.
Transfer the squash, fennel, and kale to a large serving bowl. Toss with the minced red onion, and serve warm.
Fettuccine with Brussels Sprouts, Cranberries, and Bacon
Adapted from www.saveur.com.
This multi-dimensional pasta dish serves up the very best flavors of autumn and winter.
Prep 10m; Cook 25m
4 slices bacon
12 oz. Brussels sprouts, cut in quarters
1 onion, chopped
1 c. chicken broth
1/4 c. dry vermouth
1/2 c. dried cranberries
6 oz. fettuccine
2 oz. Parmesan, grated
salt
pepper
Directions: In a large, heavy skillet, cook the bacon over medium heat for about 7 minutes, until crisp. Transfer to a paper towel-lined plate with a slotted spoon and set aside.
Raise the heat to medium-high, and place the Brussels sprouts cut-side down in the bacon fat. Cook undisturbed, about 2 minutes, until they begin to crisp and brown. Stir in the sliced onion, and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the broth, vermouth, and dried cranberries, and scrape up any browned bits from the bottom of the skillet. Bring to a simmer, then cover, reduce heat to medium, and cook until the Brussels sprouts are tender, about 10 minutes.
Cook the pasta in a large pot of salted boiling water until just al dente. Drain, reserving 1/4 cup of the cooking liquid. Transfer the fettuccine to the skillet, and toss to coat in liquid. Stir continuously over medium-high heat for 1-2 minutes, until most of the liquid is absorbed. If it seems too dry, add some of the pasta water, a tablespoon at a time. Sprinkle with salt and pepper and serve topped with Parmesan cheese and the prepared bacon.
Sweet Potato Pie
Adapted from www.saveur.com
The holidays are not complete without a sweet potato pie!
Prep 1h
1 lb. sweet potatoes, roughly chopped
2 eggs
1 1/2 c. milk
4 Tbs. butter
1 c. brown sugar
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
9″ piecrust
Directions: Preheat oven to 450˚F. Bring a large pot of salted water to a boil. Add the sweet potatoes to the pot and cook over high heat until tender, about 20 minutes. Drain well, then transfer to a bowl. Mash with a potato masher and measure out 1 1/2 cups. (If there is any excess, reserve for another use.) In a large mixing bowl, whisk together the eggs, milk, melted butter, brown sugar, cloves, cinnamon, nutmeg, and salt. Add the mashed sweet potatoes and beat until smooth. Pour into an unbaked 9″ piecrust. Bake for 15 minutes, then lower the heat to 350˚F. and bake an additional 20-25 minutes until set. Allow to cool completely before serving.
