I've had a bit of trouble finding butternut squash over here, so I actually made this with buttercup squash (which is apparently considered a pumpkin in NZ). It made for a fine substitute. As did the kumara in place of the sweet potato.

I wasn't blown away by this dish overall. But it was tasty enough and made for a perfectly serviceable side dish next to our lamb chops.

Butternut Squash Tagine

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 8 saffron threads
• 1 Tbsp. warm water
• 2 Tbsp. olive oil
• 1 onion, chopped
• 1 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground turmeric¹
• 600g butternut squash, peeled and cubed
• 1 large carrot, cut into 1cm thick pieces
• 1 small (~400mL) tin diced tomatoes
• 3 Tbsp. dried currants
• 1 Tbsp. honey
• 3/4 c. water
• salt and pepper, to taste
• 250g sweet potato, cubed

Directions

1. Add the saffron to the water and set asdie for at least 10 minutes.
2. Heat the oil over medium heat.
3. Add the onion and cook until softened (~5 minutes).
4. Add the ginger, cinnamon, and turmeric and cook for another 30-60 seconds.
5. Add the squash, carrot, tomatoes, currants, honey, water, and saffron along with its soaking liquid.
6. Season to taste with salt and pepper.
7. Bring to a boil over medium-high heat.
8. Reduce heat to medium-low, cover, and simmer for 10 minutes.
9. Add the sweet potato and continue cooking, covered, until vegetables are tender (~25 minutes longer).
10. Serve with harissa sauce or condiment of your choice.

---

¹ There wasn't any turmeric in the kitchen when I was making this -- socking, I know! -- but there was a surplus of commercial curry powder (which tends to be half turmeric anyway), so I just used that instead. I figured the extra bit of cumin, coriander, and miscellaneous other spices wouldn't hurt the flavour any. ^Back

This is basically a dal. A very Anglo dal, but still mostly a dal: a soup of legumes cooked with aromatics and curry powder with a bit of roasted squash tossed in for good measure. If it were an Indian-style dal, the legumes would be cooked in water rather than broth. And the spices would probably not involve an Anglo-style Madras curry powder. And the peas would probably be cooked in a pressure cooker to get the desired soft texture rather than puréed with a blender. But the overall concept is still there. It's just had a few of the details changed around.

Curried Split Pea Soup with Kabocha Squash

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 small kabocha squash (~500g)
• 2 Tbsp. olive oil, divided
• salt and pepper, to taste
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 1/2 Tbsp. Madras curry powder
• 3/4 c. yellow split peas¹ (chana dal)
• 2 1/2 c. vegetable stock
• 1/2 c. pumpkin or sunflower seeds, toasted
• 1/2 c. sour cream (optional)

Directions

1. Preheat oven to 200°C (400°F) and line a baking sheet with a silicone baking mat.
2. Cut the squash in half, scoop out the guts, peel the halves, and chop into 2cm cubes.
3. Toss the squash with 1 Tbsp. of the olive oil and season with salt and pepper.
4. Roast at 200°C (400°F) until tender (30-40 minutes).
5. Meanwhile, heat the remaining 1 Tbsp. of oil over medium heat.
6. Add the onion, season with salt and pepper, and cook until softened (~5 minutes).
7. Add the garlic and cook for another minute or two.
8. Add the curry powder and split peas and toast for ~2 minutes.
9. Add the vegetable stock and bring to a boil.
10. Cover and reduce heat to medium-low.
11. Simmer until peas are tender (~35 minutes).
12. Once peas are tender, partially purée with an immersion blender.
13. Add roasted squash and cook until heated through (~5 minutes).
14. Serve topped with toasted seeds and a dollop of sour cream (if using).

---

¹ I think this would also be great with skinned split pigeon peas (toor dal). Although you'd likely need to adjust the cooking time somewhat as I think they generally cook a bit faster than split peas. ^Back

I had been planning a goat cheese and strawberry dessert a couple weeks back. I got the goat cheese for it, but then ended up doing something else with the strawberries. So then I had a bunch of goat cheese that needed used. I put a little bit into the roasted beet salad that I made the other day (and have yet to do a write-up for), but that still left me with most of the package. This pizza took care of most of it.

As pizzas go, this one is somewhat unusual. It doesn't have any sauce, just a bit of olive oil. And the cheese is a mix of fresh goat cheese and Parmesan. No mozzarella here! And the only other topping is roasted butternut squash and some salad greens that get added after it comes out of the oven. (That said, I went ahead and added a bunch of garlic as well.) It was very minimalist, but surprisingly tasty!

Butternut Squash Pizza

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 butternut squash¹
• 3 Tbsp. olive oil, divided
• 1 tsp. coarse sea salt
• 1 tsp. black peppercorns, ground
• 1 tsp. fresh thyme (or 1/2 tsp. dried)
• 1 recipe sourdough pizza dough
• 150-200g fresh goat cheese
• 6-8 cloves garlic, minced
• 4-6 Tbsp. grated Parmesan (or a mix of Parmesan and romano)
• 1/2 c. baby arugula or spring mix

Directions

1. Preheat oven to 180°C (350°F).
2. Halve the squash and scoop out the seeds and guts.
3. Cut into 3cm thick slices.
4. Toss squash with 2 Tbsp. of the olive oil, salt, pepper, and thyme and spread out on a baking sheet.
5. Bake at 180°C (350°F) until tender (30-45 minutes).
6. Remove from oven, allow to cool, trim off and discard skin, and cut flesh into bite-sized pieces.
7. Place a pizza stone on the bottom rack of the oven and increase temperature to 250°C (475°F).
8. Divide dough into two portions and strech or roll each out into a large circle.
9. Generously dust a pizza peel with cornmeal and place one of the crusts on it.
10. Drizzle with 1/2 Tbsp. of the remaining oil and brush to coat the surface evenly.
11. Scatter ~1/2 the squash, half the goat cheese, half the garlic, and half the Parmesan over it (leaving a 2cm border without any toppings).
12. Quickly slide the pizza onto the stone and bake at 250°C (475°F) for 8-10 minutes.
13. Use the peel to remove the pizza from the oven.
14. Transfer to a cutting board and set aside.
15. Repeat shaping, topping, and baking process with remaining dough and toppings.
16. Top each pizza with ~1/2 of the arugula.
17. Drizzle with additional olive oil² if desired.
18. Cut into slices and serve.

---

¹ The recipe calls for a 680g squash. Mine was nearly twice that at ~1200g (closer to 1100g once the seeds and guts had been removed). And, while I didn't end up using all of the squash, I did use most of it. At a guess, I'd say somewhere in the 800g range. And, to be honest, I probably could've squeezed even more on if I'd really wanted to. So, use your judgement and feel free to adjust the amount of squash based on how much you have or how squash-y you're feeling. ^Back
2 A citrus-infused oil would be excellent here. Particularly lemon. Although orange probably also be nice. ^Back

I love kabocha squash. So I was excited to try this savoury squash tart recipe. Sadly, I wasn't able to find any kabocha at the grocery store, so I had to settle for buttercup instead. Even with that substitution, it was very good. But I'd still love to try it with an actual kabocha sometime.

I think the only other change I'd make is to double the onion. The long-cooked caramelized onion layer on the bottom of the tart was delicious. There just wasn't enough of it! Otherwise though, I really have no complaints. This was great.

Kabocha Squash and Pecorino Tart

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 (~1kg) kabocha squash
• 2 Tbsp. olive oil, divided
• 1/2 recipe sourdough pastry
• 2 red onions, chopped
• 1 tsp. fresh thyme
• 2 large eggs
• 1 c. half-and-half (10% MF)
• 1/2 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 1/2 c. grated pecorino romano
• 1/2 c. grated Parmesan

Directions

1. Preheat oven to 220°C (425°F).
2. Cut squash in half and scoop out the seeds and guts.
3. Brush squash, inside and out, with 1 Tbsp. of the olive oil and place cut-side-down on a baking sheet.
4. Roast at 220°C (425°F) until very tender (~40 minutes).
5. Meanwhile, make your pastry, wrap it, and put it in the fridge to chill for at least 30 minutes.
6. While the pastry is chilling and the squash is roasting, heat the remaining 1 Tbsp. oil over medium heat.
7. Add the onions and cook until softened (4-5 minutes).
8. Reduce heat to medium-low, sprinkle in thyme, and continue cooking, stirring occasionally, for ~30 minutes.
9. When squash is done, scoop out the flesh and discard the skins.
10. Mash the squash and blend with the eggs, half-and-half, salt, and pepper.
11. Roll out the pastry on a lightly floured work surface and use it to line a 23cm (9") deep dish pie plate.
12. Crimp the edges and spoon the onion mixture into the bottom of the pie shell. Spread into an even layer.
13. Srpinkle the cheeses on top.
14. Pour the squash mixture over the cheese and smooth the top.
15. Bake at 220°C (425°F) for 10 minutes.
16. Reduce heat and bake for another 20 minutes.
17. Remove from oven and let stand for 10 minutes.
18. Cut into slices and serve.

I picked up some smoked gorgonzola on sale the other day and have been wondering what to do with it. I mean, of course we could just eat it. I do love a good blue cheese. But I thought it would be nice to take advantage of it in a recipe if I could.

I thought this squash recipe looked like a good fit for it and I was right! This was incredible. None of the leftovers even made it into the fridge. TF and I just ate them. We demolished an entire squash in one sitting! (To be fair, it was a relatively small acorn squash, so I'd only made a half batch of the recipe, but still...) You'd better believe this is going in the "definitely make again" bucket. It's tasty, it's easy, and it's even reasonably healthy. What's not to love?!

Puréed Squash with Blue Cheese

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 1-2 winter squash weighing about 1kg total (acorn or butternut are ideal)
• 1 Tbsp. olive oil
• 1 Tbsp. heavy (35%) cream
• 1 Tbsp. unsalted butter
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 90g blue cheese¹

Directions

1. Preheat oven to 180°C (350°F).
2. Cut squash in half and scoop out the seeds.
3. Drizzle with oil and rub oil into all surfaces, inside and out.
4. Place, cut-side-down, on a baking sheet and roast at 180°C (350°F) until squash is tender (45-60 minutes depending on shape and size of squash).
5. Scoop the flesh out of the skin and discard the skins.
6. Combine squash, cream, butter, salt, pepper, and cheese and beat until well mixed and somewhat fluffy.
7. If squash has cooled, reheat gently before serving.

---

¹ As noted, I used a smoked gorgonzola for mine and I really liked the results. But feel free to experiment with other blues. The recipe recommends a relatively soft, mild blue cheese, but follow your heart! (Although a soft cheese will be easier to mix into the squash, so probably try to avoid anything too firm.) ^Back

We made this for dinner recently and, while not a favourite, it was tasty. The Kidlet even ate the squash, which she has been averse to lately. It may have helped that we had a surplus of chicken and made it with 750g instead of the 500g called for, so the chicken-to-squash ratio was enhanced.

Thai Pumpkin & Chicken Curry

Dish of the Day by Kate McMillan (p. 270)

Ingredients

• one 750g baking pumpkin or butternut squash, halved, seeded, peeled, and cut into 2cm cubes
• 2 shallots
• 3-4 cloves garlic
• 400mL coconut milk
• 1 tbsp red Thai curry paste
• 2 tbsp fish sauce
• juice of one lime
• 2 tsp firmly packed brown sugar
• 2+1 tbsp oil, divided
• 500g boneless skinless chicken breasts or thighs, cut into 2cm cubes
• 2 tbsp sliced fresh thai basil (or 1 tbsp lightly dried basil)

Directions

1. Bring a pot of water to a boil. Add the pumpkin and cook until just tender, 6-7 minutes. Drain.
2. Combine shallots, garlic, curry paste, and 2 tbsp of water in a blender, and process until smooth.
3. Whisk together coconut milk, fish sauce, lime, and brown sugar in a bowl.
4. In a large, steep-sided skillet, heat 2 tbsp of oil over medium-high heat.
5. Add chicken and sear until browned on all sides. Remove with a slotted spoon and buffer.
6. Reduce heat to medium and add remaining oil.
7. Add the curry paste mixture and cook, stirring, until fragrant, 10-20 seconds.
8. Stir in the coconut milk mixture and bring to a boil.
9. Add chicken and pumpkin, reduce heat, and simmer until the chicken is cooked through and the pumpkin is tender.
10. Top with basil and serve over rice.

We're getting ready to go away and I'm trying to use up the last few things in the fridge.

In theory you're supposed to roast a butternut squash fresh for this recipe. In practice I had half a roasted kabocha squash and some butternut squash salad left over from earlier recipes, so I just tossed the kale into that and roasted it for a few minutes to heat everything through.

The bunch of kale that they sent in our last produce basket was a little skimpy, so this didn't end up with nearly as much kale as it was supposed to have. And there was probably a bit too much squash. But I still think it worked out alright. And, more importantly, it let us use up some squash, kale, and eggs before going away. So, all-in-all, great success!

Photo goes here.

Quinoa, Squash, and Kale Breakfast Bowls

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1 butternut squash, peeled and cubed
• 1 Tbsp. olive oil
• salt and pepper, to taste
• 1 c. quinoa
• 2 c. water or vegetable stock
• 1/2 tsp. dried minced garlic (optional)
• 1 bunch kale, cut into bite-sized pieces
• 2-3 cloves garlic, minced
• 1-2 tsp. butter or bacon grease or olive oil
• 4 large eggs
• 2-3 tsp. Laoganma (老干妈)¹

Directions

1. Preheat oven to 220°C (425°F).
2. Toss the squash with olive oil, season with salt and pepper, and spread out on a rimmed baking sheet.
3. Roast at 220°C (425°F) for ~20 minutes.
4. Meanwhile, combine the quinoa, water/stock, and dried garlic (if using) and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes.
6. Once squash is almost tender, add the kale and garlic and return to oven until heated through (5-8 minutes).
7. Meanwhile, melt the butter/grease/oil over medium heat.
8. Add the eggs, season with salt and pepper, cover, and cook until they reach desired doneness. (Eggs may also be hard or soft boiled or poached.)
9. Divide the quinoa amoung four bowls.
10. Top each bowl with ~1/4 of the squash-kale mixture.
11. Top each bowl and an egg.
12. Add some Laoganma (or other spicy element) and serve!

¹ Alternatively, 1/4 tsp. of chile flakes, gochugaru, and/or chili oil per bowl (1 tsp. total) would probably also work well. The original recipe doesn't call for anything spicy, but I think it's better with a bit of a kick. ^Back

I've now tried all of the smoothie bowl recipes from the Breakfast Bible, so I decided to start working my way through some of the breakfast toast recipes. I'd already done the avocado toast and the smoked salmon toast, but that still left the cucumber toast and this squash one.

I'd never actually had kabocha squash before (although I have noticed them becoming increasingly popular here over the past few years). They look similar to a buttercup squash, but apparently have a somewhat lower moisture content.

The flavour was quite nice. Especially when mixed with sautéed onion, garlic, and pepper flakes! And the relatively dry flesh made for a good, stiff-but-spreadable consistency that didn't make the toast heavy or soggy. That said, I think it would probably still be okay with a higher moisture squash; it'd just be a bit wetter.

The recipe called for topping the toasts with either shichimi togarashi or chili oil. I probably could've made some shichimi togarashi, but I got mixed up and was thinking that shichimi togarashi referred to special Japanese hot pepper flakes/chiffonade rather than a spice blend. But, since chili oil was suggested as an option, I decided that Laoganma (老干妈) would also be in the right vein. So we elected to top our toasts with everyone's favourite salty, oily, spicy goodness.

The Kidlet wasn't really a fan of these toasts, but TF and I both enjoyed them a lot! The squash and goat cheese work very well together. And, of course, you can't really go wrong with Laoganma!

We used a few thin slices of English muffin bread as the base for our toasts, but pretty much any bread would work. The recipe actually call for whole wheat bread, but I wasn't about to make a whole new loaf just for this recipe. Just use what you have on hand. The exact type of bread isn't super critical to the recipe.

Photo goes here.

Squash Toast

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1/2 kabocha squash
• 1 1/2 Tbsp. olive oil, divided
• salt and pepper, to taste
• 1 onion, chopped
• 1 clove garlic, minced (optional)
• 1 tsp. red pepper flakes
• 125g soft unripened goat cheese
• 4 slices bread, toasted
• 1/4 c. pepitas (hulled pumpkin seeds), toasted
• 2 tsp. Laoganma (老干妈) or shichimi togarashi

Directions

1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper or a silicone baking mat.
2. Cut the squash in half¹, scoop out the seeds and guts², and brush it with 1-2 tsp. of the olive oil and season with salt and pepper.
3. Roast the squash at 200°C (400°F) until tender (30-45 minutes).
4. Scoop the flesh out of the skin and mash it. (Discard the skin.)
5. Heat the remaining oil over medium heat.
6. Add the onion and cook for 4-5 minutes.
7. Add the garlic (if using) and pepper flakes and cook for another minute or so.
8. Add the mashed squash and cook, stirring, until well-mixed and heated through.
9. Adjust seasoning to taste.
10. Spread the cheese over the toasts.
11. Spread a layer of squash over the cheese.
12. Top each toast with ~1 Tbsp. of pepitas and ~1/2 tsp. Laoganma and serve.

---

¹ You will only need half of the squash for this recipe, but I recommend roasting both pieces and simply saving one half for another use (or making a double batch of toasts). ^Back
2 Either discard the seeds or clean them off, season them, and roast them like pumpkin seeds. ^Back

I wasn't sure what to think of this salad based on the recipe. I like squash. Roasting it in the oven sounded like a promising start. And I've had some lovely warm salads in the past. But this combination sounded a bit unusual and I didn't quite know what to expect. It was actually really great though! Sadly, the Kidlet didn't care for it. But TF and I both loved it!

I cut back on the oil quite a bit. (The original called for half a cup!) And I had to use a yellow onion rather than red because that's all we had on hand. But, other than that, I stuck to the script and it worked out quite well!

Warm Squash Salad with Mint

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 2 butternut squash
• 1/4 c. olive oil, divided
• salt and pepper, to taste
• 1/4 c. red wine vinegar
• 1 small red onion, halved and thinly sliced
• 1 tsp. minced fresh oregano (or 1/2 tsp. dried)
• 1-2 cloves garlic, thinly sliced
• 1/2 tsp. red pepper flakes
• 1/4 c. fresh mint leaves

Directions

1. Preheat oven to 200°C (400°F).
2. Peel the squash and cut crosswise into 2-3cm thick slices, scooping out any seeds.
3. Toss with 2 Tbsp. of the oil and season with salt and pepper to taste.
4. Spread the squash out on a rimmed baking sheet and roast at 200°C (400°F) until tender (~30 minutes), turning once or twice.
5. Meanwhile, whisk the remaining 2 Tbsp. of oil into the vinegar.
6. Add the onion, oregano, garlic, and pepper flakes and let stand while squash cooks.
7. Once squash is done, transfer to a serving dish and pour the dressing over.
8. Sprinkle with mint and serve.

This curry contains an unusual combination of vegetables: sweet potato, celery root, and delicata squash. Sweet potato and squash are not that surprising, but it never would have occurred to me to put celery root in a curry before this recipe! It works pretty well though. It's not going to become a new favourite or anything, but it was nice to try something a bit different.

Winter Vegetable Red Curry

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredinets

• 2 tsp. coconut oil
• 1-2 cloves garlic, minced
• 6mm piece of ginger, minced
• 1 Tbsp. Thai red curry paste
• 1/2 Tbsp. fish sauce
• 1 sweet potato (~225g), peeled and cubed
• ~250g celery root, peeled and cubed
• 3 c. coconut milk
• 1 delicata squash (200-250g), seeded and cubed
• 1 lime, zested and juiced
• 2 Tbsp. chopped fresh cilantro

Directions

1. Melt oil over medium heat.
2. Add the garlic and ginger and cook for ~1 minute.
3. Add the curry paste and cook for another minute or so.
4. Add the fish sauce, sweet potato, and celery root and stir to combine.
5. Reduce heat to medium-low, add coconut milk, and cook for 15 minutes.
6. Add the squash and cook until vegetables are tender (10-15 minutes longer).
7. Stir in the lime zest, remove from heat, and stir in the lime juice.
8. Sprinkle with cilantro and serve with rice.

---

Variants

Vegetarian/Vegan Version

Ingredients

• 2 tsp. coconut oil
• 1-2 cloves garlic, minced
• 6mm piece of ginger, minced
• 1 Tbsp. Thai red curry paste
• 1/2 Tbsp. fish sauce substitute
• 1 sweet potato (~225g), peeled and cubed
• ~250g celery root, peeled and cubed
• 3 c. coconut milk
• 1 delicata squash (200-250g), seeded and cubed
• 1 lime, zested and juiced
• 2 Tbsp. chopped fresh cilantro

This simple squash recipe offered a lot of flexibility. It suggested either acorn or delicata squash, but advised that any small winter squash would work. It gave maple syrup as the default sweetener, but said that honey was also a viable alternative for a "lighter" flavour. And, although it called for thyme as the main herb, it suggested that sage or rosemary would also work if thyme was not available.

I appreciated all these options and actually ended up using a mix of delicata and acorn squash. That said, I think the delicata worked much better. The acorn squash took much longer to cook and didn't seem to come out quite as nice. TF and I also weren't really sold on the thyme with the other flavours. It was alright, but not great. The kids at the table both liked it! That said, I think I'd be inclined to try sage, rosemary, or maybe even a bit of savoury with it next time.

Not a bad recipe overall. That said, I think there are better options if you find yourself with an abundance of delicata squash. Still, I'm glad I gave it a try.

Maple-Glazed Squash with Cranberries

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 3 small squash (preferably delicata)
• 2 tsp. olive oil
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 1 Tbsp. unsalted butter, melted
• 1 Tbsp. maple syrup
• 1 tsp. dried thyme¹
• 1 tsp. orange zest
• 3 Tbsp. fresh cranberries, chopped
• 2 Tbsp. pecans or hazelnuts², chopped (optional)

Directions

1. Preheat oven to 200°C (400°F).
2. Trim the ends off the squash, cut them in half, and scoop out and reserve the seeds.
3. Cut each half in half lengthwise and brush with olive oil.
4. Sprinkle with salt and pepper and roast at 200°C (400°F) for 10 minutes.
5. Meanwhile, combine the butter, maple syrup, thyme (or other herb), and orange zest and set aside.
6. After 10 minutes, brush the squash with the butter mixture and sprinkle with the cranberries, nuts (if using), and some of the reserved squash seeds.
7. Return to oven and roast at 200°C (400°F) until squash is tender (10-15 minutes longer).

---

¹ TF and I weren't crazy about the thyme here. Maybe try rosemary, savoury, or sage next time? ^Back
2 The original recipe didn't call for any nuts, but I think they'd make a nice addition. Walnuts could also be a good option, but I think pecans or hazelnuts would be my first choice. ^Back

This was a decent dish, but it really feels like more of a side-dish than a main course. I think it would be good with a nice piece of salmon or maybe some chicken.

I also messed up a bit in that I forgot that this recipe called for green onions. So when TF asked me if she could use the rest on her lunch, I told her to go ahead. With no fresh green onions left, I ended up using a bit of scallion oil for roasting the veggies instead of the olive oil suggested in the original.

Wheat Berries with Roasted Veggies

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 c. wheat berries¹
• 3 c. vegetable stock²
• 3 parsnips, peeled and cubed
• 1 small (or 1/2 large) butternut squash, peeled and cubed
• 1 large onion (preferably red), peeled and cubed
• 5-7 cloves garlic, unpeeled
• 2 Tbsp. olive oil (or scallion oil)
• 2 Tbsp. balsamic vinegar
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 1/2 c. dried cranberries
• 1/2 c. chopped fresh parsley
• 2 green onions, chopped

Directions

1. Combine wheat berries and vegetable stock in a small pot and bring to a boil.
2. reduce heat to medium, cover, and simmer for ~1 hour.
3. Meanwhile, preheat oven to 230°C (450°F).
4. Toss parsnips, squash, onion, and garlic with oli, vinegar, salt, and pepper and dump into a roasting pan.
5. Roast for ~45 minutes, stirring every 15 minutes.
6. Peel the garlic and return to the veggies.
7. Drain wheat berries and combine with roasted veggies.
8. Toss with cranberries, parsley, and green onions.
9. Drizzle with additional vinegar and serve.

---

¹ I wasn't sure whether hard or soft wheat berries would be better, but I had more hard than soft, so that's what I went with. I figured, if nothing else, hard wheat would offer marginally more protein than soft. ^Back
2 The original recipe called for 3 1/2 c. water. I did use 3 1/2 c. of water, but opted to add an "herb & garlic" bouillon cube as well. I like how that worked out, so I think I'd just use 3 c. of stock next time. (I don't think the extra 1/2 c. was necessary since it just gets drained at the end anyway. ^Back

This ended up being squash-tortilla soup rather than pumpkin-tortilla, but it still worked out very well and everyone enjoyed it a lot.

Pumpkin-Tortilla Soup

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 3 large corn tortillas (or 6 small ones)
• 2 Tbsp. oil, divided
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1/2 Tbsp. cumin seeds, crushed
• 1/2 tsp. dhania-jeera masala
• 1/2 tsp. dried oregano
• 400mL diced tomatoes¹
• ~2 c. cooked black beans
• 3 c. chicken or vegetable stock
• 3 c. cubed, peeled pumpkin (or delicata squash)
• ~1/4 c. chopped fresh cilantro
• 1 avocado, diced (optional)
• 2-3 radishes, sliced (optional)
• 2-3 green onions, sliced (optional)
• 1/2 c. crumbled feta and/or shredded Monterey Jack (optional)

Directions

1. Preheat to 230°C (450°F).
2. Cut the tortillas in half and then crosswise into strips.
3. Toss the tortilla strips with 1 Tbsp. of the oil.
4. Spread the tortilla pieces on a baking sheet and bake at 230°C (450°F) -- preferably on convection/fan setting) -- for ~5 minutes.
5. Flip/turn the pieces and return to oven for 2-3 minutes longer. Set aside.
6. Heat the remaining 1 Tbsp. of oil over medium heat.
7. Add the onion and cook until softened (~5 minutes).
8. Add the garlic and jalapeño and cook for another 2-3 minutes.
9. Add the cumin, masala, and oregano and cook for another minute or so.
10. Add the tomatoes, black beans, stock, and pumpkin and bring to a boil over medium-high heat.
11. Reduce heat to medium-low and cook until pumpkin is tender (~15 minutes).
12. Top with tortilla pieces and fresh cilantro.
13. Optionally garnish wiht avocado, radish, green onion, and/or cheese and serve.

---

¹ I was all out of diced tomatoes, so I ended up using crushed instead. ^Back

I've really fallen off the rails with the meal plan this week. I usually end up deviating from whatever I've sketched out at some point during the week, but it doesn't typically start happening the day after I put the darn thing together!

Anyway, this week has been a bit weird and I've ended up having to make a lot of last-minute swaps. These chicken thighs were originally destined for a delicious-sounding chicken, lemon, and olive tagine, but the parsley that I'd intended to use for the marinade had gone off and by the time I was able to get home with more, there wasn't enough time left to actually marinate the meat. So I ended up seeking something that I could make more quickly with the ingredients I had on hand. And, honestly, this was a really solid choice. It turned out great! I really love the dark tanginess of the balsamic-and-citrus-based sweet and sour sauce.

Chicken Agrodolce with Delicata Squash

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1/3 c. flour
• 1/2 Tbsp. coarse sea salt, ground and divided
• 3/4 tsp. black peppercorns, ground and divided
• 8 skin-on bone-in chicken thighs
• 2 Tbsp. olive oil
• 3 bay leaves
• 10 allspice berries
• 3-4 cloves garlic, sliced
• 1 delicata squash, seeded and cut into 2-cm cubes
• 1 large red onion, cut into 2-cm cubes
• 1/4 c. honey
• 1/4 c. balsamic vinegar
• 1/2 c. dry white wine
• 1/2 c. orange juice (~2 oranges)
• 1/4 c. lemon juice (~1 lemon)
• 1/8-1/4 tsp. ground cayenne
• 3-4 Tbsp. pine nuts¹, toasted

Directions

1. Combine the flour, 1/2 tsp. of the salt, and 1/4 tsp. of the pepper and dredge the chicken in it.
2. Heat the oil over medium heat.
3. Add the chicken, skin-side-down, along with the bay leaves and allspice berries.
4. Cook, turning once, until golden and slightly crispy (~8 minutes). Transfer chicken to a plate and set aside.
5. Add the garlic, squash, and red onion and cook until the vegetables begin to caramelize (~8 minutes).
6. Add the honey, vinegar, and wine and cook until liquid is reduced by half (5-6 minutes).
7. Add the remaining 1/2 tsp. each of salt and pepper along with the cayenne and stir to combine.
8. Return the chicken to the pan and bring to a boil.
9. Reduce heat to medium-low, cover, and simmer until sauce is thickened and chicken is cooked through (20-25 minutes).
10. If sauce is still too thin for your liking, stir in a little of the leftover dredging flour and cook for another minute or two.
11. Add the pine nuts and cook until they soften slightly (2-3 minutes).

---

¹ I was all out of pine nuts, so I ended up slowly toasting a few whole almonds and then chopping them into slivers and using them in place of the pine nuts. I think they made a good substitute, but I'll try it with pine nuts next time if I can. ^Back

I thought this recipe sounded delicious and I've been wanting to try it out for a while. Unfortunately, I'm just very bad at coordinating having both the ingredients and the energy to make it. I finally did it though! I mean, I ended up having to substitute frozen kale for the fresh because I ended up using up all the fresh kale in another dish. But that worked out okay in the end. And we all got to enjoy delicious stuffed squash.

Between the cheese, the almonds, and the combination of butter and oil, this dish is a little more calorically dense than I'd prefer for a vegetable side. It is very tasty though. And relatively filling. And, although I haven't worked out all the nutritional information, I'd think it should pack a decent punch fiber- and nutrient-wise between the squash, kale, and apple. And it definitely feels a bit special and indulgant, which is nice.

I only tried the apple-almond version, but I've included the pear-hazelnut variant as well. It also sounds great (possibly even better than the apple one), but I didn't have any pears on hand, so I stuck to the apple recipe for this time around.

Stuffed Acorn Squash

Slightly adapted from Cook's Country December/January 2016

Ingredients

• 2 acorn squash, quartered pole-to-pole
• 2-4 Tbsp. olive oil¹
• 3/4 tsp. coarse sea salt, ground
• 1 tsp. black peppercorns, ground
• 170g kale, stemmed and sliced
• 1 Fuji or Gala apple, diced
• 1 clove garlic, minced
• 1/2 tsp. minced fresh rosemary (or 1/4 tsp. dried)
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. unsalted butter
• 60g soft goat cheese
• 2 Tbsp. slivered almonds

Directions

1. Preheat oven to 200°C (400°F).
2. Scoop the seeds and guts from the squash wedges and discard them.
3. Drizzle the squash quarters with 1-2 Tbsp. of the oil, 1/2 tsp. of the salt, and pepper and toss to coat.
4. Place the wedges with one cut side down on a baking sheet and roast until the downward-facing side is browned (~20 minutes).
5. Flip so that the other cut side is facing down and roast for another 15 minutes.
6. Remove from oven and allow to cool.
7. Once cool enough to handle, scoop the flesh from the two least attractive wedges. Discard the skin.
8. Flip remaining six wedges skin-side-down on the baking sheet.
9. Heat 1/2-1 Tbsp. of the remaining oil over medium heat.
10. Add kale, apple, and the remaining 1/4 tsp. of salt and cook, covered, until kale wilts (~3 minutes).
11. Uncover and continue to cook until liquid has evaporated (30-60 seconds).
12. Add the scooped squash flesh, mix well, and cook until beginning to brown (1-2 minutes).
13. Push squash mixture to sides of pan and pour in remaining 1/2-1 Tbsp. of oil, garlic, and rosemary to the centre.
14. Cook until fragrant (30-60 seconds).
15. Stir the garlic mixture into the squash mixture.
16. Add the vinegar and cook until evaporated (~1 minute).
17. Remove from heat and stir in the butter.
18. Divide filling among squash wedges.
19. Top with goat cheese and almonds. (~10g of cheese and 1 tsp. of almonds per wedge.)
20. Roast until almonds are browned and squash is heated through (5-7 minutes).
21. If desired, drizzle with extra oil before serving.

---

Variations

Stuffed Acorn Squash with Pear and Hazelnuts

Ingredients

• 2 acorn squash, quartered pole-to-pole
• 2-4 Tbsp. olive oil¹
• 3/4 tsp. coarse sea salt, ground
• 1 tsp. black peppercorns, ground
• 170g kale, stemmed and sliced
• 1 anjou pear, diced
• 1 clove garlic, minced
• 1/2 tsp. minced fresh thyme (or 1/4 tsp. dried)
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. unsalted butter
• 60g soft goat cheese
• 2 Tbsp. chopped toasted hazelnuts

---

¹ I halved all the oil quantities called for because I'm trying to lose weight right now. If you're also feeling calorie-conscious, then use the smaller amount of oil. If you're not worried about calories and would like maxium richness, use the larger amount. ^Back

Spice-Roasted Butternut Squash

We've had a butternut squash languishing on the counter for a couple weeks now. I keep telling myself that tommorrow will be the day that I finally manage to do something with it. But then it just never quite happens.

I had been vaguely thinking of making the squash salad out of that vegetable a day cookbook I'd been flipping through a while back, but I just wasn't feeling it today, so I turned to Cook's Country instead.

The squash was pretty nice. But I found it a bit greasy. I think that 3 Tbsp. of oil + 2 Tbsp. of butter is way too much fat for one squash. I'd probably try cutting the oil and butter each by a Tbsp. next time.

I was also a little confused by the flavour combinations. The lemon version involved cumin, cinnamon, and thyme. With the lime, they had cumin, allspice, and chives. And with the orange, they had cumin, coriander, and oregano. Now, I followed the recipe this time, and it was tasty but, personally, I would've been much more inclined to put the lime with the cumin and coriander and then double up on the Coriandrum with a bit of cilantro (coriander leaves) in the butter. I've included the original recipes below, but below that I've also included my take on what flavour combinations I think would be good.

Spice-Roasted Butternut Squash with Honey-Lemon Butter

From Cook's Country December/January 2018

Ingredients

• 3 Tbsp. olive oil
• 1 1/4 tsp. salt, divided
• 1 tsp. ground cumin
• 1 tsp. ground cinnamon
• 1/8 tsp. ground cayenne
• 1.25kg butternut squash, cubed
• 2 Tbsp. unsalted butter
• 1 Tbsp. honey
• 1 tsp. chopped fresh thyme
• 1 tsp. lemon juice

Directions

1. Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper or a silicone baking mat.
2. Whisk together oil, 1 tsp. salt, cumin, cinnamon, and cayenne.
3. Toss squash with oil mixture.
4. Dump squash into prepared baking sheet and spread to form an even layer.
5. Roast at 220°C (425°F) for 30 minutes.
6. Combine butter and honey and heat until butter is completely melted.
7. Stir in remaining 1/4 tsp. of salt, thyme, and lemon juice.
8. Drizzle squash with butter mixture and serve.

---

Variations

Spice-Roasted Butternut Squash with Honey-Lime Butter

Ingredients

• 3 Tbsp. olive oil
• 1 1/4 tsp. salt, divided
• 1 tsp. ground cumin
• 1 tsp. ground allspice
• 1/8 tsp. ground cayenne
• 1.25kg butternut squash, cubed
• 2 Tbsp. unsalted butter
• 1 Tbsp. honey
• 1 tsp. chopped fresh chives
• 1 tsp. lime juice

Spice-Roasted Butternut Squash with Honey-Orange Butter

Ingredients

• 3 Tbsp. olive oil
• 1 1/4 tsp. salt, divided
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/8 tsp. ground cayenne
• 1.25kg butternut squash, cubed
• 2 Tbsp. unsalted butter
• 1 Tbsp. honey
• 1 tsp. chopped fresh oregano
• 1 tsp. orange juice

Better Butternut Squash: Lemon

Ingredients

• 2 Tbsp. olive oil
• 3/4 tsp. coarse sea salt, ground
• 1 tsp. cumin seeds, ground
• 1 tsp. ground cinnamon
• 1 tsp. ajwain seeds, ground
• 1/8 tsp. ground Kashmiri chilies
• 1.25kg butternut squash, cubed
• 1 Tbsp. unsalted butter
• 1 Tbsp. honey
• 2 tsp. lemon juice

Better Butternut Squash: Lime

Ingredients

• 2 Tbsp. olive oil
• 3/4 tsp. coarse sea salt, ground
• 1 tsp. cumin seeds, ground
• 1 tsp. coriander seeds, ground
• 1/8 tsp. ground cayenne
• 1.25kg butternut squash, cubed
• 1 Tbsp. unsalted butter
• 1 Tbsp. honey
• 2 tsp. chopped fresh cilantro
• 2 tsp. lime juice

Better Butternut Squash: Orange

Ingredients

• 2 Tbsp. olive oil
• 3/4 tsp. coarse sea salt, ground
• 1 tsp. allspice berries, ground
• 1 tsp. ground cinnamon
• 1.25kg butternut squash, cubed
• 1 Tbsp. unsalted butter
• 1 Tbsp. honey
• 1 tsp. grated ginger
• 1 Tbsp. chopped flat-leaf parsley
• 2 tsp. orange juice

I... mostly followed the recipe for this one. Kind of. Pretty much.

We didn't have any pancetta, so I tossed in an old Parmesan rind instead to help infuse it with some tasty, salty, umami. Instead of chives, I topped it with toasted pumpkin seeds and fried capers. And, now that I'm looking at the recipe again, I'm realizing that I think I forgot to add the vinegar too. That wasn't an intentional change. I just forgot. Oh, and I ended up bumping up the garlic a bit and using mirepoix instead of just onion and celery as suggested. And I guess my bell pepper to squash ratio was probably a bit different too. But really it's still pretty much almost the same recipe at heart. Nearly.

Butternut Squash and Red Pepper Soup

Adapted from Cook's Country October/November 2019

Ingredients

• 2 Tbsp. butter
• 1 red bell pepper, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 1 rib celery, chopped
• 3 cloves garlic, minced
• 1 good-sized (~4cm x 8cm) Parmesan rind
• 1/4 tsp. dried thyme
• 1/4 tsp. peppercorns, ground
• 1/4 tsp. ground cayenne
• ~450g roasted butternut squash flesh
• 2 c. chicken or vegetable stock
• 1/2 Tbsp. sherry or white wine vinegar
• 3-4 Tbsp. pumpkin seeds, toasted
• 1-2 Tbsp. capers, fried
• 2-3 Tbsp. grated Parmesan

Directions

1. Melt butter over medium heat.
2. Add bell pepper, onion, carrot, celery, garlic, and Parmesan rind and cook for ~5 minutes.
3. Add thyme, pepper, and cayenne and cook for another minute or two.
4. Add squash and stir in stock.
5. Bring to a boil and cook, covered, stirring occasionally, for 10-15 minutes.
6. Puree soup. (A conventional or an immersion blender works well for this.)
7. Stir in vinegar.
8. Season to taste with salt and pepper.
9. Sprinkle with toasted pumpkin seeds, fried capers, and grated Parmesan as desired.

I had a butternut squash that needed to be used up and I needed bread. This recipe seemed like a good way of dealing with both things at once.

I probably should've given my starter a bit longer to ferment. It didn't really seem like it had reached peak activity by the time I was mixing up the dough. But I was tired and just wanted some bread, so I went ahead with it all the same. The bread came out fine. The flavour and crumb were nice. The crust was good. I'm sure it would've been nicer with a more active starter, but the results were decent even with my sub-optimal timing.

Butternut Squash Sourdough

Slightly adapted from Sourdough.com

Ingredients

First Preferment

• 25g sourdough starter (100% hydration)
• 50g flour
• 50mL water

Second Preferment

• first preferment
• 125g flour
• 125mL water

Dough

• 264mL water
• 320g butternut squash, roasted and peeled
• 840g flour¹
• 18g coarse sea salt
• 240g second preferment²
• 50g sunflower seeds

Directions

First Preferment

1. Combine starter, flour, and water and mix thoroughly.
2. Cover and let stand at room temperature for 8-12 hours.

Second Preferment

1. Combine first preferment, flour, and water and mix thoroughly.
2. Cover and let stand at room temperature for 4-8 hours.

Dough

1. Combine water and squash in a blender and puré until smooth.
2. Combine flour and salt.
3. Make a well in the centre of the flour and pour in the squash puré and the second preferment (you will not need it all).
4. Mix, working from the centre outward, until just combined and a rough dough is formed.
5. Cover and let the dough rest for 10 minutes.
6. Turn the dough out onto an oiled surface and knead for 1-2 minutes.
7. Adjust the consistency with more flour or water as needed. The dough should be fairly loose.
8. Return the dough to the covered bowl and rest for another 10 minutes, then knead it (on an oiled surface) for another minute or two.
9. Rest and knead the dough one more time.
10. Shape the dough into a ball and place in a covered bowl to rest for 30 minutes.
11. Stretch and fold the dough, then turn it over and rest for another 30-60 minutes.
12. Keep stretching at 30-60 minute intervals for ~3 hours.
13. Flatten the dough into a large rectangle and sprinkle with half the sunflower seeds. Fold the dough into thirds and then shape into a ball. Return to covered bowl to rest for another 30-60 minutes.
14. Flatten the dough again and sprinkle with the remaining seeds. Fold into thirds and shape into a ball.
15. If the dough still seems a bit lethargic, give it a few more stretch-and-folds (at 30-60 minute intervals) until it seems more active.
16. Once the dough seems nice and peppy, divide it into 2-4 equal portions (depending on whether you want large loaves or baguettes).
17. Round each portion, cover, and rest for 30 minutes.
18. Shape each portion as desired and transfer to fridge overnight.
19. In the morning, remove the dough from the fridge and preheat the oven to 230°C (450°F).
20. Grease a baking sheet and sprinkle with with cornmeal.
21. Once the oven is preheated, pour a few cups of boiling water into a large pan and place it on the lower oven rack.
22. Transfer your shaped loaves to the prepared pan and slash as desired.
23. Place the baking sheet with the loaves on the middle rack (above the pan of boiling water).
24. Bake at 230°C (450°F) for 10-15 minutes.
25. Reduce heat to 180°C (350°F) and carefully remove the water pan from the oven. Bake for another 5-30 minutes (depending on the size of your loaves).
27. Once loaves are done (sound hollow when underside is tapped), turn the oven off and leave the bread in the hot oven for 10 minutes.
28. Remove from oven and transfer to cooling rack.

One of my favourite local restaurants sometimes has a burrata-stuffed Acorn squash on the menu and it is TO DIE FOR! Even the skin is delicious. I don't think my version came out quite as addictively tasty as theirs, but it was still darn good. I think, if I wanted to really perfect it, I'd want to find a way to char the skin and maybe infuse it with saltiness. This was definitely a good starting point though.

Cheese-Stuffed Roasted Acorn Squash

Adapted from Half-Baked Harvest

Ingredients

• 1 acorn squash
• 2 Tbsp. unsalted butter, melted
• 1 Tbsp. honey
• 1/2 Tbsp. brown sugar
• 1/4 tsp. red chile flakes
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 1/2 c. ricotta
• 50-100g fresh mozzarella, sliced thin
• 3-4 tsp. pomegranate molasses
• 1 tsp. olive oil

Directions

1. Cut squash in half and scoop out the seeds.
2. Preheat oven to 220°C (425°F).
3. Combine butter, honey, brown sugar, chile flakes, salt, and pepper and mix well.
4. Coat squash halves with the butter mixture inside and out.
5. Place cut-side-up on a baking sheet (preferably one that has been lined with a silicone baking mat) and bake at 220°C (425°F) for 40 minutes.
6. Remove from oven and fill squash halves with ricotta.
7. Top with mozzarella and return to oven for 10 more more minutes at 220°C (425°F).
8. Remove from oven, transfer to serving plate and drizzle with pomegranate molasses and olive oil.
9. Serve as is or with some crusty bread.

I've been deep in the madness place trying working on kitchen renovation stuff lately and haven't exactly been keeping up with the blog(s). I've hit a bit of a lull for the moment though and figured I really should write this up.

This recipe seemed a bit unusual, but it produced delicious results. I do feel that the soy sauce somewhat overpowered the curry powder though. Next time I think I'd try it with just half the quantity of soy sauce. The original recipe calls for 1/4 c., but I think 2 Tbsp. would be plenty!

Seitan Curry Pot Pie

Slightly adapted from Bon Appetit

Ingredients

• 1/4 c. unsalted butter
• 1 large onion, chopped
• 1 Granny Smith apple, chopped
• 1 delicata or 1 small butternut squash, peeled and cut into bite-sized pieces
• 3-4 carrots, peeled and cut into bite-sized pieces
• 1 small daikon or 6-7 red radishes, trimmed and cut into bite-sized pieces
• 1 medium or 2 small russet (or other floury) potatoes, cut into bite-sized pieces
• 250g cremini mushrooms, coarsely chopped
• 6-7 cloves garlic, sliced thin
• 1-2 bay leaves (optional)
• 1 Tbsp. ginger paste
• 2 Tbsp. Madras curry powder
• 2 Tbsp. flour
• 2 c. vegetable broth
• 3 Tbsp. cornstarch
• 2 Tbsp. light soy sauce
• 450g seitan, cut into bite-sized pieces
• 1/4 c. chopped fresh cilantro (optional)
• 400g puff pastry
• 1 egg, lightly beaten

Directions

1. Melt butter over medium heat in a 12" braising pan or shallow pot.
2. Add onion and apple and cook for 8-10 minutes.
3. Add squash, carrots, radish, potato, mushrooms, garlic, and bay leaves (if using) and cook for another 12-15 minutes.
4. Add ginger, curry powder, and flour and cook for another 1-2 minutes.
5. Whisk cornstarch into broth until smooth.
6. Add broth mixture to vegetable mixture.
7. Stir in soy sauce.
8. Bring to a simmer and cook, stirring frequently until thickened.
9. Add seitan and cilantro and mix well.
10. Set aside to cool for 20-30 minutes.
11. Preheat oven to 220°C (425°F).
12. Roll out pastry to slightly larger dimensions than the pot.
13. Place the pastry over the pot with ~2cm overhang on all sides.
14. Seal the edges and brush with egg.
15. Cut a few slits in the pastry and transfer the whole assembly to the hot oven.
16. Bake at 220°C (425°F) for 18-22 minutes.
17. Reduce temperature to 180°C (350°F) and bake for another 30-45 minutes.