Root Vegetable And Apple Soup With Dungeness Crab and Brown Butter

 

Root Vegetable and Apple Soup with 

Dungeness Crab and Brown Butter

Nothing warms the soul more than a tasty bowl of soup topped with seafood.  This recipe is a winner, a real "dinner winner"!

Ingredients:

1 small butternut squash, peeled and diced
2 carrots, peeled and diced
1 turnip, peeled and diced
1 rutabaga, peeled and diced
1 yellow onion, peeled and diced
10 cloves garlic, chopped
8 ounces unsalted butter, divided, plus more for garnish
2 Granny Smith apples, peeled and diced
4 sprigs thyme
2 cups white wine
4 cups vegetable stock
1 cup heavy cream
1 tablespoon maple syrup
1 tablespoon salt
Salt and pepper to taste
1 bunch fresh chives, chopped, for garnish
2 steamed crabs or fresh Dungeness crab meat
Juice of 1 Meyer lemon
Directions: 

Cook the vegetables in 4 ounces of butter for 10 minutes in a Dutch oven. Add the apples and thyme and cook for another 10 minutes.
Deglaze the vegetables with wine and reduce the liquid for 5 minutes. 

Add the vegetable stock, heavy cream, maple syrup and salt and simmer very low for 2 hours.

Blend the soup on high until completely smooth. Season with additional salt and pepper.

Brown 4 ounces of butter in a sauté pan until the liquid turns golden brown. Add the crab meat and lemon juice and cook on high for 2 minutes.

Pour the warm soup into a bowl and top with the brown butter crab. Garnish with chives and extra brown butter.  Serves 4 to 6

Butternut Squash Soup With Apples And Bacon

Butternut Squash Soup 

With Apples and Bacon

Ingredients:
4 slices bacon,, cut crosswise into 1/4 - inch strips 
1/4 cup chopped shallots 
 2 1/2 lb.. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2 - inch dice (to yield about 6 cups) or use 3 bags already cubed squash 
1 small Granny Smith or other tart - sweet apple,, peeled, cored, and cut into 1/2 - inch dice (to yield about 1 cup)
1 tsp.. curry powder 
1 tsp.. kosher salt 
1/2 tsp.. freshly ground black pepper 

4 cups low sodium chicken broth
1 T. chopped fresh thyme leaves 

Directions:
In a large Dutch oven or soup pot set over medium heat,, cook the bacon, stirring occasionally,, until crisp and golden, 8 to 10 minutes.  Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

Increase heat to medium high.. Add the shallots and squash to the pot with the bacon fat and cook until lightly browned, 4 minutes (resist the urge to stir it too  often or it won’t brown).  

Stir in the apple, curry, salt, and pepper and cook for about 4 minutes.  Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes.

Puree soup with an emersion blender until almost smooth. Stir in the thyme and half the bacon.  Season to taste with salt and pepper.  Reheat the soup and garnish each serving with the remaining bacon.

Roasted Butternut Squash, Spinach, And Arugula Salad With Dried Cranberries And Warm Cider Vinaigrette And Pumpernickel Toasts

Roasted Butternut Squash Spinach and Arugula Salad with Dried Cranberries and Warm Cider Vinaigrette and Pumpernickel Toasts  Serves 8 to 10.. 
Ingredients:
3 lbs. butternut squash, peeled and diced ( 3/4 inch)
1 1/4 cups extra - virgin olive oil, divided use
2 T. pure maple syrup
Salt and freshly ground black pepper
1/3 cup dried cranberries
1 1/2 cups apple cider or apple juice
1/4 cup cider vinegar
1/4 cup minced shallots
4 tsp. Dijon mustard
6 oz. baby spinach
4 oz. baby arugula
1 cup walnuts halves, toasted
1 1/2 cups coarsely grated Parmesan
4 to 5 slices Pumpernickel bread
6 T. unsalted butter, melted
Fleur de sel
Directions:
1. Preheat the oven to 400 degrees. Toss the butternut squash with 1/4 cup olive oil, the maple syrup, 2 tsp. salt and 1 tsp. pepper in a large bowl . Transfer mixture to a parchment - lined baking sheet, spread out in a single layer. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the dried cranberries to the pan for the last 5 minutes.

2. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium - high heat. Cook for 6 to  8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1 cup olive oil, 1 1/2 tsp. salt, and 1/2 teaspoon of pepper.

3.. For the Pumpernickel Toasts, preheat oven to 375 degrees. Brush bread slices with melted butter and sprinkle with salt. Cut bread in half on the diagonal and arrange on a baking sheet. Toast bread in oven for 8 to 10 minutes or until just toasted.

4. Place the spinach and arugula in a large salad bowl  and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well.  Sprinkle with salt and pep per and serve immediately   with a piece of the Pumpernickel Toast on 
the side.

Harvest Nachos With Squash, Brussei

Harvest Nachos with Squash,

Brussels Sprouts & Smoked Cheddar

Breaking out of its Tex-Mex shackles, Harvest Nachos finds crunchy tortilla chips baked under a bed of two cheeses, roasted fall veggies, dried cranberries and fresh thyme. If you cut the vegetables and grate the cheeses ahead of time, the whole dish comes together in under an hour. It is important to layer nachos so the last bite is as good as the   first.  Serves 8

Ingredients:

3 cups (750 mL) diced butternut squash, cut into ¾-inch (2-cm) 

   cubes

1 lb (455 g) Brussels sprouts, trimmed, quartered through core
2 tbsp (30 mL) canola oil
Salt and freshly ground pepper to taste
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) water
2 tsp (10 mL) sugar
1 large shallot, thinly sliced into rings
1 lb (455 g) sturdy tortilla chips
½ lb (225 g) smoked cheddar, grated
½ lb (225 g) Swiss melting cheese (Emmenthal, Appenzeller, 

    Gruyère), grated
½ cup (125 mL) dried cranberries
3 tbsp (45 mL) fresh thyme leaves
Lemon wedges for serving

Directions:
Preheat oven to 450°F (230°F).

In a large mixing bowl, combine squash, Brussels sprouts, oil, salt and pepper. Mix thoroughly and transfer to a heavy-duty baking

sheet lined with parchment paper. Bake on lower rack, stirring twice, until browned and soft, about 25 minutes. Remove from oven.

Lower temperature to 350°F (180°F).

While the vegetables are roasting, whisk vinegar, water, sugar and a pinch of salt in small bowl until sugar is dissolved. Stir in shallot. Set aside, stirring occasionally.

Line a heavy-duty rimmed baking sheet with foil. Spread out half the chips and sprinkle with half the cheese, half of the roasted vegetables, cranberries and thyme. Repeat with a second layer using up remaining half of chips, cheese and toppings. Bake until cheeses are melted and nachos are hot, 15 to 20 minutes.

Remove from oven. Drain shallots and sprinkle over nachos. Serve immediately with lemon wedges.

Serves 8

Butternut Squash Risotto With Leeks And Spinach ~ Vegan

Butternut Squash Risotto 

With Leeks And Spinach

Cozy up with a comforting bowl of vegan Butternut Squash Risotto with Leeks and Spinachmade with very little fuss, in your Instant Pot (or on the stovetop.) Vegan-adaptable and Gluten-free this is quickly becoming a reader favorite. Make the flavorful Leek oil out of the left-over leek tops to drizzle over your bowl of risotto. One of my personal favorites!

Ingredients

2 tablespoons olive oil (or butter)
2 cups sliced leeks (one extra large leek)
4 garlic cloves, rough chopped
8 sage leaves, chopped
1 cup Arborio rice or short-grain Spanish rice (Bomba)
2 heaping cups butternut squash, cubed (please see notes if making on stove top!)
1/4 cup white wine (or skip it)
2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)
1/2 teaspoon salt
1/8 teaspoon white pepper (or sub black pepper to taste)
1/2 teaspoon nutmeg the nutmeg makes this- don’t leave it out!
                                    ——
2–3 handfuls baby spinach or chopped kale
                                   __ __

Optional:
1/4 – 1/2 cup parmesan, pecorino, manchego, goat cheese, vegan cheese or cashew cheese – or the leave cheese out and use LEEK OIL for garnish. Or stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil.
Optional: Maple Glazed Pecans

Directions:
Slice and rinse leeks, separating rings (rinsing will help them to soften faster).Set Instant Pot to the “Saute” function.

Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.

Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot.

Add the wine and scrape up the browned bits- a wooden spoon is good for this. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.

Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally, release for 5 minutes, then manually release.

While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.

Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto.

Garnish with optional leek oil or maple glazed pecans.

Notes:
To elevate this, make the leek oil and maple glazed pecans, and perhaps top it with some additional roasted or pan-seared butternut that has been nicely caramelized.

The butternut in the instant pot will break down and almost becomes the sauce here.

Stovetop instruction: (you will need 4-5 cups warm stock)
Roast Butternut, Toss the cubed butternut squash with olive oil, salt and pepper and ROAST in a 400 F oven on a parchment-lined sheet pan until caramelized and tender 25-30 minutes. At the same time make risotto.

Risotto: In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant.

Add the rice and saute 1 minute, stirring. Add a splash of white wine, and cook this off. Add the salt, pepper and nutmeg. Add 1-2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer. Simmer until most of the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. If adding kale, add it with the last cup of broth. If adding spinach, you can stir it in at the end. Keep the risotto thick and hearty or add more stock to loosen it up a bit.

Stir in the roasted butternut and spinach and optional cheese or butter. Taste, season and adjust salt and pepper. If bland, it probably needs more salt.

Garnish with the leek oil and maple glazed pecans.

Spicy Sausage, Farro & Kale Soup

Spicy Sausage, Farro, & Kale Soup

If you can, use homemade chicken stock; if not, purchase low-sodium or no-salt broth. Then you can control the salt. While Tuscan kale is available in many supermarkets, regular kale will work as well. Farro, a dried grain, will be a little harder to find but is readily available in any Italian supermarket. The Parmesan rind adds further depth of flavor (so don’t throw rinds out, simply freeze until ready to make soup)
Ingredients:
1 tbsp (15 mL) olive oil
1 onion, finely chopped
1 carrot, finely chopped

1 celery stalk, including leaves, finely chopped
2 Italian sausages, mild or spicy
3 cloves garlic, minced
8 large fresh sage leaves, finely chopped
8 cups (2 L) chicken stock
¾ cup (175 mL) farro
1 Parmesan rind (optional) 
1 small bunch black Tuscan kale
1½ cups (375 mL) ½ inch (1 cm) diced butternut squash
Salt and black pepper to taste
Garnish
Toasted Italian bread slice and/or Parmesan curls

Directions:

In a large pot, heat oil over medium heat. Add onion, carrot and celery. Remove sausages from casings and stir with vegetables in pot. Stir frequently to break up and cook sausage, about 5 minutes. Add garlic and sage, and then stir. 

Add stock to pot. Rinse farro then add to stock along with Parmesan rind, if using. Bring to a boil then cover and simmer gently, stirring once or twice, for 30 minutes. Meanwhile, remove and discard ribs and stems from kale. Stack leaves and cut crosswise into 3-inch (8-cm) pieces. You should have about 7—cups (1.75 L) lightly packed. 

After 30 minutes, add kale and squash to pot. Continue to cook covered for 10 more minutes. Season to taste with salt and pepper. Ladle soup into bowls. Top with toasted bread slice, if desired, or use only Parmesan.    Makes 10 cups

Instant Pot Butternut Squash Bharta

Instant Pot Butternut Squash Bharta 

Ingredients:

2 tablespoons oil 30 ml
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1 large red onion chopped
6 large garlic cloves chopped
1.5 inch ginger chopped
1 green chili chopped, or more to taste
2 large tomatoes chopped
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1/4 teaspoon garam masala
1/4 teaspoon smoked paprika
3/4 teaspoon salt or to taste
1/2 teaspoon sugar optional
2 lb diced butter nut squash around 5 cups diced suqash
1/3-1/2 cup water
2-3 tablespoons chopped cilantro

Directions:
Press the saute button on the Instant Pot. When it displays hot, add the oil and then add the cumin seeds and mustard seeds. Let them pop.
Then add the onion, garlic, ginger and green chili. Saute 2 to 3 minutes.

Add the chopped tomatoes, stir and deglaze the pot. There shouldn't be any browned bits stuck to the bottom of the pot. Add the coriander powder, red chili powder, garam masala, smoked paprika, salt and sugar. Mix until combined.

Add the butternut squash and water (1/3 to 1/2 cup, squash releases a lot of water when pressure cooked).

Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes and then do a quick release.

Open the pot, press saute and then mash the cooked squash with a potato masher. You may also use a fork.

Cover the pot with a glass lid and let it simmer on saute mode for 7 to 10 minutes until the excess water evaporates and bharta becomes little dry. 

Note: it splutters, so best to cover the pot with a glass lid when it's simmering on saute.

The bharta will thicken more as it cools down. Add cilantro.Garnish with more cilantro and serve butternut squash bharta with roti, paratha or rice.

Oven Instructions
To make this using the oven and stove-top, pre-heat oven to 425 F degrees. Drizzle the squash cubes with oil and roast at 425 F for 25 to 30 minutes or until very soft. Remove from oven. 

Heat oil in a pot on medium heat. Once the oil is hot, add the cumin seeds and mustard seeds. Let them pop and then add the onion, garlic, ginger and green chili. Saute for 2 to 3 minutes until onions soften. Then add the tomatoes and cook for 4 to 5 minutes. Add the spices, salt and sugar and stir for 30 seconds.

Add the roasted squash and mash with a potato masher. Do not add any water. Stir and let it simmer for 5 minutes on medium-low heat, stirring often. Garnish with cilantro and serve.

Greek Lentil And Spinach Soup With Lemon

                                          

 

Greek Lentil And Spinach Soup With Lemon

In addition to all its other virtues, this brightly flavorful, easy soup from an almost three-decade-old cookbook is vegan, gluten-free and low-fat. Don’t skip the clean zing of lemon, which makes it sing.

Storage notes: The soup can be refrigerated for up to 2 weeks or frozen for up to 3 months.

Ingredients
1 pound brown or large green lentils, rinsed and picked over
10 cups vegetable broth or water
1 jalapeño pepper, stemmed, seeded and chopped
2 teaspoons whole coriander seeds
1 1/2 teaspoons cumin seeds
2 1/2 teaspoons dried oregano
2 bay leaves
2 medium Yukon gold, russet or red potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice
10 ounces baby spinach, chopped
1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups)
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery, with leaves, sliced
3 large garlic cloves, finely chopped
2 teaspoons kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/3 cup fresh lemon juice
2 lemons

Directions:
In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender.

Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender.

Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves.

Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.

Butternut Squash Salad with Feta Cheese and Olives

 Salty feta cheese and olives are the perfect flavor balance to sweet, caramelized butternut squash in this simple, satisfying side dish. Bulk the salad up with rotisserie chicken and serve over bulgur, rice, or couscous for a hearty fall entree.

Ingredients
8 cups diced butternut squash (from 2 medium squash)
1 red onion, diced
5 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper
2 teaspoons red wine vinegar
1 teaspoon fresh lemon juice (from 1 lemon)
1 teaspoon honey
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh dill
1 cup canned chickpeas (garbanzo beans), drained and rinsed
1/3 cup sliced pitted kalamata olives
1/3 cup chopped toasted walnuts
1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
2 tablespoons chopped fresh flat-leaf parsley

Directions:
Preheat oven to 450°F. Toss together squash, onion, 3 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper on rimmed baking sheet. Roast in preheated oven until squash is browned and tender, 20 to 25, rotating pan on rack after 15 minutes. Let stand until cool enough to handle.

Meanwhile, whisk together vinegar, lemon juice, honey, oregano, dill, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until thoroughly combined.

Pumpkin Bread With Salted Brown Butter Glaze Recipe

 

Pumpkin Bread With Salted 
Brown Butter Glaze Recipe

Ingredients
For the Bread:
8 ounces all-purpose flour, (1 2/3 cups; 225g)
1/2 ounce malted milk powder, such as Ovaltine (2 tablespoons; 15g)
1 teaspoon baking powder
1 teaspoon (4g) kosher salt; for table salt, use the same weight or half as much by volume
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 large eggs (3 1/2 ounces; 100g)
8 ounces (1 cup; 225g) pumpkin or butternut squash purée, canned or homemade (see note)
5 ounces neutral oil, such as vegetable or canola oil (2/3 cup; 140g)
4 ounces (1/2 cup; 115g) granulated sugar
4 ounces (1/2 cup; 115g) light brown sugar
2 ounces milk, any fat percentage (1/4 cup; 55g)
1 teaspoon vanilla extract
For the Glaze:
2 ounces (1/2 cup; 60g) powdered sugar, sifted
1/4 teaspoon kosher salt; for table salt, use half as much by volume
1/8 teaspoon ground cinnamon
1 ounce (2 tablespoons; 30g) unsalted butter
1/2 ounce milk, any fat percentage (1 tablespoon; 15g)
1/4 teaspoon vanilla extract

Directions

For the Bread: Grease an 8 1/2- by 4 1/2-inch loaf pan and line with a 7- by 13-inch sheet of parchment paper so that parchment hangs over the long sides of the pan to form a sling. Adjust oven rack to lower-middle position and preheat to 350°F (177°C).

In a medium bowl, whisk together all-purpose flour, malted milk powder, baking powder, salt, cinnamon, baking soda, allspice, nutmeg, cloves, and ginger until well combined, about 1 minute.
In a large bowl, whisk together eggs, pumpkin/squash purée, oil, granulated sugar, brown sugar, milk, and vanilla until thoroughly combined and sugars are dissolved, about 1 minute.
Add flour mixture to egg mixture. Whisk just until incorporated and no dry flour remains, about 1 minute.
Using a flexible spatula, scrape batter into prepared loaf pan. Bake until loaf is domed and golden brown and a cake tester inserted in the center comes out with few moist crumbs attached, or to an internal temperature of around 200°F (93°C), about 1 hour.
Transfer pan to a wire rack set in rimmed baking sheet to cool for 30 minutes. Run a butter knife along edges to loosen, then lift loaf using overhanging parchment. Remove parchment and return loaf to wire rack.
Meanwhile, for the Glaze: In a heatproof small bowl, combine powdered sugar, salt, and cinnamon.

In a 1-quart stainless steel saucier, melt butter over medium-low heat. Increase heat to medium and simmer, stirring with a heat-resistant spatula while butter hisses and pops. Continue cooking and stirring until foaming subsides, scraping up brown bits that form on bottom, and butter is golden yellow and milk solids are chestnut brown in color, about 5 minutes. Remove from heat.
Add milk, vanilla, and butter, along with all the brown bits, to powdered sugar mixture and whisk until smooth. You should have 3 ounces (about 1/3 cup; 80g) of glaze.
Slowly drizzle glaze evenly over top of pumpkin bread, letting it drip down sides. Allow glaze to set for 10 minutes, then slice bread with serrated knife and serve.
Special Equipment8 1/2- by 4 1/2-inch loaf pan, wire rack, rimmed baking sheet, 1-quart stainless steel saucier

Notes  Roasting butternut squash deepens its natural butterscotch-like flavor and sweetness. To make butternut squash purée, adjust oven rack to lower-middle position and preheat to 400°F (205°C). Split one small squash (about 2 pounds) in half lengthwise, remove seeds, and place cut-side down on an aluminum foil-lined baking sheet. Roast until tender when pierced with a knife, about 45 minutes. When cool, scrape pulp into a food processor (discarding skins) and purée until smooth. The purée can be refrigerated in an airtight container for up to 1 week.

Roast Squash Soup With Stilton Toasts

                                                      

Roast Squash Soup With Stilton Toasts

A bowl of this glorious autumn-hued soup is an impressive way to kick off any fall dinner. Parsnips are the secret ingredient in the best chicken soups, and they play a similar role here, lending nuanced flavor.

Ingredients:

1 large butternut squash, about 2 1/2 lbs (1.13 kg)
1 tbsp (15 mL) olive oil
3 parsnips, about 10 oz (285 g) total
4 cups (1 L) chicken broth (approx.), divided
1/2 tsp (2 mL) dried leaf thyme, crumbled
1/2 tsp (2 mL) salt
Stilton Toasts (recipe follows)

Directions:

Preheat oven to 375­°F (191­°C).

Slice squash in quarters lengthwise. Place on a baking sheet. Scrape out and discard pulp and seeds. Rub cut surfaces with oil. Trim and peel parsnips. Slice in half lengthwise. Rub with oil. Tightly wrap in foil. Set beside squash. Roast for 1 hour.

Slice any dark brown areas from parsnips and discard. Place parsnips and 1/2 cup (125 mL) broth in a food processor. Whirl until coarsely puréed. Remove skin and any dark areas from squash. Add squash, thyme, salt and another 1/2 cup (125 mL) broth to the food processor. Pulse, then whirl until as smooth as you like. Whirl in as much remaining broth as the container will hold.

Turn into a saucepan and stir in any remaining broth. If soup is thicker than you like, thin with more broth or water. Taste and add salt, if needed. Heat and serve with Stilton Toasts, either floating them on the soup or serving them on the side. Soup can be refrigerated for 3 days or frozen.

Makes about 8 cups (2 L)

STILTON TOASTS

Cut eight 1/3-inch (8-mm) thick slices from a baguette. Toast on a baking sheet in a 450°F (232°C) oven until lightly golden. Crumble enough Stilton or creamy blue cheese to measure 3/4 cup (175 mL). Place in a bowl and add 2 tbsp (30 mL) melted butter. Mash with a fork (mixture will not be smooth). Place a scant tablespoon (15 mL) on each toast. Use a fork to spread over slices, right to edges. Place on a baking sheet. Just before serving, place under broiler, watching closely, until cheese just starts to melt, about 2 minutes.

Roasted Butternut Squash and Mushroom Pie with Cheddar Pastry

Roasted Butternut Squash and 

Mushroom Pie With Cheddar Pastry

This rich vegetable-packed pie is so full of flavor, you won’t miss the meat. It’s a great pie to serve cold, too, and perfect to tote along to a late-summer picnic.
Ingredients:

Filling
8 cups (1 L) ½-inch (1-cm)
cubes of butternut squash
(about 1 medium squash)
1 large banana shallot, finely chopped
4 whole cloves garlic, unpeeled
¼ cup (60 mL) olive oil
½ tsp (2 mL) each kosher salt and freshly ground black pepper
1 pkg (14 g) dried porcini mushrooms
8 oz (250 g) sliced brown mushrooms
½ cup (125 mL) homemade or low-sodium vegetable or chicken stock
2 tbsp (30 mL) finely chopped fresh sage
⅔ cup (150 mL) crumbled soft goat cheese
Cheddar Pastry

3 cups (750 mL) all-purpose flour 
1 tsp (5 mL) paprika 
½ tsp (2 mL) table salt 
½ cup (125 mL) each cold unsalted butter and lard, cubed 
1⅓ cups (330 mL) shredded extra-old cheddar cheese 
⅓ cup (80 mL) ice water 
1 tbsp (15 mL) white vinegar or fresh lemon juice 
Egg Wash
1 egg
1 tbsp (15 mL) cold water

Directions:
For filling, preheat the oven to 400°F (200°C).

In a large shallow roasting pan, toss squash, shallot and garlic cloves with 2 tbsp (30 mL) oil and ¼ tsp (1 mL) each salt and pepper. Roast, uncovered, for about 25 minutes, stirring occasionally, until squash is tender and golden brown. Remove from the oven and let cool.

When garlic is cool enough to handle, squeeze cloves out of skins and mash smoothly. Add garlic to squash and toss well.

Combine porcini mushrooms and 1 cup (250 mL) water in a 2-cup (500-mL) glass measure. Cover tightly with plastic wrap and pierce plastic wrap in several places with the point of a knife. Microwave on high (100 percent) for 30 seconds. Let stand for 5 minutes. Remove mushrooms, squeezing out and discarding soaking liquid. Rinse and drain mushrooms, then chop finely.

In a medium nonstick skillet, heat remaining oil over medium-high heat. Add brown and porcini mushrooms and remaining salt and pepper. Cook for 5 to 7 minutes, stirring often, until tender. Add stock and bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Boil stock until it has almost completely evaporated.

Scrape mushroom mixture into a large bowl. Stir in squash mixture and sage and let cool completely. Stir in goat cheese. Season with more salt and pepper if necessary. If you’re not completing the pie immediately, cover and refrigerate the filling until ready to proceed, removing it from the refrigerator about 30 minutes before assembling the pie.

For cheddar pastry, pulse flour, paprika and salt in a food processor until combined. Add butter and lard and pulse 3 or 4 times just until mixture resembles coarse crumbs. Add cheese and pulse just until combined.

In a small bowl, stir together water and vinegar. With motor running, add to food processor through feed tube and process just until dough holds together, adding a little more ice water if necessary. Turn dough out onto a lightly floured surface and knead just until it forms a ball. Cut dough in half and pat out each piece to a disc. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.

Preheat the oven to 400°F (200°C).

On a lightly floured surface, roll out 1 piece of pastry to a 12-inch (30-cm) round. Carefully roll pastry around rolling pin and transfer to a large lightly greased baking sheet. Spoon butternut squash mixture onto pastry, leaving a 1½-inch (4-cm) border around edge.

In a small bowl, beat together egg and water to make egg wash. Brush edges of pastry on baking sheet with egg wash. Roll out second piece of pastry to a 12-inch (30-cm) round. Carefully roll pastry around rolling pin and transfer to top of pie. Seal edges well and trim them, reserving trimmings. Crimp edges decoratively. Cut 2 or 3 holes in top of pie for steam to escape. Cut decorative shapes from reserved trimmings and use to decorate top of pie, using egg wash to make them adhere. Brush top of pie with egg wash.

Bake for 30 to 35 minutes or until pastry is golden brown. Let stand for 10 minutes before cutting into wedges.

Serves 6 to 8

Butternut Squash Stuffed Shells

Ingredients:

10 ounces diced butternut squash (about 2 1/2 cups)
1 small shallot, halved
1 clove garlic, unpeeled
2 teaspoons olive oil
1/4 teaspoon fresh thyme leaves, finely chopped
1 large leaf fresh sage, finely chopped, plus more for 

   serving
Kosher salt and freshly ground black pepper
30 jumbo pasta shells (about 10 ounces)
1/4 cup vegetable broth or water
Two 10-ounce packages frozen chopped spinach, 

  thawed, drained and squeezed dry
1 pound cream cheese, at room temperature
2 cups whole-milk ricotta
2 teaspoons red pepper flakes
2 cups grated Parmesan, plus more for serving
2 cups heavy cream
2 tablespoons unsalted butter
Pinch freshly grated nutmeg
1 cup freshly grated mozzarella

Directions:
Preheat the oven to 425 degrees F.

Add the squash, shallot and garlic to a baking sheet. Drizzle with the olive oil and toss to combine. 

Sprinkle with the thyme, sage, 1/4 teaspoon salt and a few grinds of black pepper and toss again. Roast until the squash is tender and light golden, about 30 minutes. Let cool. 

Meanwhile, bring a large pot of water to a boil; add salt. Add the pasta shells and cook until al dente according to the package directions. Drain and let cool. 

Squeeze the roasted garlic into a small food processor or blender, add the squash, shallot and vegetable broth and puree until smooth. 

Mix together the spinach, cream cheese, ricotta, red pepper flakes, 2/3 cup of the Parmesan and 1 tablespoon salt in a large bowl. Stuff about 2 tablespoons of the spinach mixture into each shell; set aside. 

Add the pureed squash mixture, heavy cream and butter to a large skillet over medium heat. Cook, whisking frequently, until thickened, about 5 minutes. Remove from the heat and whisk in the nutmeg, 1 1/2 teaspoons salt and the remaining 1 1/3 cups Parmesan. 

Spread the cheese sauce into the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in the baking dish seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Top with the mozzarella. Bake until the cheese is melted and bubbling, 15 to 20 minutes. Top with more Parmesan and sage before serving.

Butternut Squash Soup

Ingredients:
1/4 cup Olive Oil
1 large onion
1 large head of garlic, peeled and chopped
3/4 cup fresh basil, tightly packed
1 tablespoon flour
3 (24-ounce) bags frozen butternut squash
3 sweet potatoes, peeled and cubed
1 and 1/2 tablespoons salt, or to taste
2 tablespoons sugar
1 teaspoon black pepper
pinch nutmeg
pinch cinnamon

Directions:
Heat oil in a six quart pot. 

Add onions, garlic, and basil. Sauté until onions are golden.

Stir in flour, mix, then add butternut squash and sweet potatoes. 

Add spices and simmer for one and a half hours over low heat.

Blend using an immersion blender.

Instant Pot Black Eyed Peas, Lentils, Butternut Squash Chilt

Instant Pot Black Eyed Peas, 

Lentils, Butternut Squash Chili

Ingredients:
¾ cup Black eyed peas soaked in warm water for at least 20-30 minutes
½ cup red lentils/ orange masoor dal washed 2-3 times and drained no soaking necessary
2 tablespoon avocado oil / cooking oil
2 cups chopped onions
5-6 cloves garlic chopped/ grated or 1 tablespoon paste
2 teaspoon freshly grated ginger optional
1 teaspoon turmeric optional
1 celery stalk chopped roughly
1 cup cubed bell peppers
2 carrots chopped
2 cups cubed butternut squash
1 small zucchini chopped
2 cups low sodium veg broth or water
5-6 fresh tomatoes pureed i.e 3 cups tomato puree fresh/ canned
1 piece chili in adobo from the can or 2 teaspoon paprika
2 cups spring greens optional
Fistful of chopped fresh cilantro
1 tablespoon dried oregano
Salt to taste
Pepper to taste
Directions:
Puree the tomatoes along with the chili in adobo and keep aside.
Switch IP on Sautee mode.
Add oil and after 30 seconds add in the onions . Saute for a minute.
Now add in the ginger garlic. Sautee for 30 seconds.
Now throw in the veggies , lentils , beans, broth, tomato puree except BUTTERNUT SQUASH & spring GREENS.
Add in the spices except SALT.
Give the chili a quick stir .
Top it with Butternut Squash and do not stir .
Close the lid. Press cancel SAUTE
With valve on the SEALING position press MANUAL high pressure 6 minutes.
NPR ( natural pressure release) . Open the lid.
Add salt and gently give it a stir .
Test if the beans are cooked by smashing one.
If adding greens , press SAUTE and add them . Cook for a minute until they are wilted.
Taste test and adjust spices if necessary.
Chili thickens more once it starts cooling down.

Recipe Notes

I add salt after the chili is done because beans take a bit longer to cook if salt is added.
I top squash rather than mixing in so that it doesn’t turn mushy and stay intact texture wise. 
Use 7-8 cups of veggies in total . 
If using any other beans like chickpeas or black beans then use already cooked ones before adding it to the chili as it requires to be soaked overnight and has a longer cooking time than black eyed peas. Adding it raw along with the other chili ingredients isn’t recommended as the veggies will turn mushy and loose texture.

You may use equivalent canned beans
The spice level for this chili is 3 on 5 , 5 being the hottest. 
You may sub butternut squash with sweet potato or white potato . 
I have used fresh tomato puree , you may sub it with canned puree or crushed tomato & not tomato paste. 
If skipping lentils mix ¼ cup yellow corn flour/ masa harina flour mixed in ½ cup of water and add after NPR opening the lid. And let it thicken on saute mode for 2 minutes. This will thicken the chili without using lentils. 
Leftover chili can be stored in the refrigerator up to 4 - 5 days and freeze up to 2 months.
Recipe can be halved easily. 
Prep time - 20 -30 mins 
Cook time - 12 minutes. (6 minutes under pressure)
NPR takes around 15 minutes.

Shaved Butternut Salad

SHAVED BUTTERNUT SALAD By: Christopher St. Onge

This one is for the social media foodie—it’s unusual enough that it’ll get your dining companions talking, and it’s fetching enough to inspire them to take a pic. There’s little need to think ahead—it all comes together in under 10 minutes. If prepping at home, rub your bowl with garlic and assemble everything in it up to a day ahead, but dress and season only when you’re close to eating. Toast your almonds dark for this—a little bitterness is welcome here. Ingredients: DRESSING ⅓ cup olive oil 2 tbsp sherry or red wine vinegar 1 tbsp lemon juice Salt and freshly ground black pepper 1 large clove garlic, peeled 2 lbs butternut squash Pinch chili flakes ¼ cup finely chopped mint 1 tbsp finely chopped parsley ⅓ cup chopped toasted almonds ½ cup loosely packed shaved or coarsely grated Parmesan Dressing, whisk together oil, vinegar and lemon juice; season to taste with salt and pepper. Cut garlic in half and rub insides of serving bowl with exposed surfaces; discard garlic. Salad: Peel squash. Using a peeler (a y-peeler is ideal for this), create long thin strips of squash. Add to prepped bowl. Continue until the neck of the squash becomes so thin this becomes impractical; keep remaining squash for soup, or discard. Sprinkle squash with chili flakes, mint and parsley, then with almonds and cheese. When ready to eat, pour dressing over and toss to combine. Check seasoning; adjust if necessary. Let stand 10 minutes before serving. Serves 8 to 10

Spiced Butternut Squash Cake With Brown Butter Carmel Sauce

Spiced Butternut Squash Cake 
With 
Brown Butter Caramel Sauce

Ingredients

Spiced Butternut Squash Cake:
2 cups peeled and diced butternut squash
3/4 cup granulated sugar
1/4 cup maple sugar
1/2 cup softened unsalted butter
3 tablespoons mayonnaise
3 tablespoons molasses
2 large organic eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon curry powder
1/2 teaspoon baking powder
1 1/2 cups sifted cake flour

Brown Butter Caramel:
4 ounces chilled unsalted butter, cubed 
1 cup granulated sugar
1/2 cup heavy cream
Pinch sea salt

Optional (for garnish):
Blackberry jelly
Ice cream

Directions:

Preheat oven to 360°F. 

Steam the butternut squash in a steamer set over a pot of boiling water until tender, about 12 minutes. Remove from the steamer and mash. Measure out 1 cup of the mash. 

In a large bowl, whisk together the sugars and butter until light and airy. Add 1 cup butternut squash mash, mayonnaise, and molasses and mix. Slowly whisk in each egg until well incorporated. Add the spices and the baking powder. Slowly add the flour and mix until smooth. Spoon the batter into a greased 9-inch cake pan. Bake for approximately 1 hour, or until golden brown and the center springs back to the touch. 

Make the brown butter caramel: heat a thick-bottomed pan on medium heat. Add the cubed butter and whisk to let butter cook. Allow the butter to foam and slowly start to brown. Specks will appear.

Remove the brown butter from heat and set aside. In another saucepan, slowly cook the sugar until it’s slightly thick and golden. Add the brown butter and whisk. Add the cream and stir continuously for 2 minutes. Remove from heat and add the sea salt. (Note: the caramel will thicken as it cools.) Serve warm.