Food 2: Squash

Showing posts with label Squash. Show all posts

Monday, December 9, 2013

Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

2 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil

1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)

1 tsp. kosher salt; more to taste

1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)

2 slightly heaping cups fresh corn kernels (from 4 medium ears)

2 tsp. minced garlic

Scant 1/2 tsp. ground cumin

Scant 1/2 tsp. ground coriander

2 to 3 Tbs. chopped fresh mint

One-quarter lemon

Freshly ground black pepper

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min.

Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.

Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.

Brown Butter Summer Squash Linguine

Hoorah! There’s finally a great way to cook summer squash, that poor unfortunate victim of too many “vegetable medleys,” in which the overgrown squash is thickly sliced, overcooked, and served in a pool of liquid. Young squash—diced small and cooked fast—are yummy. Even better, if you treat yourself to a really cool hand tool—a julienne peeler, which only costs about seven dollars—you can make the quickest, tastiest squash dish ever.
In this recipe, I quickly sauté the “linguine” in brown butter for a super-fast side dish. You could just wrap it up with salt and a squeeze of lemon, but I’ve added almonds, as nutty flavors pair really well with all squashes. (Hazelnuts are good here, too.) You can substitute zucchini for half of the summer squash, if you like.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

1-1/2 lb. young yellow (summer) squash (about 4)

2 Tbs. unsalted butter

2 Tbs. finely chopped almonds or hazelnuts

1 tsp. kosher salt

2 tsp. chopped fresh tarragon or parsley

1/2 lemon

Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separate any that are clumping together.

In a 10-inch straight-sided sauté pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it—it will be more flavorful if you take it beyond a very light brown, but you don’t want it to turn black. Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired. Transfer the squash to a serving dish or plates and garnish with the remaining herbs.

Basic Roasted Butternut Squash

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the butternut squash with olive oil and salt and pepper before roasting. Or toss the butternut squash with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after it comes out of the oven.

1 lb. butternut squash, peeled and cut into 3/4- to 1-inch pieces

1 to 3 Tbs. extra-virgin olive oil

1/2 tsp. kosher salt; more to taste

Freshly ground black pepper

Fresh lemon juice (optional)

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the butternut squash with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the butternut squash out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast until the squash is browned on bottom, 15 minutes. Flip and roast until tender, 5 to 10 minutes.

Return the butternut squash to the bowl in which you tossed it with the oil, or put it in a clean serving bowl. If the squash seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

Kosher salt

2 Tbs. olive oil

1 small white onion, cut into 1/2-inch dice

4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice

1 medium zucchini, cut into 1/2-inch dice

1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice

2 medium cloves garlic, finely chopped

Freshly ground black pepper

2 cups heavy cream

1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving

1/2 cup thinly sliced fresh basil

1 Tbs. finely grated lemon zest (from 1 large lemon)

1 lb. rotini, or other short corkscrew pasta

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Warm Pasta Salad with Grilled Tomatoes, Zucchini & Pecorino

1-1/2 lb. ripe plum tomatoes (about 8), cored and halved lengthwise

1-1/4 lb. small zucchini (about 4), trimmed and halved lengthwise

5 Tbs. extra-virgin olive oil

4 tsp. chopped fresh thyme

2 tsp. kosher salt; more as needed

1 tsp. freshly ground black pepper; more as needed

6 oz. Pecorino Romano, shaved with a vegetable peeler (about 2 cups)

1 lb. dried penne

1/4 cup thinly sliced fresh chives

2 tsp. balsamic vinegar

Prepare a medium fire on a gas grill or a medium-hot charcoal fire. In a large bowl, toss the tomatoes and zucchini with 2 Tbs. of the oil, 2 tsp. of the thyme, and the salt and pepper.

Set the vegetables cut side down on the grill and cook without moving them until they have good grill marks, 5 to 7 minutes. Flip and cook until browned and tender, 6 to 8 more minutes. Transfer to a cutting board and let cool for a couple of minutes. Coarsely chop, return them to the same large bowl along with 1-1/2 cups of the pecorino, and toss. Let sit for up to a couple of hours at room temperature.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring often, until just al dente, about 11 minutes. Drain well and toss with the tomato mixture, 3 Tbs. of the chives, the remaining 3 Tbs. olive oil and the balsamic vinegar. Season generously with salt and pepper to taste and transfer to a serving bowl. Sprinkle with the remaining 1 Tbs. chives, 2 tsp. thyme, and 1/2 cup pecorino, and serve.

Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds

This autumnal salad is a kaleidoscope of shapes and colors.

1-1/2 lb. fingerling potatoes (about 16 medium)

1/2 cup plus 3 Tbs. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 medium delicata squash (about 2-1/2 lb.)

2 Tbs. minced shallot

2 Tbs. freshly squeezed lemon juice, more as needed

2 Tbs. champagne vinegar, more as needed

1 tsp. Dijon mustard

1 tsp. honey

10 cups packed baby arugula (about 8 ounces)

Seeds from 1 medium pomegranate (about 1 cup)

1 cup shaved or grated Parmigiano-Reggiano cheese

Tip:

You can roast the potatoes and sqaush well ahead of time, then assemble the salad just before serving.

Position a rack in the center of the oven and heat to 425°F.

Cut the potatoes lengthwise into 1/4-inch-thick slabs. Mound on a large
rimmed baking sheet, drizzle with 1 tablespoon of the oil and 1/4
teaspoon salt, and toss to coat the potatoes evenly. Arrange in a snug
single layer and roast until just tender and starting to brown, 20 to 25
minutes.

While the potatoes are roasting, prepare the squash. Trim the squash, halve them lengthwise, and scoop out and discard the seeds and strings. Slice into thin half-moons, about 1/8 inch thick. Transfer to a large bowl, drizzle with 2 tablespoons of the olive oil, and sprinkle on 1/4 teaspoon salt. With your hands, gently toss to coat evenly.

When the potatoes are out of the oven, line 2 large rimmed
baking sheets with parchment or a nonstick liner and arrange the squash slices
across them. Roast, rotating the pans after 10 minutes, until the slices are
just tender and starting to brown, 20 to 25 minutes. Be sure not to overcook,
or the squash will dry out. Note: Some slices will be darker than others even
when cooked perfectly; this provides textural interest and depth of flavor.
When done, set aside and let cool to room temperature.

In a small bowl, combine the shallot, lemon juice, vinegar, mustard, honey, and 1/8 teaspoon salt. Whisk to blend, and slowly drizzle in the remaining 1/2 cup olive oil, continuing to whisk vigorously.

Just before serving, put the potatoes and squash in a large bowl and drizzle with the vinaigrette. Toss well with your hands, taste, and adjust with more vinegar, lemon juice, or salt as needed.

Add the arugula, half the pomegranate seeds, and half of the Parmigiano and gently mix in with your hands. To serve, sprinkle the salad with the remaining cheese and pomegranate seeds and top with a few grinds of black pepper.

Soy-Braised Kabocha Squash

1/4 cup lower-salt chicken or vegetable broth

3 Tbs. lower-salt soy sauce

1 Tbs. granulated sugar

1 Tbs. rice wine (sake) or dry sherry

2 Tbs. vegetable oil

4 scallions, thinly sliced, green and white parts separated

1 Tbs. minced garlic

1 Tbs. minced ginger

One-half medium kabocha squash, peeled, seeded, and cut into 3/4-inch chunks (3-1/2 to 4 cups)

Combine the broth, soy sauce, sugar, rice wine, and 1/3 cup water in a small bowl. Stir to dissolve the sugar and set aside.

Heat the oil in a wok or 12-inch skillet over medium heat until hot. Add the white parts of the scallions, garlic, and ginger and cook, stirring constantly, until fragrant but not brown, 30 seconds. Add the squash, increase the heat to medium high, and cook, stirring occasionally, until the squash begins to soften and the aromatics brown slightly, about 3 minutes.

Reduce the heat to medium, add the soy sauce mixture, and stir, scraping the bottom of the pan with the spoon to loosen any stuck-on aromatics. Cover and simmer until the squash is just tender when pierced with a fork, 4 to 6 minutes. Transfer to a serving dish and garnish with the scallion greens.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

2 Tbs. unsalted butter

1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice

2 Tbs. extra-virgin olive oil

1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)

Kosher salt

1 medium yellow onion, cut into 1/2-inch dice

1/4 cup raisins

5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)

1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)

2 Tbs. toasted pine nuts

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Spaghetti Squash with Indian Spices

Toasted spices and a touch of chile perk up the flavor of this mild squash.

1 small (3 lb.) spaghetti squash

1 Tbs. vegetable oil

1 tsp. brown mustard seeds

3 Tbs. unsalted butter

1/2 cup finely chopped yellow onion

2 tsp. minced fresh ginger

2 tsp. chopped garlic

1 tsp. cumin seeds

1/2 tsp. ground coriander

1/2 cup seeded and chopped tomato

1 small serrano chile, seeded and minced

Kosher salt

1/2 cup coarsely chopped cilantro

Position a rack in the center of the oven and heat the oven to 350°F. Halve the squash lengthwise and scoop out the seeds with a sturdy spoon. Set the squash halves cut side down on a heavy-duty rimmed baking sheet, and bake until strands of flesh separate easily when raked with a fork, 50 minutes to 1 hour. Taste a few strands—they should be tender. If not, continue to bake. Set the squash halves aside until cool enough to handle. Use a fork to rake the cooked squash flesh into strands.

In a 10-inch skillet, heat the oil over medium-high heat until hot. Add the mustard seeds and cover. The seeds will start popping; cook until the popping subsides, about 1 minute. Uncover, reduce the heat to medium, and add the butter. As soon as it melts, add the onion, ginger, garlic, cumin seeds, and coriander and cook, stirring, until the onion is soft, about 3 minutes. Add the tomato, chile, and 1 tsp. salt and cook, stirring, until the tomato begins to soften and the chile is fragrant, about 2 minutes.

Increase the heat to medium high and add the squash to the skillet. Continue to cook, tossing with tongs, until heated through, 1 to 3 minutes. Toss in the cilantro, season to taste with more salt, and serve.

Sautéed Zucchini with Za’atar and Crispy Chickpeas

Couscous makes a nice bed for this simple side dish flavored with za’atar, a zesty Middle Eastern blend of spices and sesame seeds.

2/3 cup cooked chickpeas

2 Tbs. cornstarch

1/4 cup plus 2 Tbs. olive oil

1 Tbs. plus 1 tsp. za’atar

Kosher salt

1 lb. small zucchini (3 to 4), cut into 1/2-inch-thick half moons

1/2 small red onion, finely diced (3 to 4 Tbs.)

In a colander, rinse the chickpeas. Pat dry in a clean dishtowel. Spread the cornstarch in a pie pan or on a dinner plate with raised edges. Add the chickpeas and roll them around to coat. Transfer to a mesh strainer and shake to remove excess starch.

In a small (8-inch) skillet, heat 1/4 cup of the olive oil over medium heat until shimmering hot. Add the chickpeas, cover with a splatter screen, and cook, gently shaking the pan from time to time, until golden-brown, about 5 minutes. Using a slotted spoon, transfer the chickpeas to a plate lined with paper towels. Sprinkle the chickpeas with 1 tsp. of the za’atar and a generous pinch of salt. Roll the chickpeas around to evenly coat with the spice mixture. Set aside.

Heat the remaining 2 Tbs. oil in a 12-inch skillet over high heat until shimmering hot. Add the squash, arranging it to fit in a single, snug layer. Season generously with salt and cook undisturbed until deep golden-brown, about 2 minutes. Push a spatula through the pan to turn the squash over, following with tongs or a fork to flip any unturned pieces. Sprinkle the diced onion and remaining 1 Tbs. za’atar over the zucchini and stir with a spatula to blend. Transfer the zucchini to a serving bowl. Sprinkle with the fried chickpeas and serve.

Thai Red Curry with Beef and Kabocha Squash

This hearty curry, filled with chunks of strip steak and dense, pumpkin-y kabocha squash, is perfect for cold nights.
Create your own custom Thai curry with the Recipe Maker.

1 (13.5- to 14-oz.) can coconut milk

1/4 cup red curry paste

1 cup lower-salt chicken broth, or homemade chicken or vegetable broth

2 Tbs. light brown sugar or light brown palm sugar; more as needed

1 tsp. fish sauce; more as needed

1 cup sliced kabocha squash (1/4-inch-thick bite-size slices)

1 cup bite-size green bean pieces

3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces

3 1/8-inch-thick slices fresh ginger or galangal

1 lb. beef strip steak, cut into 1/4-inch-thick bite-size slices

1 cup bite-size pieces fresh baby corn

1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)

Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the kabocha squash, green beans, ginger slices, and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and baby corn and continue to simmer until everything is tender and cooked through, about 3 minutes more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger and lemongrass or tell your guests to eat around them. Garnish with the red chiles.

Grilled Chicken and Summer Squash Salad

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt

3/4 cup canola oil

1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)

1/4 cup chopped fresh cilantro leaves and tender stems

1-1/2 Tbs. finely grated peeled fresh ginger

1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)

1 tsp. granulated sugar

Kosher salt

1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)

1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness

5 oz. baby arugula

Freshly ground black pepper

Prepare a medium-high gas or charcoal grill fire.

Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.

Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.

Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Shaved Summer Squash with Almond Salsa Verde

When shaved into long, thin ribbons, summer squash more readily soaks up flavor—plus, it’s fun to eat.

1/2 cup finely chopped toasted blanched almonds

1/4 cup finely chopped fresh cilantro

1/4 cup finely chopped fresh flat-leaf parsley

1/4 cup extra-virgin olive oil

2 Tbs. fresh lemon juice

1-1/2 Tbs. chopped capers

1 Tbs. minced shallots

1 tsp. minced garlic

1/4 tsp. kosher salt

Flaky sea salt and freshly ground black pepper

1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise

In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.

Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

2 Tbs. unsalted butter

1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice

2 Tbs. extra-virgin olive oil

1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)

Kosher salt

1 medium yellow onion, cut into 1/2-inch dice

1/4 cup raisins

5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)

1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)

2 Tbs. toasted pine nuts

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

2 slices white bread

1⁄2 cup whole milk

1-1⁄2 lbs. ground turkey

1 cup canned pumpkin

1 cup canned diced tomatoes, with juice

1⁄4 cup apricot nectar or orange or apple juice

2 Tbs. fresh-squeezed, strained lime juice

1⁄4 cup olive oil, divided

6 cups packed 1⁄2-inch-cubed peeled butternut squash

1-1⁄2 cups finely chopped red onions

2 Tbs. minced garlic

2 tsp. chili powder, divided

2 tsp. coarse salt, divided

10 grinds black pepper, divided

2 Tbs. tomato paste

2 Tbs. liquid from a can of chipotle chiles en adobo

2 Tbs. all-purpose flour

One 15-oz. can white (cannellini) beans, drained and rinsed

One 15-1⁄2-oz. can chickpeas, rinsed and drained

For the apple-cilantro garnish

1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh

1⁄4 cup finely chopped fresh cilantro leaves

2 Tbs. fresh-squeezed, strained lime juice

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Soy-Braised Kabocha Squash

1/4 cup lower-salt chicken or vegetable broth

3 Tbs. lower-salt soy sauce

1 Tbs. granulated sugar

1 Tbs. rice wine (sake) or dry sherry

2 Tbs. vegetable oil

4 scallions, thinly sliced, green and white parts separated

1 Tbs. minced garlic

1 Tbs. minced ginger

One-half medium kabocha squash, peeled, seeded, and cut into 3/4-inch chunks (3-1/2 to 4 cups)

Combine the broth, soy sauce, sugar, rice wine, and 1/3 cup water in a small bowl. Stir to dissolve the sugar and set aside.

Shaved Summer Squash with Almond Salsa Verde

When shaved into long, thin ribbons, summer squash more readily soaks up flavor—plus, it’s fun to eat.

1/2 cup finely chopped toasted blanched almonds

1/4 cup finely chopped fresh cilantro

1/4 cup finely chopped fresh flat-leaf parsley

1/4 cup extra-virgin olive oil

2 Tbs. fresh lemon juice

1-1/2 Tbs. chopped capers

1 Tbs. minced shallots

1 tsp. minced garlic

1/4 tsp. kosher salt

Flaky sea salt and freshly ground black pepper

1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise

In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.

Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.

Spaghetti with Grilled Ratatouille

Grilled vegetables—that summer side dish staple—easily become a satisfying main course when turned into a vibrant sauce for spaghetti.

1 lb. ripe plum tomatoes, halved

2 medium zucchini (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal

2 baby eggplants (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal

1 large red bell pepper (about 8 oz.), stemmed, seeded, and quartered

1 large red onion (about 1 lb.), cut into 1/2-inch slices

1 small head garlic

1/4 cup extra-virgin olive oil

1 tsp. herbes de Provence

Kosher salt and freshly ground black pepper

3/4 cup pitted Kalamata olives

12 oz. dried thin spaghetti

2 Tbs. chopped fresh basil

2 tsp. chopped fresh marjoram

1/2 cup crumbled feta or goat cheese

Prepare a high gas or charcoal grill fire. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil, the herbes de Provence, and a generous sprinkling of salt and pepper.

Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover. Grill the tomatoes without turning until their skins have darkened and their flesh is soft; grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining vegetables to another medium bowl and let cool briefly.

When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion; return to the bowl and add 1/2 cup of the olives to the bowl.

Slip the garlic cloves out of their skins into a food processor. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 Tbs. of oil; process until smooth.

Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.

Toss 1/2 cup of the tomato-olive sauce and the basil and marjoram with the warm vegetables in the bowl. Toss the remaining sauce and the reserved cooking liquid with the pasta; stir over low heat for about 2 minutes so the pasta absorbs some of the sauce. Divide the pasta among 4 plates, top with the vegetables, sprinkle with the cheese, and serve.

Thai Red Curry with Beef and Kabocha Squash

This hearty curry, filled with chunks of strip steak and dense, pumpkin-y kabocha squash, is perfect for cold nights.
Create your own custom Thai curry with the Recipe Maker.

1 (13.5- to 14-oz.) can coconut milk

1/4 cup red curry paste

1 cup lower-salt chicken broth, or homemade chicken or vegetable broth

2 Tbs. light brown sugar or light brown palm sugar; more as needed

1 tsp. fish sauce; more as needed

1 cup sliced kabocha squash (1/4-inch-thick bite-size slices)

1 cup bite-size green bean pieces

3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces

3 1/8-inch-thick slices fresh ginger or galangal

1 lb. beef strip steak, cut into 1/4-inch-thick bite-size slices

1 cup bite-size pieces fresh baby corn

1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)

Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish

Fried Squash Blossoms

Dipped in a simple tempura-like batter and fried, squash blossoms can be a crisp, unexpectedly succulent pre-dinner snack.

6 oz. (1-1/3 cups) unbleached all-purpose flour

Kosher salt

1-1/2 cups cold plain seltzer (one 12-oz. can)

1/2 cup extra-virgin olive oil

10 to 12 squash blossoms, stamens removed

Position a rack in the center of the oven and heat to 200°F.

In a medium bowl, combine the flour and a heaping 1/4 tsp. salt. Add the seltzer and stir to blend. The mixture should be the consistency of a semi-lumpy but loose pancake batter.

Heat the oil in a 12-inch skillet over medium heat. When a drop of batter sizzles in the pan, the oil is ready. Holding its stem end, dip a blossom into the batter. Swirl it around to coat. Drag the end of the blossom over the bowl’s edge to remove excess batter. Gently lay the blossom in the pan and repeat with 4 or 5 more blossoms, depending on the size (don’t over-crowd the pan). Cook until the blossoms are light golden-brown on the bottom, about 2 minutes. Turn the blossoms with tongs and cook until light golden-brown on the other side, about 2 minutes. Remove from the heat and transfer the blossoms to a rack covered with paper towels and set over a rimmed baking sheet. Sprinkle with salt and transfer to the oven to keep warm. Return the skillet to medium heat and repeat with the remaining blossoms.