Butternut Squash and Pork Tagine

In some countries this dish is made in a fancy dish with the same name, tagine. I use a skillet with high sides, with excellent results.

Start with:
Olive oil, enough to lightly coat pan (not more than a tablespoon or so)
2 pork ribs (the big ones), ~3/4#
Using a large skillet with tall sides, coat with olive oil, heat over medium high. Brown the pork ribs on both sides, 4-5 minutes per side. Remove pork ribs from pan, let stand. Cube pork, the pork will be pink inside and not safe to eat yet.

Turn heat to medium, add to pan:
1 large onion - thinly sliced
4 - 5 garlic cloves - smashed
1 - 2 inch chunk of ginger - peeled,minced
Stir to coat with oil and drippings, allow to cook until starting to brown and onion turns translucent, 5 - 7 minutes.

Add:
1/2 large butternut squash - peeled and diced into small cubes
apple - peeled diced
Stir to evenly distribute onions and aromatics throughout.

Add:
cumin - 1 tablespoon
coriander - 1 - 2 tablespoons
turmeric - 1 tablespoon
Stir and allow heat to enliven spices, cook ~2 minutes
Add:
1 1/2 cups cup of weak chicken broth
Add cubed pork and any drippings back into pan. Cover, adjust heat to simmer. allow to cook 15 - 20 minutes until squash is tender and pork is no longer tender.

Remove lid, add:
raisins - 1/4 cup - 1/3 cup
almonds - 1/4 cup
cilantro - 1/4 big bunch roughly chopped
Allow sauce to reduce ~5 minutes over heat high enough steady bubble. Using wooden spoon, smash butternut squash to aide in thickening. Tagine should be thick, more like stew than anything else.

Serve with couscous, quinoa, or naan to soak up the yummy goodness.

Serving: 4
Time: ~45 minutes

Pumpkin, Sage Ravioli

This one my my favorite things I have made recently.
I absolutely LOVE it.

Roast at 350 F, for 35 - 45 minutes:2 small sugar pie pumpkins (You could also use butternut squash), halved, cut side down.

Remove from oven, and allow to cool enough to handle. Scoop the flesh into a large bowl, discard the skins. Mound the flesh, create a well in the center. Allow to drain and cool. Meanwhile,

In a small skillet over medium-low heat melt,
2 tablespoons of butter
Add,
1 tablespoon of ground sage
1 tablespoon of brown sugar
Sprinkling of cinnamon and nutmeg
Allow to brown, remove from heat.

Any accumulated liquid in your pumpkin mound should be blotted away with a paper towel. Add the contents of your skillet and
3-4 oz of soft goat cheese (Chevre) (About 1/2 of a large log)
Combine/mash well with a fork.

Use:
Won-ton wrappers
Mound about 1 teaspoon of the pumpkin mixture in the middle, fold on the diagonal (So, you get a triangle) and seal the edges by "gluing" with water. Set to the side, while you finish a bunch.

Bring a large pot of salted water to an almost boil. Boil ravioli in batches (You don't want them crowding each other) for 4-5 minutes and remove with a slotted spoon. Hold in a warm oven, till you're done.
Yields: 3-4 serving
Accompaniments: I ate them with a bit more sage butter (melted butter with sage). I also think a basic cream sauce would work well.
I also want to experiment with using the filling inside a basic crepe recipe. Frankly, I wasn't totally satisfied with the wonton skins (too thin and flimsy) but loved the overall flavors of the dish.

Rosemary, Butternut Squash Risotto

Rosemary and Butternut Squash Risotto

4 cups of dilute broth, warm (I use Better than Bouillon and the microwave)

2 tablespoons olive oil
1 shallot, chopped
1 cup arborio rice
1/2 medium butternut squash, peeled, seeded, and cut into 1/2 inch cubes

In a large heavy, bottomed saucepan over medium-high, heat the olive oil. Add the shallot, saute for 3-4 minutes, stirring occasionally until the shallot begins to turn golden brown. Add the rice, stir until well coated with shallot and oil. Add the squash and a splash of broth, cover and allow the cook for 4-5 minutes (to give the squash a head start).

Lower the heat and begin to add the broth, 1/2 cup or so at a time. Stir often and allow the rice to almost completely absorb the broth before adding more broth. Continue stirring and adding until the all the stock is absorbed and the rice is tender, about 30 minutes. You'll have thick, creamy pan full of rice and gravy-like stock.

Remove from heat and stir in:
1 tablespoon of butter
2 tablespoons of Parmesan cheese, grated
1 - 2 tablespoons of fresh rosemary, finely chopped (Use caution rosemary can be very strong, you can always add more but its impossible to get it out)

1/4 cup crumbled Gorgonzola
1/4 toasted chopped pecans

Place in large shallow bowls and top with Gorgonzola and pecans.

Yields: 4 generous servings
Time: 45 minutes - 1 hour

Possible accompaniments: Spinach salad with cranberries or pears

I served it this week tri-tip and wilted spinach.

It was just my birthday

Spiced Butternut Squash Couscous

- In a small frying pan, over medium heat toast 1/3 cup of sliced almonds, about 5 minutes. Watch closely, and stir often to avoid burning.
- In an over-size sauce pan, over medium heat, saute 1 roughly chopped onion in 1-2 tablespoons of olive oil. Continue to cook until translucent and starting to brown. Add 2-3 cloves of crushed garlic and 1 inch section of minced fresh ginger. Add the following spices: 1/2 teaspoon each of cheyenne or chili pepper and nutmeg, 1 teaspoon of ground cinnamon. Reduce heat to low, cook allowing seasonings to release aromas.
-Stir in 1 butternut squash (peeled, de-seeded and roughly chopped into 1/2 inch cubes), 1 large can of crushed tomatoes (lightly drained), 1/3 cup of golden raisins. Liquid level should be sufficient to cook for 30 minutes without drying out, add water or broth if necessary. Allow to simmer, uncovered over low, for 25-30 minutes. When happy with consistency of liquid cover and continue to cook.
- When ready to serve, boil in a small sauce pan 1 1/2 cups of water. Add 1 1/2 cups couscous, turn water off and let stand 5 minutes. Fluff. Place couscous on bottom of serving tray, cover with squash and garnish with chopped parsley.

Yields: 4-6 servings
Time: 1 1/4 hours (some unattended)

Accompany with roast chicken, green beans

Adapted from this recipe on Yahoo Food

Baked Polenta with Rainbow Chard and Cheese

Baked Polenta with Rainbow Chard

- Preheat oven to 350 F. Lightly oil 2-quart glass baking dish. Over medium, heat 1-2 tablespoons of olive oil in a large deep skillet. Add 1 chopped/thinly sliced onion and 2-3 cloves of crushed garlic; saute until translucent and starting to brown, about 10 minutes. Sprinkle crushed red pepper flakes, to taste, than add 1-2 bunches of chopped (discard some stems) rainbow chard; drizzle 2 tablespoons of balsamic vinegar*; continue to cook over medium heat, stirring occasionally until chard is tender, about 8 minutes.
* The acidity of the vinegar will dull the color of the chard. However, I think the added flavor is worth the change in color. However, feel free to omit if the color change bothers you.
- Bring 3 1/2 cups of water to boil in heavy bottom sauce pan, add 1 bouillon cube (chicken or veggie). Gradually stir in 1 cup of polenta. Add dried parsley, oregano, thyme and/or other like seasonings. Cook, stirring frequently over low-heat (polenta should only occasionally "pop" until polenta has thickened and begins to pull away from sides of pan, about 10 minutes.
- Combine 2 cups of low-fat ricotta cheese and 2 eggs in medium size bowl, stir. Once polenta has cooked, add 2 cups to ricotta/egg mixture to temper. Add all back to polenta.

From Baked Polenta...

- Layer polenta and chard mixture in oiled baking dish; alternate polenta, chard and a sprinkling of mozzarella and Parmesan cheeses; finish with chard and cheese on top. Bake 45 minutes until puffed and browned. Allow to cool 15 minutes before serving.

Time: About 2 hours (some unattended)
Yields: 4-6 servings

Adapted from this recipe at Epicurious

Autumnal Minestrone

- Pre-heat oven to 450 F. Peel, seed and chop into 1/2 inch cubes 2-3 Delicata squash. Place in a large roasting dish in a single layer. Drizzle with approximately 2 tablespoons of olive oil and roast for 35 minutes. At the same time (but in a different dish) place 2 large cans of crushed tomatoes with basil and incorporate 1/2 cup of red wine (whatever is open and around), roast side by side with squash for approximately 35 minutes.
- Chop 1 large onion and crush 2-3 cloves of garlic, in a large soup pot with 1 tablespoon of olive oil saute over medium heat until translucent and golden brown. Chop 2-3 ribs of celery, 1 red bell pepper add to pot. Season with 2-3 tablespoons herbs de Provence and/or parsley, basil and/or thyme
- Cover with 1 and 1/2 boxes of low-sodium chicken broth, allow to come a low boil, reduce to simmer. Add the roasted squash and tomatoes. Chop 2-3 carrots, add. Drain and rinse, 1 can of canellini beans, add. Soup is ready when vegetable reach desired tenderness. Just prior to serving add, wilting 2-3 large handfuls of baby spinach leaves (1/2 a bag). Season to taste with salt, and/or red pepper flakes.

If desired, serve with dollop of pesto on top of each bowl.

Time: 1-1 1/2 hours (working most of the time)
Yields: 4-6 servings

Accompany with a crisp salad and bread.

Creamy Curried Acorn Squash Soup

Heat oven to 400 F.
- Cut 2 acorn squash lengthwise, remove seeds and pulp (retain seeds for roasting, if you wish), brush with butter or olive oil, place face down inside baking dish. Roast for 45 minutes, brushing again with butter/olive oil after 30 minutes if so inclined.
- Chop 1 large onion, crush 4 garlic cloves add to large soup pot and saute in butter/olive oil (approx 1 tablespoon) over medium heat until translucent and beginning to turn golden brown.
- Add 1-2 teaspoons of curry powder and 1-2 teaspoons of gram masala spice. If onions and spice are sticking to pan, de-glaze with 1-2 tablespoons of water or broth.
- Add 1 box of lower sodium chicken broth, cover pan an turn to low.
- Once squash is done, allow to cool (10-15 minutes) to allow handling. Scoop flesh from squash, either placing directly into soup pot or passing through food mill. Stir squash into broth. Transfer soup to a large bowl.
- Puree soup in batches (either in blender or food processor) and return to soup pot.
- Add 1/4 cup of milk, half and half or whipping cream
Heat on medium-low (do not allow to boil) till hot. Taste, adding salt, cheyenne pepper or additional curry seasonings to taste.

Time: 1 - 1.5 hours (some unattended)
Yields: 4-6 servings

Accompanied by a simple salad of mixed garden greens with grapefruit section, drizzled with olive oil and garlic bread.