Rice Torta; Love From A Dolly Sister

My mother came from a big family, she was one of seven sisters. I try to imagine what living with six other girls was like. She didn’t share much of her growing up with me other than she got in trouble once for punching a younger sister. Somehow, I think that happened more than once. I’m certain of this because I got to see the “Dolly Sisters” as they called themselves, interacting as adults and that they all made it to adulthood is amazing.Scan_Pic0008

The sisters married and had their own lives, but they would get together at holidays, weddings and six or so times a year for “Birthday Club”. This was a food showcase and very serious card playing hosted by the birthday girl of the month. My most vivid memory is of them yelling at each other when one of them made what another thought was an egregious error in cards.

As was common in the Fifties, the sisters learned to cook what their husbands liked. So, my Aunt Lu made “Bohunk Dumplings” and my Aunt Evange cooked Sicilian. My Aunt Lil’s (she’s second from the left in the picture above) recipes were different from my other aunts’. Her lasagna and ravioli were filled with spinach, the roasts were fragrant with herbs, and whenever there was a family gathering, there was Rice Torta as an appetizer. As I was researching this recipe I came upon an almost identical one that was from Genoa, so perhaps Uncle Paul’s family came from there.

By the time I was in high school, I was already exploring cooking and I asked my aunt for the recipe. In typical Italian fashion, this is what she told me. I think I wrote it down exactly as she dictated it to me.

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 The recipe covers the important points and over the years I’ve made a few changes here and there. When my sons were just starting to eat solid foods I made a garlic and mushroom free version that they loved. It spent many years as a go to appetizer and then like many of the other recipes in my metal box it sat undisturbed until a week ago. This afternoon, I made Torta.

DIGITAL CAMERA I had everything in the house so it was easy to assemble. I decided to cut the recipe in half since as tasty as it is, after three days anything gets boring. I chose to add some onion along with the garlic and mushrooms. I sautéed them in a little olive oil and added them to the cooked rice and the thawed and squeezed out spinach ( I used a little more spinach than the recipe called for).DIGITAL CAMERA

The eggs were lightly beaten and added to the rice mixture. My cheese of choice was Pecorino Romano and the olive oil was extra virgin.DIGITAL CAMERA It baked for about 30 minutes. I decided to bake it in a pie plate and serve it in wedges.DIGITAL CAMERA

This can be served warm or at room temperature. It’s wonderful on its own, but it gets along well with other foods. A few tomatoes or some sautéed peppers would be nice. Even a little marinara and additional cheese could make it a lovely lunch or light supper.DIGITAL CAMERA

Rice Torta
Print Recipe
This makes a wonderful appetizer but, it works well as a side dish or light main dish as well.
Servings
16 Appetizer Servings
Servings
16 Appetizer Servings
Rice Torta
Print Recipe
This makes a wonderful appetizer but, it works well as a side dish or light main dish as well.
Servings
16 Appetizer Servings
Servings
16 Appetizer Servings
Ingredients
Servings: Appetizer Servings
Instructions
  1. Combine cooled rice and spinach in a large mixing bowl and set aside. Heat a small fry pan and add one tablespoon of the olive oil. Add the onion and garlic and cook 3 - 4 minutes until soft but not browned. Remove from pan and allow to cool slightly.
  2. Add the chopped mushrooms to the bowl along with the cooled onions and garlic, stirring to combine. Reserve two tablespoons of the olive oil and add the remaining oil to the bowl. Stir to coat everything evenly with the oil.
  3. Separate one egg and set the yolk aside. Place the egg white in a small bowl and add the other four eggs. Beat lightly and add to the spinach mixture. Stir to blend. Add 2/3 cup of the cheese to the bowl and stir to combine
  4. Pour mixture into a greased rectangular glass baking dish. Smooth the top. Beat the reserved egg yolk with a little water and brush over the top of the torta. Sprinkle with the remaining cheese and drizzle with the reserved olive oil.
  5. Bake in a 375 degree oven for 30-35 minutes. It should feel firm to the touch, and the edges should be lightly brown.
  6. Remove from oven allow to set for 10 minutes before cutting into large or small squares depending on how you are serving it. Serve warm or at room temperature.
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The “Dolly sisters are gone now, playing cards and arguing with each other at that “Birthday Club” in the sky. I hope many of their recipes are living on through children, grand children and great grand children.

Love, Mama D

Anadama Bread – Love From Another Era

Winter is still here, damn her. Time to go through the recipe box again. Being held captive by the weather leaves Mama D with more time on her hands, My cooking adventures usually involve new recipes, but today I pulled out an oldie but a goody, Anadama Bread.

I made this recipe back in the day…the day being the early 70’s. It was in my earth mother hippie days when I baked bread every week. I also made dandelion wine and yogurt. The yogurt was actually very good, the wine, not so much. Anyway, back then the aroma of this bread as it baked was blissful. Sweet and yeasty with just the faintest scent of corn. The taste echoed the aroma and had subtle chewiness that the cornmeal imparted. A thick slice of Anadama Bread still warm from the oven, thickly spread with butter was, and is, one of the best tastes on earth.DIGITAL CAMERA How could I have forgotten about this?

There are many different recipes for this New England bread. The ingredients are usually the same save for slightly different measurements. The way the ingredients are combined varies slightly; you either make cornmeal mush or you don’t. DIGITAL CAMERAWhy?  you may ask. The story goes that a Fisherman’s wife in Massachusetts named Anna gave her husband the same cornmeal mush for breakfast every day. Sick and tired of it, he took matters into his own hands and added molasses and flour as he muttered (undoubtedly in a thick Boston accent) “Anna, damn her.” However the bread and the name came to be, this molasses and cornmeal bread is great toasted, as a sandwich base or dipped into soup or stew.

It is made like most other yeast breads which means you’ll be spending about 20 minutes making it and a couple of hours waiting for it to be ready. Call me old-fashioned, but I enjoy making bread by hand. I mix it with a wooden spoon and spend the necessary time kneading by hand to create smooth and elastic dough, just like I did back in the “old days.” All that’s missing are the embroidered jeans and bandana.

My recipe combines the cornmeal, yeast and half the flour in a bowl. The butter and molasses are added with hot tap water to create a soft dough.DIGITAL CAMERA More flour is added until the a “kneadable” dough comes together. Then the requisite 10 minutes of kneading happens resulting in that smooth and elastic dough.DIGITAL CAMERA The dough then takes an oil bathed rest for an hour or so.DIGITAL CAMERA

It gets punched down (that always sounds so mean to me) and formed into loaves.DIGITAL CAMERA It nestles into a loaf pan and rests for another hour before it goes into the oven to bake for 30 minutes or so. DIGITAL CAMERA

The bread comes out of the oven begging to be eaten, but wait at least a few minutes to cut in. I usually restrain myself for 10 minutes or so.

Anadama Bread
Print Recipe
Delicious bread made with corn meal and molasses.
Servings
2 Loaves
Servings
2 Loaves
Anadama Bread
Print Recipe
Delicious bread made with corn meal and molasses.
Servings
2 Loaves
Servings
2 Loaves
Ingredients
Servings: Loaves
Instructions
  1. Mix 2-1/2 cups flour, salt, cornmeal and undissolved yeast in a large bowl. Mix in the butter.
  2. Alternate adding the hot water and the molasses, Beat for two minutes. Add enough additional flour to make a soft dough.
  3. Turn onto a floured board. Knead until smooth and elastic. This should take 10 minutes or so. form into a ball. Place the dough in an oiled bowl, turning to coat both sides. Cover with plastic wrap and let rise in a draft free place until doubled in bulk (about 1 hour)
  4. Punch dough down. On a floured board, turn the dough out and divide in half. Form each piece into a loaf shape and put in a greased 8 X 4 loaf pan. Cover with plastic wrap and allow to rise until doubled (45-60 minutes).
  5. Bake at 375 degrees for 35 minutes. The top should be golden and the bottom should sound slightly hollow when tapped. Remove from pans and cool on wire racks.
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It’s actually a lovely way to spend an afternoon and the end result is incredibly worth it.    Love, Mama D

 

 

Chili When It’s Chilly; Winter in the Kitchen of Love

Other than my 20 year escape to California, I’m a Midwesterner born and raised. I know what winter is about in this neck of the woods, and my sturdy Italian-American stature makes me physically suited to it, but baby it’s cold outside… and snowy, too. When the temperature doesn’t register in real numbers, it’s time to crank up the love and the stove in Mama D’s Kitchen.DIGITAL CAMERA

Among other things, Chili is a great winter warmer. There are many types of chili and when you factor in the variations on the types, you could make a pot of chili every day of winter for the next ten years or so. Mama D has lots of  “Pot of Love” recipes, but Chili is what she’s been craving. I have two favorites. One is ready in about thirty minutes, the other takes quite a bit longer, but they are both delicious and slightly outside the chili box (bowl).

Having made chili many different ways over the years, I somehow knew it wasn’t true Mexican cuisine. It originated in Texas and by some accounts is the state food. While other cities like Cincinnati and Spingfield have there own interpretations, Chili hails from Texas. To learn more about the Chili Story check out  this website History of Chili.IMG_0541-5

White Chili is theoretically not chili as the actual chili content is limited to some fresh or canned chilies and a little chili powder. This “chili” has been very popular in recent years. I think the fact that the “carne” is usually “pollo” may have something to do with it. Also it is  somewhat lighter in body and heat which makes it favored by the masses. Wherever it came from, it’s here to stay and I’m glad. DIGITAL CAMERA

This recipe is based on several different recipes that I combined and then there’s that Mama D love… It can usually be made just by raiding your pantry, A good thing when going outside is hazardous to your health. 

 

White Chicken Chili
Print Recipe
Quick, easy, and not too spicy
Servings
4
Servings
4
White Chicken Chili
Print Recipe
Quick, easy, and not too spicy
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium high heat. Add 1 tablespoon olive oil and let it get hot. Add the bacon and chicken Sprinkle with the garlic & pepper seasoning and cook, stirring occasionally until the bacon and chicken are lightly browned, about 7 minutes. Remove from pot with a slotted spoon and drain on paper towels. Remove the drippings in the pan, but leave the brown bits
  2. Add the remaining tablespoon of olive oil to the pan. Add the onions and cook until they are translucent 5 minutes or so. Add the drained chilies and the garlic and continue to cook for another 3 or 4 minutes.
  3. Heat poblanos under the broiler until well browned on all sides. Place charred peppers in a bowl and cover with plastic wrap. Allow to rest for 10 minutes or so. Remove the skin, stems and seeds and chop into small pieces. Add to pot with the canned chilis.
  4. Add the herbs and spices and cook for an additional minute or two. Add about 1/2 cup of the stock and stir to deglaze the pot. Return the bacon and chicken to the pot and add the rest of the stock and bring to a boil. Lower the heat and simmer 15 minutes.
  5. Add the drained beans and cook until heated through. If the chili seems a little thin, mix the masa harina with a little of the chili liquid and stir back into the pot. Simmer until the chili thickens slightly and everything is happily hot. Serve topped with the cheese and tortilla chips.
  6. To make Tortilla Chips: Heat oven to 350 degrees. Spray a large cookie sheet with olive oil cooking spray. Tear or cut 3-4 tortillas of your choice into strips. Lay in a single layer on the cooking sheet and spray with the olive oil cooking spray. Sprinkle lightly with coarse salt. Bake 10 - 12 minutes, turning half way through. The chips should be golden brown and crisp.
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The next Chili recipe blends tradition, a small dose of healthy and just pinch of quirky; Chicken/Turkey Mole Chili at your service. This chili has no beans. There is a raging debate about “with or without beans”. I like it both ways and I think there is room in the chili world for all variations. The base of chili is another debate. Tomato sauce, chili powder and red kidney beans ruled the 50’s and 60’s. DIGITAL CAMERA A more interesting sauce base is made from dried chilies. This takes some time and DIGITAL CAMERAmakes a bit of a mess, but I think it is worth it. You are creating Chili Stock. Dried chilies (available DIGITAL CAMERAin most large markets) are simmered in stock until soft. These get a whirl in the processor or emmersion blender and then are strained to get rid of the skin. The result is a rich dark liquid that will become the foundation of this chili.

This Chili also uses fresh chilies specifically, Jalepeno and Poblano . DIGITAL CAMERAThe Jalepeno goes in raw, with the other aromatics.  The poblanos go in “roasted”. Roasting DIGITAL CAMERAgives a smoky flavor and also removes the skin which can getDIGITAL CAMERA unpleasant when cooked. There are several ways to roast a chili; over a fire (or the stove burner); on a grill;  or my favorite and I think the safest, under the broiler.  Broiling takes the shiny deep green peppers to a paler, slimier pepper in about 15 minutes. Once they are stemmed and seeded they can be chopped and added to the chili pot. See the recipe for complete directions on roasting and peeling chilies.

 Mole is a classic Mexican sauce. There are easily as many mole recipes as there are chili recipes. Fruits, nuts, spices, and yes, chocolate have all made an appearance in Mole recipes.  This recipe uses two types of chocolate; unsweetened cocoa and Mexican Chocolate.

DIGITAL CAMERAThe chocolate I use is Abuelita, now made by Nestle. This is traditionally used for quick Mexican Hot Chocolate since the sugar, chocolate, and spices are already in it, and those same ingredients make it a great addition to this chili.

Chicken (or Turkey) Mole Chili
Print Recipe
This chili has the chocolaty, spicy flavors of Mole and the intense flavor of a chili based sauce. Make it a day ahead for maximum flavor.
Servings
6
Servings
6
Chicken (or Turkey) Mole Chili
Print Recipe
This chili has the chocolaty, spicy flavors of Mole and the intense flavor of a chili based sauce. Make it a day ahead for maximum flavor.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Remove stems and seeds from the chilies. Place in a large saucepan with the stock. Bring this to a boil, reduce the heat, and simmer for 20 to 30 minutes. The chilies should be very soft. Let the mixture cool slightly. Put the chilies in a food processor. Process until it is a somewhat smooth. Press through a sieve to remove the skin and strain into a glass container.
  2. To roast Poblano Chilies: Place chilies on an oiled broiler tray and broil a few inches from heat. Turn until all sides are evenly charred and the skin is beginning to blister. This will take 5-10 minutes depending on the heat of the broiler. Remove the chilies to a heatproof bowl or plate and cover tightly with plastic wrap. Let sit for 5 minutes or until the skin peels off easily. Remove stems and seeds and chop in 1/2 inch dice.
  3. Heat the oil in a soup pot over medium heat. Add the bacon and cook until it is well browned. Add the chicken (turkey) and cook over high heat until it is browned, about 8 minutes.
  4. Lower the heat to medium, and add the onion, garlic, and jalepeno to the pan and cook until they are softened, 5 minutes or so. Stir in the tomato paste and cook for a minute or two.
  5. Pour in the chili stock, tomatoes and all of the seasonings, except the Mexican chocolate. Simmer 20 -30 minutes to allow the flavors to blend and get well acquainted with each other.
  6. Add the chopped chocolate and stir until it is melted. Adjust the seasonings and serve. Pass Shredded cheese, sour cream, cilantro or minced red onions if desired.
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The thermometer is still registering unreal numbers. The heat hasn’t shut off for more than 30 seconds in two days. I have not stuck my nose or any other body part out of the house since yesterday morning, but I have my chili and my footies so life is good.

Love, Mama D

Baked Ham with a Glaze of Love A New Years Tradition

For as long as I can remember, ham has been the dinner of choice on New Years Day. From my childhood when the ham often came out of a can(!!?!!), to my first adventures with a bone in ham, the thing that I remember the most is the glaze. I find it kind of odd because I don’t have much of a sweet tooth and I prefer sweet things as dessert not main dishes. but a sweet and sticky glaze thickly coating the fat layer of a ham is pure pleasure to me.

Back in the 50’s, canned hams were the modern thing. They carved easily into perfect pink file6291252090276rectangles. They opened with a “key” that rolled around the edge of the can making a ribbon of metal that could slice off a finger it you weren’t paying attention. Once you removed the gelatin slime it was ready to be covered with glaze. This was a necessity because naked it was frighteningly unappetizing.

My mothers glazing process was simple. First she would score the surface in a diamond pattern. Then a clove was placed in each cut intersection. She then made a paste of dark brown sugar and yellow mustard and slathered it all over the ham until it dripped down the sides and created a sticky brown oval/rectangular mass. Occasionally there would be cherries or pineapple slices added before it went into the oven to heat for several hours. The ham emerged from the oven looking much like it did when it in, except it smelled sweet and smoky, and the glaze had melted into a shiny brown cloak.

file0001795692878 (1)I loved it. I didn’t know anything else existed. I honestly didn’t know there was anything different until I got married. My mother-in-law made a bone in smoked ham the first time I went to her house for Christmas. The cloves, sugar and mustard were there, but so was a tremendous amount of flavor. It had a different texture, color and to my delight, a thick succulent layer of fat that melted into the glaze to form “ham candy”.

Let’s zoom ahead to the present. Ham’s have come a long way. The varieties available are DIGITAL CAMERAendless. There’s even something called turkey ham that has no resemblance to either turkey or ham.  The bone in ham with only it’s natural juices and the convenience of spiral slicing is my favorite. These are available everywhere from every producer, but I’ve taken a shine to Aldi’s Hickory Smoked Spiral Sliced Ham. It is juicy and tender with a mild sweetness and saltiness. It virtually slices itself and it’s very inexpensive. It comes with a packet of glazing ingredients that I have occasionally used, but I prefer to start from scratch.

DIGITAL CAMERAA glaze needs to be thick enough to well, glaze the ham. It is by nature sweet so it should have a generous amount of brown sugar. Because nothing goes with sweet better on ham than something sharp there should always be mustard of one kind or another. Liquor just makes it better and the flavorings are up to you. You can go spicy, sweet or smoky, even crank up the heat with a chili powder. This recipe is all approximate. Whatever you use, do simmer it for a bit. This allows the flavors to blend, the mixture to thicken and the booze to settle down. Make sure the ham is in the pan cut side down, if not for the whole heating, at least for the glazing.

Ham Glaze (A Formula of Sorts)
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Every ham needs a coat of glaze to bring out it's flavors. This recipe is just a guideline. Glaze is after all a very personal thing. Brown sugar and simmering are the only rules.
Ham Glaze (A Formula of Sorts)
Print Recipe
Every ham needs a coat of glaze to bring out it's flavors. This recipe is just a guideline. Glaze is after all a very personal thing. Brown sugar and simmering are the only rules.
Ingredients
Servings:
Instructions
  1. Put the ingredients you have chosen for your glaze in a small heavy bottom pan. Stir the ingredients together and heat to just boiling over medium heat, stirring frequently.
  2. Reduce the heat to low simmer and cook for 10 minutes or however long it takes for the glaze to reduce and slightly thicken
  3. When your ham is about 20 minutes from being completely heated, remove it from the ovenand raise the heat to 375 degrees. Make sure it is in the pan cut side down and pour about 1/3 of the glaze over the ham. Return to the oven for 5 minutes or so.
  4. Repeat the process of poring on the glaze and returning to the oven two more times. Remove the ham from the oven and let sit for 10 minutes before moving it to a cutting board. Slice the ham and drizzle with some of the pan drippings and serve.
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Love, Mama D

What Can Mama D Do With Butternut Squash?

Butternut Squash is delicious, nutritious, and versatile. It’s in its heyday in fall and winter, so the time for Butternut Squash adventures is now. I must confess, I’m fairly new to the winter squash scene. It’s only been in Mama D’s Kitchen for about 5 years (except for Spaghetti Squash which has been in the kitchen for decades). It’s time to make up for lost time.

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I’ve been using this oddly (?) shaped squash quite often and it always surprises me with its adaptability. It also has certain affinities with other foods. It stands up to all kinds of onions. From leeks to shallots and every type in between, squash takes them on and still keeps its identity.  Bacon seems to have been put on earth, for among other things to compliment squash. Something in the smokiness of the bacon goes well with the sweet earthiness of the squash. Besides that, “ Mama D do love her bacon”.

Many people are fond of the sweet notes of squash and expand on them. Personally, I like to keep the sugar sweetness in dessert and let the squash display its innate sweetness in the main part of the meal.

Without further ado, allow me to introduce you to Mama D’s Butternut Squash & Apple Soup. This recipe was born in a cooking class I took several years ago. It’s gotten some Mama D lovin’ and has become what I like to call ” Autumn in a Bowl.”

Butternut Squash and Apple Soup
Print Recipe
Autumn in bowl.
Servings
6
Servings
6
Butternut Squash and Apple Soup
Print Recipe
Autumn in bowl.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Cook bacon in large soup pot until crisp. Remove the bacon drain on paper towels. Pour all the drippings into a heat proof container. Return 2 tablespoons of the drippings to the soup pot and add the onion. Sweat for 3 or 4 minutes, until the onions begin to soften.
  2. Raise the heat to medium high and add the squash and apples. Cook, stirring occasionally until everything is slightly browned. Add the apple juice and stir to de-glaze the pan. Add the stock and bring to a boil. Reduce the heat to simmer, add the sage and cook, covered 30 minutes or until the squash is soft. remove from heat and puree with an immersion blender.
  3. While soup is simmering, heat a tablespoon of the bacon drippings in a small fry pan. Add the shallots and cook until carmelized, 15 minutes or so. Set aside for garnishing the soup.
  4. Return the pot of soup to the stove and simmer over low heat for a few minutes. Add the cream and heat gently until everything is steamy. Add salt and pepper to taste. If soup is too thick, add a little more stock or cider. If Soup is too thin, add 2-3 tablespoons of potato flakes. Heat until any additions come up to temperature.
  5. Ladle soup into bowls. Top each bowl with some of the bacon and shallots and sprinkle with the pepitas.
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Butternut Squash makes a wonderful side dish. Roasting seems to bring out the nutty flavor and provides enough of a reason to coat it ever so lightly in olive oil. While olive oil is the healthier alternative, I’ve come up with a recipe that uses bacon drippings as the lubricant (so to speak). It also repeats some of the same flavors found in the above soup. What can possibly be wrong with bacon, shallots and sage? Nothing, I say!!

 

Butternut Squash Smash with Bacon and Shallots
Print Recipe
A hearty side dish that can hold its own with meat or fowl.
Servings
6
Servings
6
Butternut Squash Smash with Bacon and Shallots
Print Recipe
A hearty side dish that can hold its own with meat or fowl.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat oven to 400 degrees. While the oven heats, cook the bacon in a large skillet until brown and crispy. Remove and drain on paper towels. Remove drippings from the pan and reserve 2 tablespoons. The rest can be discarded. Keep the skillet, as is, to use later.
  2. Line a large baking sheet with foil and spray with cooking spray. Lay the thyme and sage on the baking sheet to make an aromatic bed for the squash. Lightly brush the cut edges of the squash with 1 tablespoon of the bacon drippings and lay cut side down on top of the herbs. Bake for 20 minutes. Turn the squash and bake for 15 minutes more or so.it should be quite soft.
  3. Remove the squash from the oven and let it cool for 15 minutes or until it can be handled, Make sure to save the herbs. Scoop the squash from the skin and place in a large bowl. Throw the skin away. Mash the squash until "smooth-ish."
  4. Heat the remaining bacon drippings and the butter in the reserved skillet. When it is hot, add the shallots and cook for a few minutes until softened and just beginning to brown. Add the mashed squash and the warm half & half to the skillet. Stir to combine (if things seem too thick add a little more half & half).
  5. Crumble the herbs, (leave the stems out of it) and add to the pan. Stir all but 2 tablespoons of the bacon into the mixture. Heat gently until everything is hot and happy. Season with salt and pepper to taste. Garnish with the remaining bacon. Serve with pride.
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This is a wonderful accompaniment to pork, be it chops, tenderloin or roast. It also compliments any poultry dish you may be serving.

I love visiting other food blog sites. One of my favorites is Proud Italian Cook.  Marie has lots of wonderful recipes. I took some inspiration from her Polenta and Squash dish and came up with Chicken and Squash Risotto. It started with Butternut Squash roasted with leeks and garlic.DIGITAL CAMERA

I made risotto using red onions, chicken stock and some leftover roast chicken. The squash and leek mixture joined in the fun.

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The result was a comfort food that satisfied the need for the creamy, slightly chewy and savory flavor that is risotto.

Butternut Squash and Chicken Risotto
Print Recipe
This recipe uses a roasted squash, leek, and garlic mixture. You will have enough for this recipe and at least another of your choosing. This will also freeze well if you want to share your squash love at a later time.
Servings
4
Servings
4
Butternut Squash and Chicken Risotto
Print Recipe
This recipe uses a roasted squash, leek, and garlic mixture. You will have enough for this recipe and at least another of your choosing. This will also freeze well if you want to share your squash love at a later time.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat oven to 375 degrees. Line a large baking sheet with foil and spray with cooking spray. Combine the squash, leeks, garlic, and olive oil in a large bowl.Spread the mixture on the baking sheet in a single layer. Bake 20-25 minutes, stirring half way though. The squash should be soft and lightly browned. Set aside.
  2. Heat a deep skillet over medium heat. Add the butter and allow it to melt. Add the red onion and cook stirring occasionally until translucent. Add the rice, tossing to coat well. Cook the rice until it is becoming translucent about 7-10 minutes. Add the white wine to the pan and continue to cook until it has evaporated (this will also de-glaze the pan).
  3. Using a ladle, add approximately 1/2 cup of the hot stock to the pan. Cook and stir until the stock has been absorbed into the rice. Continue to add stock, stirring and cooking until each addition is absorbed. This is probably a good time to pour a glass of wine, it's going to take awhile. You are looking for rice with a creamy texture but grains with a little bite.
  4. Add the chicken and squash to the pan. Add more stock as needed to keep the creamy texture of the rice. Heat until everything is steaming. Add about half of the cheese and stir until it melts. Taste the dish and add salt and pepper if needed. Serve in shallow bowls. Pass the rest of the cheese at the table.
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So the answer to the question in the title is, “A lot”. These recipes just scratch the surface of Butternut Squash. There are lots of other squash varieties out there as well and without too much adjustment, they can be substituted in any of these recipes. If you haven’t cooked these odd-shaped, nutrient dense vegetables, give it a try. There’s plenty of squash love to go around.

Happy New Year, Mama D