Tag: butternut squash

A New Chili and a New Season

After a wait that felt far too long, I can say that it is unequivocally Fall. There is crispness in the air. Windows and doors are finally open to let the act of breathing real fresh air become a daily occurrence. Mama D’s Kitchen is ready to produce some heartier fare. So, it is time to get the Slow Cooker out of its hiding place and let it do some of the work of producing something delicious.

I feel the need to go on record that I have a love/hate relationship with the Slow Cooker. I love how whatever you cook in it envelopes the house with wonderful aromas. I like the fact  that once the ingredients have been prepped and added, there is nothing more to do. You can set it and forget it and go out and enjoy a perfect Fall afternoon, knowing that when you return home, wonderful smells and tasty comfort food will be waiting. Even though these are great pluses, I have a few issues with this “counter top time saver”. In my opinion there are some things that shouldn’t go in a crock pot. I’m not a fan of pot roast in a slow cooker. I know that borders on blasphemy, but I find the taste and texture of both the meat and its accompanying vegetables to be a bit watered down. I also take issue with the fact that in order to set it and forget it, one must do a certain amount of cutting, measuring, and even pre-cooking to have everything ready to spend the rest of the day getting happy. I’m not afraid of a little work, but at times it seems that there is a lot of active prep time to get to the passive cooking part of the equation.

That being said, I do respect this appliance enough to make space for it in my very small kitchen. The things it does well, it does very well. My favorite things to make in a slow cooker are soups and chilies, which brings us to this recipe; Chicken Chili. Once again I must give credit to a food magazine for the inspiration for this dish. The initial idea came from the October Cooking Light Magazine. It featured a Slow Cooker Chicken Chili. Reading through the recipe, I was taken by several things. The combination of Butternut Squash and Hominy blending with chicken sounded like a “million dollar trio.” There was also a step that called for pureeing a can of beans to add body and thickness to the dish. Now comes the point where I incorporate some Mama D magic.img_2593

The recipe was obviously going to be a chili on the “white side,” but I had something a little different in mind. I also had a random array of ingredients that I wanted to use up. I did puree a can of beans, Pintos, to be exact. I blended this with some homemade chicken stock and a decent amount of homemade chili sauce that had been living in the freezer. Another one of my issues with a slow cooker is that the cooking process creates a lot of liquid. I was making chili not soup so I wanted a thicker sauce. I took the liberty of adding some Masa Harina to act as a thickening and add a little more earthy corn taste. Then there was the matter of vegetables. I added a lot of onion and garlic (this is Mama D’s Kitchen after all) along with some chopped Poblano Chilies. This along with canned green chilies upped the ratio of veg. to meat to about 3 to 1. A can of Black Beans jumped into the pot as well. img_2597The chicken part came from a bag of scraps that was also lounging in the freezer. Any time that I buy boneless/skinless chicken parts, I save the trimmings for some future use, like chili. Waste not, want not is my motto.img_2601

I put the ingredients into the Slow Cooker in a specific order. The veggies went in first and were mixed with the liquid ingredients. I topped this savory bed with the chicken, much like most Slow Cooker recipes suggest. Then, finally, came the set it and forget it part.

We enjoyed a walk and a cocktail and returned home to wonderful smells. A tip of the lid and a rise in temperature (to complete the thickening process) and in a brief half hour it was ready to serve. img_2607

The garnish involved some Queso Fresco and Sour Cream laced with salsa and cilantro. A wedge of lime added some brightness. This is chili on the mild side. Using a hotter chili like Anaheim and Chipotle Chili Powder would definitely up the heat. You could add a different bean or add more of them and it will be great. Since I respectfully borrowed the idea from Cooking Light, any modifications are more than all right.

Chicken and Butternut Squash Chili
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Servings
6
Servings
6
Chicken and Butternut Squash Chili
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray a 6 quart Slow Cooker lightly with non-stick spray. Add the squash, peppers, onion, garlic, hominy, chilies, and black beans to the cooker and stir to combine.
  2. Combine the pureed beans, chicken stock, and red chili sauce in a bowl. Add the masa harina and stir or whisk until the mixture is smooth.
  3. Add the chili powder, cumin, and oregano to the liquid ingredients and stir once more. Pour the liquids into the cooker and stir to combine everything well.
  4. Cut the chicken into bite size pieces. Lay the chicken pieces on top of the vegetable mixture. Cover and cook on Low for 6 - 8 hours (the heat on every slow cooker is different so adjust the time according to how yours cooks).
  5. At the 6/8 hour point, stir the chicken into the other ingredients. Give things a taste and add more of any seasoning you think it needs.
  6. Tilt the lid slightly and turn the heat setting to High. Allow the chili to cook until it is the thickness that you like.
  7. While the chili is cooking on High, mix the sour cream, salsa, and cilantro together. Set aside.
  8. When you are ready to serve, ladle into bowls. Pass the sour cream mixture, lime, and cheese at the table.
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Another thing to remember with Slow Cookers is that the long cooking process pulls lots of moisture out of the ingredients. Once the dish is cooked it is a good idea to taste test for seasoning levels. That sauce with a  spicy zing at the beginning may have gotten watered down over the hours and will be in need of a booster shot of seasoning.

I am very happy that Fall is here and that there will be many more hearty and healthy dishes coming from the Kitchen of love. There may even be a few more Slow Cooker adventures, within reason, that is.

Reflections on Christmas Present

While the magical glow of Christmas is still in the air, the knowledge that the holiday season is slowly winding down and a new year is on the horizon is creeping into my mind. This is a time of reflection. It’s more than what worked and what may have seen its last Christmas appearance though that will be given some thought. It’s the deeper emotional experience of the holiday season. This was a year that just by the nature of the changes that life has given us was cause for a deeper feeling of joy and gratitude.

DIGITAL CAMERAIt was a year of family getting bigger and home getting smaller.Scan_Pic0061 Job descriptions changed along with our address. While many changes were joyous, others were startling, causing major adjustment to thought and life style. As my mother always said, “Everything happens for the best” and in Mama D’s Kitchen and life that has proven true. I’m grateful for every change because it brought new insight into what really matters. Love and family are the most important things. What ever needs to be done to enhance that is one’s life path.

This year the holidays seemed to get here at warp speed. The baking happened, but at such a rapid pace that picture-taking became an afterthought. One newcomer (or I should say two) was added because it could be made in 10 minutes or so. It yielded a generous amount of goodness that was welcomed far and wide. “Bark” is a  decadent confection that features virtually anything mixed into melted chocolate. The mixture chills for an hour or so and is then broken into pieces. My maiden voyage included two versions taken from Kraft Recipes. One featured white chocolate with dried fruits and pistachio nuts that lived up to its name, Jewel. The other blended white and semisweet chocolate with pretzels and peanuts creating a sweet and salty treat. Check out these recipes and get your own inspiration This was so easy and yummy that I see many more variations in my future.DIGITAL CAMERAWhile I don’t have many pictures of the cookies I made, I do have a Holiday recipe that I came up with that is worth sharing. It uses the flavors of the season and pairs beautifully with the heartier holiday fare that comes along at this time of year. Sweet Potato and Butternut Squash are joined by Cheddar Cranberry Cheese. This cheese is a seasonal item at both Trader Joe’s and Aldi. It may be carried at some Delis as well. It was wonderful on the Christmas Eve cheese tray and was fabulous in this gratin.

DIGITAL CAMERASo, these three stars were joined by red onions, rosemary, and thyme.DIGITAL CAMERA

The onions were sautéed in butter and as a last-minute thought some dried cranberries came along for the ride. The herbs went in and everything took a “milk bath” as the sauce came together. I used a combination of 2% milk and fat-free half and half, but  cream would be wonderfully naughty.DIGITAL CAMERAI added plenty of grated cheeseDIGITAL CAMERAand when everything was beautifully co-mingling I poured it over the squash and sweets.DIGITAL CAMERAIt baked in the oven under a foil cover for about 35 minutes or so. Then a final layer of cheese was added.DIGITAL CAMERAA few more minutes in the oven and  the gratin transformed into golden brown deliciousness.DIGITAL CAMERA

This would be a wonderful side dish for any Fall or Winter holiday meal. It could even be a wonderful main dish for two on a cold Winter’s night… and it was.

Sweet Potato and Butternut Squash Gratin
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The perfect holiday side dish that can also be a vegetarian main dish.
Servings
4
Servings
4
Sweet Potato and Butternut Squash Gratin
Print Recipe
The perfect holiday side dish that can also be a vegetarian main dish.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Slice the squash and sweet potatoes in similar sized slices. Layer in a Gratin dish that has been coated with cooking spray. Set aside.
  2. In a medium fry pan melt the butter over medium heat. Add the sliced onions and cook stirring occasionally until the onions soften and just begin to brown.
  3. Add the dried cranberries and the herb leaves and cook for 2 - 3 minutes. Stir in the Wondra flour and continue stirring and cooking for another 2 minutes. Do not let the roux brown.
  4. Stir the milk in slowly and continue to stir until it is smoothly incorporated. Continue cooking, stirring frequently until the sauce has thickened. Remove from the heat.
  5. Immediately add 3/4 cup of the grated cheese and stir until the cheese melts and the sauce is smooth. Pour over the squash and potatoes, spreading to evenly cover the top.
  6. Cover with foil and bake in a pre-heated 350 degree oven for 35 minutes or so. Check that the potatoes and squash are tender.
  7. Sprinkle the remaining cheese evenly over the top and return to the oven uncovered. Bake another 10 minutes or so. The top should be golden brown and the sauce should be bubbling.
  8. Remove from the oven and allow to rest for at least 5 minutes before serving.
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The holiday season is slowly winding down. I’m always a little sad to see it end. This year I’m planning on keeping the warm feelings and abiding love in my heart for as long as I can. Christmas is after all, a state of mind. I hope your hearts stay filled with the Christmas spirit, too.

 

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
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Autumn in bowl.
Servings
6
Servings
6
Butternut Squash and Apple Soup
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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
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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
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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