I don’t know about you, but one of my favorite Fall veggies to make is Squash. I absolutely love the buttery, savory smell of it roasting in the oven and it’s so easy to make.
There are plenty of different varieties of Squash, but one of the most popular ones to make for the holidays is Butternut Squash, which has a sweet, creamy, buttery flesh. Other popular Squash varieties include Kabocha, Acorn, Spaghetti, Long Neck and Cheddar Cheese squash. There are different ways to prepare squash but the easiest and most flavorful way is by roasting it in the oven on a sheet pan for about 30 minutes to an hour. Simply cut the squash in half (or peel and cut into medium chunks or slices), scoop out the seeds and fibrous flesh and drizzle with olive oil or butter, some fresh cracked pepper and sea salt, and sprinkle on some brown sugar or drizzle with honey or maple syrup for a luscious, buttery, sweet and savory dish.
You can also sprinkle on some fresh herbs (parsley, sage, thyme, chives, tarragon) and garlic or add a dash of cayenne or cinnamon, nutmeg and cloves for some spicy layers of flavor. Some ideas for the squash leftovers are to add the roasted squash to Macaroni and Cheese, Wild Rice or Orzo, or make a healthy salad by adding it to some spinach, chard or kale, apples, some toasted walnuts or pecans, cranberries or pomegranate seeds, tossed in a light herb vinaigrette dressing. However you make it, it’s simply delicious; and perfect as a Thanksgiving side or Fall vegetarian side dish.
Check out the different types of squash on Saveur.com website and enjoy my favorite squash recipes below!
Roasted Butternut Squash with Brown Sugar Butter and Herbs
Roasted Butternut Squash with Brown Sugar Butter and Herbs
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4
Ingredients
1 butternut squash (about 3 pounds)
1 tablespoon olive oil
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon nutmeg
1 tablespoon sea salt (Pink Himalayan or Fleur de Sel)
Freshly ground black pepper
2 tablespoons brown sugar
1 tablespoon Fines Herbes (parsley, chervil, tarragon, chives)
Instructions
Preheat the oven to 425 degrees.
Cut the squash in half cross-wise and remove top and bottom stems. Scrape out all the seeds and fibers inside; discard. Peel the squash and cut into 1-inch chunks.
Place squash on a large baking sheet, and drizzle with olive oil. Dot with small chunks of butter and sprinkle nutmeg, salt and pepper, brown sugar and herbs over squash. Mix together and place sheet in preheated oven.
Bake for about 15 minutes, stir the squash around the pan. Bake for another 15 minutes and remove from oven.
2 tablespoons unsalted butter, cut into small cubes
Sea salt and freshly ground black pepper (to taste)
1 teaspoon cayenne pepper
1 tablespoon brown sugar
2 tablespoons maple syrup
Instructions
Heat oven to 400F. Cut the squash in half with a large knife and scoop out the seeds and insides with a large spoon; discard.
Place squash halves on a rimmed baking sheet. Drizzle with olive oil and rub on both sides of squash. Dot squash with butter and season with salt and pepper, cayenne pepper, and brown sugar. Drizzle maple syrup over the squash. Add some water to the bottom of the baking sheet (about an inch) and place in oven.
Roast squash for 45 minutes to an hour, until flesh is soft and caramelized. (You may want to check on the squash half way through and brush some of the butter and syrup over the tops of the squash as it's baking to keep it from drying out.)
Roasted Spaghetti Squash with Pine Nuts, Sage and Parmesan
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Yield: 4
Ingredients
1 small spaghetti squash (about 2-3 pounds)
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, finely minced
6-8 sage leaves
1/2 cup pine nuts
1/2 teaspoon sea salt (or to taste)
Fresh ground black pepper (to taste)
1/4 cup shredded parmesan cheese
Instructions
Preheat oven to 375F.
Pierce squash all over with a knife and roast spaghetti squash for 1 hour. When squash pierces easily with a knife, remove from oven; let cool for 10-15 minutes.
Cut squash in half lengthwise, remove and discard seeds. Use a large fork to scrape the squash into long 'spaghetti-like' strands.
Toast the pine nuts in a sauté pan over medium heat until golden for about 5 minutes. After the nuts are toasted, remove them from the pan and add the olive oil, a tablespoon of butter, and sage leaves. Sauté mixture until the sage leaves are crispy. Add the minced garlic and saute for another minute.
Crush the sage leaves in the garlic oil mixture, and then pour it over the warmed squash. Add the additional tablespoon of butter, salt and pepper and top with toasted pine nuts and shredded parmesan cheese.
I don’t know about you, but I am completely obsessed with Anthropologie. Everything in that store has a handcrafted, creative, bohemian feel that makes me want to throw on a pair of sandals and a sundress and move to California. The home store is a mecca full of beautiful dishes, plates and table settings and the kitchen and cooking area is a must-see for the foodie and cook in the house. Gorgeous hand-painted plates and ceramics, cookbooks, kitchen gadgets, pottery, linens, and oh my, the cute aprons! Totally love this place. Find this fun, cool stuff online or in retail stores.
The next time you’re in New York City, you must visit the Chelsea Market in the Meatpacking District – if only for the FOOD!! My favorite place in there is buon Italia, an Italian food store that sells fresh cheese, butter, meat, fish, olives, bread, and pasta. Inside is every Italian imported foodstuff you could ever dream of: truffles and capers, olive oils and vinegars, coffees, teas and chocolates, sauces, spreads and preserves, pastas, grains, nuts and spices…you name it, they got it! It’s a foodie haven and impossible to pass by (or leave once you enter!) Everything in the store is fresh and authentic Italian, and reasonably priced too. You won’t walk out of there without an Italian feast ready to be made at home – this I promise you.
buon Italia, Chelsea Market
75 9th Ave, New York NY 10011 | 212 633 9090
I discovered these lovely sauces when I attended the Just Food Conference in NYC and love the tasty flavor and heat. Harissa is a traditional Moroccan red pepper sauce made with red chiles, red bell peppers, garlic, extra virgin olive oil, vinegar and salt. Creator Mina, a native from Casablanca, learned how to create this luscious spicy sauce from a neighbor when she was 16, and experimented over the years to develop her own recipe. This sauce is delicious as a condiment with a kick – pair it with lamb, BBQ chicken, or grilled scallops, or use it as a base in a tagine (a North African meat and vegetable stew served in an earthenware pot) served with couscous or rice. The sauce comes in mild, medium or spicy (my favorite!) and can be ordered online at Abe’s market.
I found these delicious little treats on a recent excursion to The Cellar at Macy’s on 34th Street in NYC. Anna’s Thins are crispy, thin and come in four flavors: Ginger, Orange, Chocolate Mint and Almond. They have just the perfect amount of sweetness, are delicate and crunchy, and totally melt in your mouth. I dipped the Ginger thins in a vanilla latte which was delicious – another tasty idea would be to crumble them over butternut squash ravioli for a touch of some sweet crunch, or use them to make a cheesecake or pie crust. According to Anna’s and Swedish tradition, these crunchy thins can bring you good luck too. Simply place one of the cookies in the palm of your hand, then make a wish. Tap the cookie in the middle with your index finger – if it breaks into three pieces, your wish will come true. Sweet!
I love these fun, clever crackers by 34 Degrees! Super light and crispy, these flatbreads are also made with all natural ingredients. They have 6 different flavors: lemon zest, whole wheat, cracked pepper, rosemary, original and sesame. Great with cheese and are an awesome alternative to bread – pair brie with prosciutto, arugula and fig for a great snack. Top the crisps with smoked salmon, an herbed chicken salad or southwestern shrimp salad. If you want a mini-dessert, try layering mascarpone cheese and lemon curd topped with a mint sprig or spread them with peanut butter, honey, and almonds. I really love how light and airy they are…they really let the toppings shine and are also great on their own. Cute design too!
I found this delectable chocolate spread when I was at Buon Italia (see store info above) in Chelsea Market. It’s kind of like Nutella, but even better! It’s made with Acacia Honey, Piedmont hazelnuts and cocoa and has a sweet, creamy, chocolate-y, nutty flavor, with a hint of honey – this stuff is addicting! Delicious on toast, crackers, pancakes or simply by itself. Beware: don’t try this stuff at home alone.
On a recent trip to Chelsea Market, my friend and I were in search of a healthy lunch and a glass of wine. We discovered Friedman’s Lunch – a great little spot inside the market that serves up fresh, local and organic food. Friedman’s Lunch was named after Milton Friedman, the famous economist, who popularized the expression “There’s no such thing as a free lunch”. And while the lunch there isn’t free, it’s certainly delicious and reasonably priced.
Friedman’s has a fun, buzzing atmosphere with an open kitchen, friendly waiters, music, large mirrors and chalkboard menus making it a welcome spot for a cozy lunch while shopping at the market. The menu has a great assortment of comfort food including down-home favorites such as buttermilk fried chicken, beef brisket burgers, two-bean turkey chili and grilled cheese sandwiches with tomato soup.
Friedman’s Lunch is committed to using organic ingredients, mostly from local food purveyors around New York. Their brunch and dinner menus offer a wider variety of salads and breakfast dishes and delicious all the same. They’re open 7 days a week and also deliver with online ordering. Definitely worth a trip (if only for the gooey grilled cheese sandwich with tomato soup!)
Friedman’s Lunch Chelsea Market
75 Ninth Ave, New York, NY 10011 | 212.929.7100
I discovered this great line of handcrafted artisan coffees at the Coffee and Tea Festival last weekend in NYC. With all the coffee and tea brands overwhelming me at the show, this one particular brand stood out. Why? First off, they have about 100 different flavors that will knock your socks off: Vanilla Macadamia, Banana Caramel, Chocolate Irish Cream, Crème Brulee, Holiday Sugar Cookie, Kahlua Cappuccino, Jamaican Me Crazy…and the list goes on. They also offer a line of specialty and organic/fair trade coffees (Costa Rican, Brazilian, Kenya-AA, Sumatra, Columbian, etc.) The best part of all is that it’s a local New York brand originating in Long Island, and the owners are passionate about making fresh roasted coffee on a daily basis and handcrafting all of their unique flavors. You can purchase their coffees online and at several retail locations in LI, NJ and CT. Next stop is Manhattan!
I don’t know about you, but I love salt. Not overdone, of course, and not just regular table salt. I’m talking REAL salt. Big, flaky, sea salt. The GOOD stuff. Falksalt is a Swedish brand that has been making this good stuff for over 180 years, and is made with the advice of professional gourmet chefs. This is serious salt, folks. Big, chunky, crystal flakes; so beautiful you almost don’t want to take it out of the package. Falksalt has a line of flavors that will knock your socks off: Wild Garlic, Wild Mushroom, Smoked, Citron, Rosemary, Red Chili, Chipotle, Black and Natural. Perfect for sprinkling over fresh or roasted veggies, rimming a fancy cocktail or for crusting a beautiful piece of fish or steak. This is not your everyday table salt – save it for a delectableoccasion.
Joseph Joseph is a cool brand I discovered that makes fun, colorful, modern kitchen and cooking tools. With their bright colors and sleek, edgy designs, you can’t pass these up. I bought the 5-in-1 Unitool – which basically gives you well, 5 utensils in 1: slotted spoon, turner, cutting tool, solid spoon and spatula. Even better, it’s safe for non-stick cookware and heat resistant up to 480 degrees. Love it! I also got the Nest 6 Multicolor Prep Bowl Set that comes with six kitchen items in one: 4 measuring cups, and a small and medium mixing bowl, that fit nicely together and come in gorgeous bright colors to brighten up your kitchen. Check out their other cool tools online, or find them at Sur La Table or The Cellar at Macy’s. Fun!
Aphrodisiac Recipes To Spice Up Your Valentine’s Day
“Aphrodisiac: any of various forms of stimulation thought to arouse sexual excitement. Aphrodisiacs may be classified in two principal groups: (1) psycho-physiological (visual, tactile, olfactory, aural) and (2) internal (stemming from food, alcoholic drinks, drugs, love potions, medical preparations)”.
We’ve all heard that there are certain foods that have aphrodisiac powers, but which ones and what effect do they have on romance? There are several foods that increase passion and the mood for love – almonds, arugula, asparagus, avocado, bananas, basil, chilies, chocolate, coffee, figs, garlic, ginger, honey, nutmeg, oysters, pinenuts, raspberries, strawberries, black truffles, vanilla and wine, just to name a few.
Truffles are said to stimulate and sensitize the skin for touch. Vanilla’s scent and flavor is known to increase lust. Chilies increase blood flow and sex drive. The chemicals in chocolate trigger neurochemicals in the brain that increases passion. Red wine relaxes and stimulates the senses.
For Valentine’s Day, I rounded up a few recipes featuring some of these love-ly passion-inspiring foods, guaranteed to spice up your night and make it one to remember!
Broiled Oysters with Fresh Herbs, Garlic and Cheese
Ingredients:
24 fresh oysters
¾ cup of breadcrumbs
2 cloves garlic, chopped
1 teaspoon of Dijon mustard
1 teaspoon of olive oil
½ teaspoon of fresh thyme, chopped
½ teaspoon of fresh basil, chopped
¼ teaspoon of fresh marjoram, chopped
Zest of one lemon
2 tablespoons of grated Parmesan cheese
Directions:
Shuck the oysters and set aside on the half shell. Discard the remaining shells. In a bowl, mix the breadcrumbs, garlic, mustard, olive oil, thyme, basil, marjoram, lemon zest and Parmesan. Top each oyster with about 1 teaspoon of the breadcrumb mixture and place the oysters on a baking sheet. Cook under high broiler (grill) for about 6 minutes or until the oysters are crispy and golden brown. Serve hot, with a wedge of lemon and your favorite hot pepper sauce on the side. Pop open a bottle of your best bubbly and indulge with your honey.
2 c. of chicken juice (gravy)
2 + 2/3 c. of milk cream
1 oz. of fresh truffle
2 lbs. of fresh bread
2/3 c. of truffle juice
1/3 c. of milk
2/3 c. of egg whites
Salt, white pepper
Preparation:
Reduce the chicken juice to half.
Add the milk, milk cream and reduce again.
Add the truffle juice and reduce until you get a nice texture.
Check on seasoning and put aside for the moment.
Preparation of the bread toasts:
Whisk 2/3 c. of cream, season with salt and pepper.
Cut the bread into 1 inch thick slices and cut them into circles (2 inch diameters)
Toast both sides of the bread pieces, dig one side on the piece and pour the wiped cream into it, bake it “au gratin”
under the broiler for a few minutes until lightly browned around the edges.
2 lbs. chicken, cut up — (2 to 2 1/2)
3 Tbsp. vegetable oil
2 cups chicken stock
1/2 cup unsweetened cocoa
1 Tbsp. vegetable oil — (1 to 2)
1/4 tsp. cloves
1/2 tsp. cinnamon
3/4 tsp. anise seed
1/2 cup almonds, chopped
1/2 cup peanuts, chopped
1 Tbsp. sugar
1 tsp salt
3 tomatoes, chopped
2 medium onions, chopped
1/2 tsp. fresh pepper
2 tsp. hot crushed red peppers
1/8 tsp. cayenne (or to taste)
Sesame seeds
Brown chicken in a medium skillet in hot oil. Remove to a large (13x9x2) cake pan or baking dish. Pour oil from skillet and add the stock. Simmer 5 minutes. Mix cocoa with vegetable oil to form a paste. Add cloves, cinnamon, anise seed, and blend. Stir spice mixture into simmering stock and simmer 5 minutes more, stirring occasionally. Pour mixture over the chicken parts. Cover and bake in preheated 350-degree oven until chicken is tender (around 1 to 1 1/2 hours). Serve sprinkled with sesame seeds over a bed of rice.
Spicy Scallops with Capellini
Ingredients:
1 pound sea scallops, quartered if large
6 tablespoons extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon minced garlic
1 small dried chipotle chile with seeds, stemmed and chopped
Fine sea salt
1/2 pound capellini
Directions:
Preheat the oven to 400°. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.
Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to a serving bowl. Add the scallops and their juices, toss well and serve immediately.
Olive oil or lard
5 lbs beef short ribs
Salt and Pepper
1 large onion, chopped
1 large red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves of garlic, minced
2 Tbsp brown sugar
1 tsp chili powder
1/2 tsp oregano
1 tsp cumin
2 cups strong coffee
1.5 cups chopped tomatoes, with juice (or one 28 oz can)
1 Tbsp tomato paste
1 cup unsweetened chocolate (70% or higher cacao)
Cilantro, chopped (for garnish)
Preparation:
Rinse short ribs under cold water and pat dry, season liberally with salt and pepper. Heat the olive oil in a cast iron pan or Dutch oven over medium high heat.
Place a few of the short ribs in the pan, being careful not to crowd them. Brown the short ribs well on all sides until they have a nice seared brown color. Transfer the meat to a plate and continue to cook the rest of the ribs. When done, remove all of the meat to the plate.
Reduce the heat to medium. If you used a cast iron pan for the browning, heat more oil in a large oven safe covered casserole dish. If you’re using a Dutch oven, just keep on cooking.
Add the onions and peppers and cook until the onions are translucent, approximately 5-10 minutes. Next mix in the garlic and cook for another minute. Stir in the brown sugar and spices and cook for 5 minutes longer. Add the coffee, chopped tomatoes, and tomato paste and bring the whole mixture to a boil.
Return the short ribs to the pot and cover. Braise in the oven for 1.5 to 2 hours. Mix in the chocolate until melted. Season ribs with salt and pepper, and garnish with fresh parsley. Serve over rice, mashed potatoes, pasta or polenta. Indulge in a nice hearty red such as a Cabernet or Zinfandel or Shiraz which goes great with the chocolate and spicy flavors in this dish.
Arugula and Avocado Salad With Shaved Parmesan and Toasted Pine Nuts
Ingredients:
2 bunches arugula, washed and dried ( about 6 cups)
1 avocados, peeled and sliced
Shaved parmigiano-reggiano cheese, to taste
Lemon Dressing
2 tablespoons fresh lemon juice
1 medium garlic cloves, finely minced
4 -5 tablespoons olive oil
salt and pepper
Directions
To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.
Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.
Top off the salad with some toasted pine nuts for an extra crunch (and spice to your Valentine’s Day!)
¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream
Instructions
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. Prepare to swoon almost immediately.
12 oz of dark crispy chocolate
5-6 dessert spoons of pure honey
3 cups of fresh cream
Instructions
Mix together dark chocolate (should be crushed into pieces), 5 dessert spoons honey and ¾ cup of fresh cream. The ingredients
should be mixed over luke warm water. This mixture will need to be stirred constantly, till the dark chocolate stats to melt and combines itself with the honey and cream.
Once all three ingredients have blended into one another, keep it aside for it to cool.
While the chocolate mixture is kept aside to cool, start whipping the remaining cream (2 ¼ cups) but not very firm.
Once the cream is whipped and the chocolate mixture is cool, gradually and slowly fold the cream into it. Blend this mixture well.
Take a special serving dish and carefully pour the whole mixture into it and keep it to set in the refrigerator.
The chocolate honey mousse can also be poured into separate individual bowls as it does make a lavish amount.
If the mousse is poured into one whole serving dish, the chocolate honey mouse might take about 3 to 4 hours for it to set well.
Chocolate honey mousse can be served with creamy vanilla ice cream. Garnish with crushed nuts as a topping.
White Chocolate Raspberry Tart
Ingredients:
1 ¼ cup of walnuts, finely chopped
¾ cup of unsalted butter, softened
3 tablespoons of sugar
1 ½ cup of flour
1 teaspoon of freshly-grated orange zest
1 large egg, lightly beaten
3 cups of fresh raspberries
12 oz of white chocolate, chopped
½ cup of heavy cream, warmed
½ cup of whipped cream, to garnish
Directions:
In a bowl with an electric mixer, blend walnuts, ¾ of the butter, sugar, flour, orange zest and egg until thoroughly combined, and press into an 11-inch tart pan with removable bottom.
Freeze the shell for 15 minutes. While the shell is freezing, preheat your oven to 375°F. Bake the shell in middle of your oven for 25-30 minutes, or until golden brown. Allow the shell to cool on a rack.
Remove the side of pan and transfer the shell to a plate. Fill shell with 2 ½ cups of raspberries.
In a large metal bowl set over a saucepan of barely simmering water, melt the white chocolate. Remove the bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth. Spread the white chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight.
Garnish the tart with whipped cream and remaining ½ cup of raspberries. Serve at room temperature.
The old fashioned Hot Toddy is the perfect remedy for a cold Winter evening or
when you’re feeling under the weather. The traditional recipe calls for Scotch,
but you can also make it with Whiskey, Brandy or Rum too. Great for colds and
sore throats and all around warming comfort in the Winter time. One of these
and you’ll be up and running (or stumbling…) again in no time!
Ingredients
1 oz. brandy or whiskey or rum (approx 1 shot)
1 tbsp honey
1/4 lemons, juice of
1 c. boiling water
1 tea bag, your choice (Tazo Calm rocks)
2-3 whole cloves
1 cinnamon stick
Orange slice
Preparation
Coat the bottom of a mug with honey and add brandy and lemon juice.
Boil water for the hot tea and steep for 5 minutes. Pour the hot tea into the
honey lemon and brandy. Garnish with a few whole cloves and a cinnamon
stick and a slice of orange. Oh, and don’t attempt to drive or use public
transportation for awhile. You’re better off on the couch or your bed for
some quality sleepy sleep.
