Tagged: Butternut Squash
In the Kitchen :: Giving Thanks
The countdown to Thanksgiving is on...48 hours and going quickly. If you're still stuck on what to pair with the turkey and stuffing, here's a few ideas to get you going.
This starter has become a go-to staple in my family...and with a few friends families as well. It's one of my all-time favorites for fall. Butternut Squash Bruschetta with Pine Nuts & Sour Cherries. I'm thinking of changing things up a little this year and doing a riff off my mom's infamous chicken liver pate (chopped liver's basically a must at any holiday in my family). Just a little indulgence to kickoff the holiday. Chicken liver crostini with pickled shallots and sliced apples.
A bright and seasonal salad and a flavorful vegetable side or two brings wholesome balance to the table...color's never a bad thing on your plate. Pear & Pomegranate Fall Salad with Champagne Vinaigrette. Simple Pear & Pecorino Salad. Balsamic Roasted Pumpkin with Crispy Shallots & Goat Cheese. I'll likely be whipping up some sort of Brussels sprout dish like this one (my newest obsession featured on Levo League) or my faii-proof roasted Brussels sprouts with balsamic reduction and toasted pecans.
And seeing that Thanksgiving is the holiday that hinges around a day of grandiose eating, even with my healthful angle, dessert is absolutely on the menu. Autumn Apple Tart with Spiced Caramel Sauce. Pear-Caramel Tart with Almond Crust.
Whatever you end up making, here's to a warm and relaxed holiday filled with family, friends and delicious fresh food.
More Dishes you might like
Winter's Warmth :: Le Soup
So what do you get when...you've been daydreaming about a friend's trip to Morocco (see here & here) + a chilly February afternoon + a random assortment of leftover root veggies, winter squashes & herbs in your fridge? A wildly coloful and flavorful SOUP! After taking stock of my fridge and spice arsenal, I went to work on this rich, hearty soup that's not exactly Moroccan, and not exactly South Asian. I wouldn't go as far as calling it the bastard soup child of both cuisines, I think the love soup child is a kinder, more appropriate reference. Regardless, the flavors whirl themselves together wonderfully, leaving you happily slurping an steamy bowl of aromatic goodness. I'll be slurping away while dreaming of faraway places and the food, people and culture that make them so beautiful.
Butternut Squash, Carrot and Red Lentil Soup :: with Toasted Pumpkin Seeds and Lemon-Garlic Compote
Serves :: 8 to 10
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 butternut squash, peeled, seeded and chopped
4 carrots, chopped
2 to 3 parsnips, chopped
3 to 4 shallots, thinly sliced
3 garlic cloves
½ teaspoon turmeric
½ teaspoon coriander
1 teaspoon cumin seeds, toasted and ground (or 1 tsp ground cumin)
1 teaspoon harissa powder (or a tiny pinch of cayenne pepper)
¼ teaspoon cinnamon
1 tablespoon brown sugar
good pinch of Aleppo pepper
3 bay leaves
4 cups low-sodium chicken or vegetable broth
1 cup water
1 cup coconut milk
1 cup of red lentils
salt to taste
2 teaspoons extra virgin olive oil
3 small garlic cloves, sliced paper thin
4 lemons, peeled and supremed, pulp roughly chopped
pinch of salt
1/4 cup pumpkin seeds, toasted
1/2 cup cilantro
In a large stockpot, heat butter and olive oil over medium heat. Add vegetables, shallots and garlic and saute for 8 to 10 minutes.
Add in spices, brown sugar, bay leaves, broth, water, coconut milk and lentils. Increase heat to medium-high, stir well and bring to a boil. Lower heat and simmer for 30-40 minutes. Discard the bay leaves and puree soup in batches in a blender until smooth.
For lemon-garlic compote, saute garlic in olive oil over medium-high heat until garlic is crispy and slight burned. Add in chopped lemon and salt, saute for 30 seconds and remove from heat.
Garnish soup with cilantro, toasted pumpkin seeds and lemon-garlic compote.
Photos by Nourish