Spaghetti Squash Gratin

Spaghetti squash is another one of those things that can be added to the list of things that I wouldn't be eating if weren't for the CSA.  I did a little internet searching for recipes using spaghetti squash and landed on this gratin.  It was such a good find!

This recipe was super tasty and definitely a good way to prepare squash if you are not entirely sold on it.  The recipe called for basil but I thought that lemon thyme would be a good way to season this and was quite happy with the results.  Also, this might be the first time that I wished that I had a gratin pan... not because it would make the food taste any better (I used a pyrex pan it turned out perfect) but because it would be so pretty for pictures!  Oh well!

This recipe makes a lot for a small household, if your not fond of leftovers I might recommend it for when having friends over for dinner.  It goes nicely with roasted meat or a grilled steak. 

Spaghetti Squash Gratin

Serves six as a main dish, eight as a side.

Lightly Adapted from The New York Times

• 1 spaghetti squash, about 3 pounds
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• Salt and freshly ground pepper
• 3 large eggs
• 1/2 cup low-fat milk
• 2 tablespoons chopped fresh lemon thyme
• 2 ounces Gruyère cheese, grated (1/2 cup)
• 2 tablespoons freshly grated Parmesan or pecorino romano

1. Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)

2. Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.

3. Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and lemon thyme. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.

4. Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.

Advance preparation: The baked spaghetti squash will keep for four days in the refrigerator. The gratin can be made up to a day ahead and reheated. The recipe can be made through step 2 several hours before completing the gratin and baking.

Enjoy!

Baked Shells with Butternut Squash

Fall has found us.  Just as our taste preferences have begun to switch gears for more comfort style dishes the produce at the markets and in our CSA box have transitioned as well.  Gone are the jewel toned berries and in their place are the squash and root veggies.

With our first butternut squash of the season we thought about soup but were really wanting something with pasta.  A quick skim of The Complete Book of Pasta and Noodles brought us to Baked Shells with Butternut Squash.  Yes please!

This is an excellent option for a Sunday dinner.  It does require a bit of time from start to finish but it is worth and is good for the type of multi-tasking one might be doing on a Sunday early evening.  Since there several different things going on in this recipe (roasting the squash, making the sauce, etc) it is great for cooking together as each person can take a task.  Also, we had loads of leftovers... making for a nicely packed lunchbag.  I might suggest cutting the recipe in half if there are only two for dinner.

Baked Shells with Butternut Squash

Source: The Complete Book of Pasta and Noodles

Serves 8 as a side dish

• 1 medium butternut squash ( about 1 1/2 lbs), halved lengthwise, strings and seeds discarded
• Pinch of nutmeg
• Salt and ground black pepper
• 1 tablespoons unsalted butter
• 1 large leeks, white and light green parts, sliced thin
• 1 1/2 cups Bechamel Sauce
• 1 lb small shells or penne
• 1/2 cup grated parmesan cheese

Prehead the oven to 400 degrees.  Place the squash, cut side down, on an oiled baking sheet.  Bake until soft, about 40 minutes.  Cool, scrape the flesh into a medium bowl and mash. Stir in the nutmeg, season with salt and pepper to taste.

Heat the butter in a large skillet over medium heat.  Add the leeks and cook until softened, 5-7 minutes..  Transfer to the bowl with the squash.  Add the bechamel sauce and stir to combine.

Bring 4 quarts of water to a boil.  Add salt and the pasta.  Cook until almost al dente but still a little firm.  Reserve 1/4 cup of the cooking water, drain the pasta and return to the pot with the reserved liquid.

Add the sauce and 1/4 cup chees to the pasta and stir to combine.  Turn the mixture into a buttered 9x13" baking dish and sprink with the remaining 1/4 cup cheese.

Bake at 400 degrees until the cheese is golden and the mixture is bubbly, 15 to 20 minutes.  Remove the dish from the oven and let rest for 5 minutes before serving.

Bechamel Sauce

Makes about 2 cups

• 2 cups whole milk
• 4 tablespoons unsalted butter
• 3 1/2 tablespoons all purpose flour
• 1/4 teaspoons salt

Heat the milk in a small saucepan over low heat until hot but not scalded or boiling.

Meanwhile, melt the butter ina  medium saucepan over medium heat.  When it is foamy, whisk in the flour.  Whisk constantly for 2 minutes.  Do not let the flour brown.

Remove the saucepan from the heat.  Add 2 tablespoons of the hot milk and whisk vigorously.  When the mixture is smooth whisk in another 2 tablespoons, and then another.  Return the pan to very low heat and slowly whisk in the remaining milk, at first in 1/4 cup increments and then 1/2 cup increments until all mixed.

Raise the heat to medium-low.  Add the salk and cook, whisking often, until the sauce thickens to the consistency of heavy cream, 7-10 minutes.  Remove from heat.

Use immediately or cool to room temperature and whisk until smooth before using.  Can be refrigerated for up to 2 days, before using bring to room temperature and whisk until smooth.

Enjoy!

Comfort Food: Winter Squash Soup

Happy new year!  2009 was a great food year for us and we are busy setting our foodie/kitchen goals for 2010.  Simply put, we hope to discover an abundance of delicious recipes to share.

We have been patiently waiting for January to get here to begin our very first series on this blog.  We are going to kick off a comfort food series to keep us all nourished through the winter season.  I have a weakness for comfort foods and am excited to share some of our favorites and try new ones as well.  We will aim for a new comfort food recipe once a week for the next two months.

The recipe for Winter Squash Soup has been bookmarked for ages and finally was able to secure it a spot on our weekly menu.  I am thrilled that Dan realized this past fall that squash is really quite appetizing.  It is wonderful to be able to include it within our meal planning.  And this recipe was just what we needed as the temperatures have plummetted, the evenings are dark, and the bustle of the holidays has left us ready for meals as simple yet complex as as creamy soup.

This soup was a fantastic recipe find.  It is cozy, mouthwatering, inexpensive to make, and simply very good.  There is a small list of ingredients and yet it makes a fairly large batch; this would be a great starting course for a winter dinner party for friends.  We froze half of it to save for a quick midweek meal later in the month.

Winter Squash Soup

Adapted from Epicurious
Serves 8

Soup

• 1/4 cup ( 1/2 stick) butter
• 1 large onion, finely chopped
• 4 large garlic cloves, chopped
• 3 14 1/2-ounce cans low-salt chicken broth
• 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
• 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
• 2 teaspoons thyme
• 2 teaspoons sage

• 1/4 cup half and half
• 1 teaspoons sugar

Croutons

• 2 tablespoons (1/4 stick) butter
• 24 1/4-inch-thick baguette bread slices
• 1 cup grated Gruyère cheese
• 1 teaspoon thyme
• 1 teaspoon sage

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes, sprinkle with a pinch of fresh cracked black pepper and kosher salt. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in half and half (original recipe is to use cream) and sugar; bring to simmer. Season with salt and pepper to taste. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Enjoy!

~ Tara