A "Chopped" candidate

This evening's dinner felt like something out of the TV program "Chopped". A bunch of ingredients and a timer - make dinner. The ingredients this time were 1 butternut squash, cherry tomatoes, pepitas and goat cheese. There was some fresh oregano lying around too, and the usual pantry staples. Turned out absolutely delicious!

We used this recipe as one of the dishes in the knife sharpening party. Mostly because the butternut squash needs sharp blades.

It is better to toast the pepitas than to buy the ready toasted variety. Sometimes the pre-toasted pepitas can taste a little rancid.

Ingredients

1 Butternut squash, peeled, seeded and cut into 3/4" cubes

2T vegetable oil

5 sprigs of fresh oregano

12 cherry tomatoes

2 oz pepitas, toasted

2 oz fresh goat cheese, crumbled (can substitute cambozola or even brie) 

Salt/pepper to taste

Method

Toast the pepitas in a hot skillet until they brown. This takes about 5-7 minutes. You could also do them in a 350F oven for about 15 minutes. Salt them liberally while still hot.

Pre-heat the oven to 450F. Toss the butternut squash pieces in the oil, then salt and pepper them liberally, adding the oregano. Spread the squash pieces over a rimmed baking sheet. Place them in the preheated oven for about 20 minutes.

After 20 minutes add the tomatoes. Let cook for 10 minutes. Then add the pepitas. Cook for 10 minutes, then add the crumbled goat cheese (or other soft cheese if using) and place the pan back in the oven for the cheese to melt.

Serve piping hot with a nice red wine - in our case a Chianti.

Chicken in Milk with butternut squash

I won't post the recipe here - but here's the link. It isn't a Chris original, I pinched it from Jamie Oliver - he deserves all the credit.

However there are a couple of caveats:

• Do make sure that you use whole milk. 
• The amount called for is an Imperial pint - i.e. 2 1/2 US cups
• The garlic is a bit more harsh than I was expecting.
• It is probably a good idea to squeeze the garlic out from its peel. The recipe calls for unpeeled. I cooked it that way, but then found that the skin was annoying. Squeeze the garlic out on to the chicken
• Do make sure that the chicken is a snug fit. You want the milk to come above half way up the chicken

I served it with some butternut squash - done in a way I had never tried before (and yes this is mine!)

Ingredients

1 butternut squash - thin end cut peeled and cut into 1/4" medallions, the bulb end peeled, seeded and cut into wedges.

Light coating of oil for cast iron griddle

Salt/pepper to taste

Small pat of butter to coat the squash after fruing

Method

Microwave the medallions for 15 minutes on 50% power - essentially cooking them through. Do the same with the wedges but for a shorter time - about 10 minutes.

Heat the griddle on medium high heat until a drop of water dances and steams. Lightly coat with oil (I used grapeseed) - don't bother with extra virgin olive oil, it is too expensive and any flavor compunds are lost at this temperature anyway.

Fry the medallions and wedges until well browned on each side (about 5 min/side). Season, toss with butter and serve.

I used these as a base to serve the chicken on. Quick, easy, delicious. Ticks all of the boxes.

 

Butternut squash soup

This was the first sit down course at Thangsgiving 2012. It is my go to soup when I want something silky and elegant, with the slight possibility of it being healthy. This recipe was adapted from the aproach I saw in America's Test Kitchen. Fortunately it keeps really well over night so can easily be made ahead of time. The white pepper in this recipe gives some heat but without the visual of the black peppercoorns, nor the distinctive pepper taste.

This is for a 4 person serving. I trebled everything for the 12 personThanksgiving sit down

Ingredients

1 Large butter nut squash (around 2 lbs)
2 oz unsalted butter
1 medium shallot finely minced
salt
Freshly ground WHITE pepper to taste

Method

Cut the bulb end off the butter nut squash, and scrape out the strings and seeds. Set them aside. Cut the butternut squash (unpeeled) into quarters. Do not bother to peel/
In a dutch oven or large saucepot over low heat, melt the butter and saute the shallot with the strings and seeds. This takes about 10 minutes. Once the strings and seeds are cooked, add about 3 cups of water to the pot, set a steamer basket into the pot and then place the rest of the squash in the basket. Return to the heat, and steam the squash until fork tender. About 15-20 minutes. When the squash is cooked, remove, set aside and allow to cool. Strain the liquid off the strings and seed, throw away the strings/seeds - they have given their all.
When the squash is cooled, peel the skin off and reserve the chunks of squash. Blend the chuncks with minimal water in the blender (better not to use the food processor unless you want to change your kitchen color scheme - and no I don't have that experience). Blend in batches until smooth, adding liquid as necessary to get the thickness you want. You want to end up with about 20 oz (1 pint + 1 cup - US) of liquid for 5oz portions
Once blended, strain through a fine meshed strainer to ensure the soup is silky smooth. Add salt (up to 1t of kosher salt), white pepper, and maybe a few drops of sherry vinegar. I did not add the vinegar this time but have in the past.

Serving

Serve piping hot in heated bowls with a few croutons artfully arranged on top.