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.

Chickpeas and pepitas - a really simple salad

I had read somewhere that a salad made with chickpeas and pepitas would be pretty good. The pepitas give some much needed crunch. But there is always the question of what else to add. So for this salad, some onion, red pepper, pomegranate, Meyer lemon juice and olive oil were the additions. A little habanero vodka for some extra character and it was a thing of beauty. It was a "We could serve this to people" kind of dish.

Ingredients

1/2 a small onion - diced into pieces about the same size as the pomegranate arils

1 pomegranate  - arils only, left intact

1/2 red pepper - diced into pieces about the size of the arils

1 tsp habanero vodka (or other hot sauce)

Juice of one Meyer lemon

2 small cans chick peas/garbanzo beans drained, rinsed and strained

a small handful of parsley leaves roughly chopped

1/2 cup pepitas (toasted pumpkin seeds)

High quality Olive oil to taste (maybe about 1/4 cup)

A few grinds of black pepper

Salt to taste

Large crystal sea salt for added crunch

A few lettuce leaves torn into large pieces.

Method

Combine onion, arils, red pepper, habanero vodka, lemon juice, chick peas, parsley in a bowl. Mix well. Add the pepitas, mix well. Add the olive oil - the chick peas should look glossy. Adjust the seasoning. 

Serve on some lettuce leaves. Add a few large sea salt crystals to taste