cheesy winter squash gratin

lightly adapted from Bon Appétit. ingredients 5 Tablespoons unsalted butter, divided, plus more for pan3½ pounds delicata and/or acorn squash, halved, seeds removed, cut crosswise ¼" thick1 large white onion, thinly sliced10 garlic cloves, thinly sliced2 teaspoons kosher salt, divided12 ounces frozen kale, spinach or blanched greens, thawed, squeezed well½ teaspoon crushed red pepper flakes1... Continue Reading →

crispy lemon feta with spiced chickpeas and basil orzo

adapted from Half Baked Harvest. ingredients BASIL ORZO 1 cup orzo1 Tablespoon salted butter1 clove grated garlic1/4 cup fresh basil, chopped, plus more for servingzest of 1 lemon LEMON FETA & CHICKPEAS 8 ounce block feta cheese, patted dry, and sliced into 1/4 inch slices3 Tablespoons cornstarch Extra virgin olive oil3.5 cups or 2- 15-ounce cans chickpeas, drained and patted dry1/2 teaspoon smoked... Continue Reading →

calabacitas

adapted from Isabel Eats. ingredients 1 tablespoon olive oil1 small onion, diced1 poblano pepper, diced1 jalapeno pepper, diced3 ears of corn, or 15 ounces frozen whole kernel corn, thawed2 plum tomatoes, diced2 large summer squash, sliced into half moons1 3/4 cups or 15-ounce can black beans, drained3 cloves garlic, minced2 teaspoons coarse kosher salt1/4 teaspoon black pepper1/4 teaspoon dried oregano1/4 teaspoon ground cumin1/4 cup wateroptional: 1/2 cup Mexican cream or sour cream method Heat olive oil in a large nonstick skillet over medium-high... Continue Reading →

roasted squash salad with crispy chickpeas

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner. from Bon Appétit. ingredients 1½ pounds sweet potatoes (about 6 small or 3 medium), halved lengthwise 1 delicata or acorn squash, halved lengthwise, seeded, cut into 1"–2" pieces 7 Tablespoons extra-virgin olive oil, divided Kosher salt 1 14.5-ounce... Continue Reading →

winter squash frittata

This frittata could be made in 15 minutes, but Cortney Burns, who developed this recipe, intentionally takes much longer. She cooks the eggs over a low flame, folding the curds over themselves again and again in the skillet to create soft layers like those found in Japanese-style omelets. The low oven she finishes the eggs... Continue Reading →

squash and caramelized onion tart

from Bon Appétit. ingredients CRUST 1 cup whole wheat flour 1 teaspoon kosher salt 1 cup all-purpose flour, plus more for surface 10 Tablespoons chilled unsalted butter, cut into pieces FILLING & ASSEMBLY 4 Tablespoons extra-virgin olive oil, divided 4 medium yellow onions, thinly sliced Kosher salt 3 garlic cloves, thinly sliced 2 Tablespoons Dijon... Continue Reading →

sage and butternut squash risotto

Risotto requires lots of babying and attention, so make sure you can devote about a half hour to standing by the stove and watching it! Additionally, keeping the stock hot is vital, as you don't want to change the temperature of the risotto each time stock is added. lightly adapted from Chez Panisse Vegetables by... Continue Reading →

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