Tag Archives: Butternut Squash

Stewed pork butternut squash and walnut gremolata


Now this is a recipe my daughter made a couple of weeks ago; a recipe she got from a cookbook called cook beautiful. Pork shoulder does not spring to mind beautiful. We usually end up shredding it and dousing it in BBQ sauce; which makes for a fantastic sandwich don’t get me wrong but beautiful I don’t think so. I do suppose beauty is in the eye of the beholder.


I am sharing this recipe because it was delicious and yes beautiful. She made this in a couple of steps only because she made it during the week. But today is Sunday and this would make for a fantastic Sunday dinner. I for one am making a roaster chicken for Sunday dinner.  How many of you make a sit down with family Sunday dinner? I fear it is a lost tradition but one I have kept going for all my adult life and have no plans of stopping; not only that we all (living in the house) sit down for dinner most every single night.

Stewed Pork with Butternut Squash & Walnut Gremolata

dclarkabal
Great Sunday dinner to share with the family
Course Main Course
Servings 6

Ingredients
  

Pork

  • 2 tablespoon canola oil
  • 4 pound boneless pork shoulder
  • 4 cloves garlic diced
  • 2 onions diced
  • 4 carrots peeled, diced
  • 4 stalks celery diced
  • 2/3 cup dry sherry
  • 2 bay leaves
  • 1 head garlic halved
  • 6 cups chicken stock
  • 2 tablespoon apple cider vinegar
  • 1 bunch fresh sage save 1-2 sprigs for garnish

Butternut Squash

  • 1 medium butternut squash peeled, seeded and cubed
  • 1 tablespoon olive oil plus more for drizzling
  • 1 tablespoon honey
  • 1 small habanero minced
  • kosher salt and black pepper

Gremolata

  • 3/4 cup pomegranate seeds
  • 3/4 cup walnuts toasted and chopped
  • 1/3 cup fresh parsley chopped
  • 3 tablespoon fresh chives chopped
  • 3 tablespoon shallots finely diced
  • 1 orange zested, plus 3 tablespoon juice
  • Kosher salt and black pepper

Instructions
 

Butternut squash

  • Preheat the oven to 425'F. Place the squash on a baking sheet and drizzle with olive oil and honey. Sprinkle the squash with 1 teaspoon habanero, season with salt and pepper. Toss to evenly coat the squash. spread out into a single layer. Roast, tossing halfway through, until golden and crispy, about 30 minutes. Remove once done to your liking and let sit at room temperature until ready to use. Lower heat to 325'F

Pork shoulder

  • Heat the canola oil in a dutch oven or equally heavy pot over medium-high heat .Trim any excess fat from the pork, pat it dry, and season it generously with salt and pepper. Sear each side until browned. 20-25 minutes. Transfer the pork to a plate.
  • Lower the heat and add 1 tablespoon olive oil, chopped onions, 1 teaspoon habanero sauté for 3 minutes, add the chopped garlic, sauté for 2 more minutes. Add the carrots, celery and sauté until they begin to soften, about 5 minutes. Add the sherry and deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the bay leaves, sage, and the halved garlic head. Add the stock and bring it to a simmer. Return the pork to the pot. Crumble and wet a piece of parchment paper and place directly on top of the braise. Cover the pot with a tight fitting lid and place in the oven. Cook until the pork is tender, about 4 hours.

Gremolata

  • Toss all the ingredients in a small bowl, toss to combine well. season with salt and pepper

Pork - once finished

  • Remove and discard the parchment paper. Transfer the pork to a large plate. Remove and discard the sprigs of sage, nay leaves and halved garlic. Return the pot to the stove top and simmer the cooking liquid for 5 minutes. Add the vinegar and summer until the liquid has thickened slightly, about 5 more minutes. Remove from the heat, cover and keep warm.
  • Break the pork into large pieces. discarding any large pieces of fat. Return the pork to the pot, Add the roasted squash and toss gently to combine. Taste for seasoning and adjust.
  • serve the braised pork with a generous spoonful of the gremolata and a pinch of chopped sage.

butternut squash soup

Butternut squash has become a staple around here for a few years now. Probably because we have been growing it in the garden and they really produce so we have a least a dozen to go through before it goes bad.

My favorite way is to peel and chop it with a little olive oil salt and pepper and roast it in the oven. When it gets all browned the flavor just pops and gets so sweet. I have tried a couple of times to make butternut squash soup and I have never found one that I liked. Despite me liking the sweetness of the carmelized roasted squash I really am not a fan of sweet soups. To me they need to be more savory and thanks to Chrissy Teigens recipe in her Cravings cookbook this will be a staple at our home to use up some of the butternut squash from the garden.

In all fairness this recipe calls for crsipy procuitto which will make just about anything taste just a little bit better. I made this soup for Thanksgiving and everyone sitting at the table raved about it. So if you have been seraching for a savory very tasty butternut squash soup recipe. this one is a must try!

butternut squash soup - savory not sweet

dclarkabal
an easy savory butternut squash soup; a real crowd pleaser
Prep Time 25 mins
Total Time 1 hr 30 mins
Course Soup

Ingredients
  

  • 1 large butternut squash peeled, seeded and cubed into 1 inch cubes
  • 5 tablespoon olive oil extra-virgin. plus more for frying sage
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 4 cups low-sodium chicken broth homemade even better
  • 16 sage leaves
  • 1 medium onion peeled and diced
  • 2 cloves garlic minced
  • 3/4 cup heavy cream plus a little more for serving
  • 6 slices proscuitto crisped

Instructions
 

  • In a large bowl or sheet pan place the cubed squash and drizzle 1 tablespoon of olive oil, the salt and pepper and toss.
  • In a large stock pot or dutch oven, heat 2 tablespoon olive oil and in batches add the butternut squash, You want to brown them on all side so add them to the pot and leave them for 5-6 minutes. then turn them over and leave them again for 5-6 minutes. The goal is to make them as brown as you can; this is what will give you a deep carmelized flavor. Remove the pieces of browed squash to a bowl. Depending on how browned your pan got, you can add a little of the broth and scrape up any bits; add this to the bowl. Continue with the rest of the squash. Once all pieces are browned, you can leave the last batch in the pot.
  • finely chop 4 of the sage leaves and add them to the pot. Add the diced onion and garlic and cook, scraping up any bits from the bottom of the pan. continue cooking until the onion is translucent and just starting to get lightly browned around 9-10 minutes. Add the set aside squash back into the pot. add the broth and bring to a boil. Reduce the heat to low and simmer until the squash is tender and starting to fall apart. about 20 minutes.
  • While the soup is simmering. in a small saute pan add some olive oil, enough to cover the bottom. bring the oil over medum heat to shimmering hot temperature. In batches your going to fry the sage leaves just till crisp; only like 10-15 seconds. Drain on a papertowel.
  • Either use an immersion blender or a blender and blend until smooth. I don't mind leaving some chunks but you do you. Return the soup to the pot if you used a blender. Add the cream and simmer for about 5 minutes till it is warmed through.
  • Place some proscuitto pieces into the bottom of your bowl, add the soup and top with a little heavy cream, another piece of proscuitto and a fried sage leaf.

Prosciutto crisps

  • preheat your oven to 400'F
  • line a baking sheet with parchment paper, arrange in single layer onto the baking sheet.
  • bake for 10-13 minutes - it will crisp up while it cools.
Keyword butternut squash, butternut squash soup



Pasta Sausage Squash and Swiss Chard

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This is the first meal this year that was something we haven’t already had a million times over the years. I guess I just haven’t been interested in cooking yet. We have been very busy but we are always busy so that’s no excuse. It might also have something to do with my stupid cough that is better but not completely gone. I start the day with a list of things I want/need to do then I get home from work and am exhausted and end up doing nothing. It’s getting pretty old.

IMG_4948So I am going to thank you for getting me back in the kitchen. I made a list of things I want to make and last night started two of them. I wanted to make something new to share with you all. According to my family we had a keeper for dinner last night. The first question my husband asks me is if I wrote it down so I can recreate it. How rude of him to think I didn’t; he knows I tend to make things even from a recipe more to our tastes mostly out of necessity. Sometimes I can’t find what the recipe puts in their dishes so I improvise with what I have on hand. I hope you all do that; though through some of my experiences at a few of my cooking classes I hold at my home this is not always the case. In his defense he and my son keep bringing up a Mahi Mahi recipe I didn’t keep track of and have never been able to replicate it again. I don’t even try anymore.
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Last night I gave my fam an option of a couple of meals; my daughter said past and sausage two things we love. So that was it and here it is for you.

Pasta Sausage Squash and Swiss Chard

Donna Clark - Cooking at Clark Towers
This would be a great weeknight meal, it comes together pretty quickly
Total Time 35 mins
Servings 6

Ingredients
  

  • 1 box of penne pasta
  • 2 cups diced butternut squash 1/2 inch pieces mine was larger than this
  • 4 cups lightly packed chopped swiss chard
  • 3 links sweet italian sausage casing removed and broken up diced for a chunk works too
  • 1/2 cup finely chopped shallot
  • 2-3 cloves garlic
  • 2 tablespoon butter
  • 1/2 teaspoon thyme
  • 2 tablespoon flour
  • 2 1/2 cups milk
  • 1 cup grated Parmigiano-Reggiano
  • kosher salt and black pepper to taste
  • pinch of crushed red pepper flakes optional

Instructions
 

  • Bring a large pot of water to a boil. Add pasta and cook for 2 minutes. Add the squash and cook for 6 minutes. add the chard and cook until the pasta is tender. 1 to 2 minutes longer. Drain and return to the pot.
  • Combine sausage, shallot and butter to a large saute pan over medium heat. Cook, stirring occasionally, until the shallot is soft about 5 minutes. Add the garlic and the thyme and cook another minute. Sprinkle with flour cook stirring for 1 minute. Whisk in the milk and cook whisking occasionally until the sauce starts to thicken. About 5 minutes. Stir in the cheese season with salt and pepper to taste. sprinkle with a little crushed red pepper to your liking. Cook until the cheese melts and the sauce is thick.
  • Pour the sauce mixture over the pasta mixing to coat, serve with extra grated cheese.

Notes

You can find butternut squash generally peeled and diced in large supermarkets to make it easier
Adapted from Eating Well
 

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Corn Chowder – Family Friends and Food

We went to visit a friend in her newly renovated camp in Millinocket Maine. Kind of sounds like a theme with us this years.  It is around a 6 hour drive north; I did keep my eye out looking for a sight of a moose; mostly so we didn’t hit one as there were many signs on the way that said to watch out for them.  But I really wanted to see one; I did have to laugh a couple of times at myself, did I really think I would be able to see a moose while driving 75+ miles an hour on the highway? I did not – not any all weekend!

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We had a wonderful meal Friday night of Roast Beef, Gravy, Baked Potato, Butternut Squash, Green Beans and Yorkshire pudding; all were excellent!  We stayed up pretty late talking, drinking and laughing; when I woke up, way too early around 6am – I know I have issues! I was the only one that got to see the sunrise and it was pretty AMAZING!  The house was extremely quiet, the view unbelievable and the water’s edge was so incredibly close. While I was sitting there I had a kind of epiphany.  I have had a pretty great year so far!!! I am very blessed and extremely grateful for my family and friends.  I am very proud of my kids; I am thrilled they are happy and healthy and that we have a very close relationship.  I am grateful for the friends I have, the ones that live close by and I see often and the ones that are further away and that I was able to spend more time with them this year.  I started a cooking class and a blog that are both getting a lot of positive attention. People seem really interested in knowing more about both, even all the way up in Maine.

We had a Halloween party Saturday night that we all helped get ready for.  We had Swedish Meatballs, Corn Chowder and a yummy cake to make.  I was in charge of the Corn Chowder.  I will admit that I have only made this once maybe twice ever.  My family doesn’t like it so I don’t have a “set” recipe in my head.  I do however enjoy making soups/chowders and believe it or not my class on Thursday was a soup/chowder class.  It must have been a sign. I do tend to use things up in the fridge in my soups.  So I started by chopping up onions, celery and julienned some carrots. Sautéed them in some olive oil and a little butter; Thyme is one of my favorite herb for chowders, so that was my base and it help build a yummy soup from there.  Everyone, except Rich, loved it.  Told you he doesn’t like it!

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Corn Chowder

2-3 or even if you dare 4-5 pieces of crispy bacon

2 Tablespoons olive oil

2 Tablespoons butter

2 Large Onion chopped

2 Stalks of Celery diced

2-3 Carrots julienned

5 Tablespoons flour

1 Teaspoon thyme

2 Cups Chicken Stock

4 Cups Milk

1 Cup Heavy Cream  by using more milk it lightens it up quite a bit)

1 Tablespoon Kosher Salt

1 Teaspoon fresh crack black pepper

3 Large potatoes diced

2 Bags of frozen Sweet Corn (or 5 ears of fresh ears of cut off their cob and blanched in some salted water for 3 minutes)

In a large stockpot over medium high heat, cook the bacon and olive oil until the bacon is crisp.  Remove the bacon and set aside.  Reduce the heat to medium, add the onions, carrot and celery and butter to the fat, and cook for about 10 minutes, until the onions are translucent.  Stir in the flour, salt and pepper and thyme, cook for about 3 minutes.  Add the chicken stock and the potatoes bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.  Add the corn and the heavy cream.  Season to taste, serve hot and garnish with crumbled bacon.

GO SOX!!!