‘Warm Butternut Squash and Chickpea Salad’ Articles at Sweetnicks

Butternut Squash and Apple Soup

October 11, 2010 · Narrative

First things first … please join me in wishing my niece a very happy 3rd birthday! Sophie is the oldest girl of the Cousin Crew, and she celebrated her special day with cupcakes at her school. It seems like the last three years have flown by… I still remember waking up to the call that my sister was already at the hospital, having a baby that couldn’t wait to get out. And now, she’s a big sister, an adorable niece and in pre-school. (And for your trip down memory lane, here’s when she turned two and one and the big day). Happy Birthday, Sophie!

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It took me forty years to have butternut squash for the first time, and now I’ve had it four times in the last three weeks. Consider me a late, but now committed, adopter. The first time I had butternut squash was in this to-die-for salad suggested by my friend, Jessica. It was so good, I made it twice in the same week. And then another batch of squash, just roasted with extra virgin olive oil and sea salt. Amazingly, addictingly good.

And now? This Butternut Squash and Apple Soup from my uber color-coordinated friend, Beth. I made it last night, as an appetizer to a Braised Pork recipe that I’ll be telling you about this week. The soup was the perfect starter to a Fall-inspired meal, filled with tummy warming foods that make you feel good from the inside out. And clean eating? You betcha.

And with that, I can take a night off because Beth even did the write-up for me… (Project 365 down below, btw)

From Beth:

Fall is here, and with it, all the smells and flavors of the season. Cinnamon, apples, roasting things. Makes me feel all warm and cozy just thinking about it. And for today, that means the first batch of Butternut Squash and Apple Soup. It won’t be its last appearance this season, for sure.

Now, I am not one to peel a butternut squash. If you are, more power to you. My supermarket (and many others I’m sure) sells packaged pre-prepared squash. It’s a lifesaver.

A little olive oil, some garlic and thyme, and a little while in a nice hot oven, and the scents of fall start to waft through the house.

Now chop an onion and some nice tart granny smiths, and sauté them up until they just start to take on a little color. Ginger and allspice and a wee bit more thyme make things even more aromatic and warming.

Add the roasted squash, some chicken broth and simmer. Simmer some more. You won’t believe how good it smells in your kitchen or stop yourself from sneaking little bites of squash out of the saucepot. And I have to warn you, if they haven’t already, family members will start appearing in your kitchen or calling down to ask what smells so amazingly good.

Once everything starts to seem like it’s really falling apart and super tender, all that’s left is to purée.

So easy, especially if you have an immersion blender. If not, no worries, a regular blender will do (just be careful of getting burned and process in small batches).

And you end up with a cup of fall just ready for the taking. I can’t wait for dinner!

Project 365
October 11, 2010, Photo #176

Sneak peak of tonight’s dinner. OMG good.
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Beef and Black Bean Burgers

September 22, 2010 · Narrative

Today is only Wednesday, yet surprisingly I have already repeated two brand new recipes in the space of three days. Just goes to show you how good they are. The first was the Warm Butternut Squash and Chickpea Salad with Tahini Dressing from Sunday night. Couldn’t wait to have it again and made it for the second time last night to feast on for lunch for the rest of the week. And lest I forget, thanks for all your tips on dealing with hard-to-cut squash, nuking it worked like a charm – you guys are the best!

Faye: Hint: If you microwave the WHOLE squash for several minutes (depending on the size) let it cool slightly…it will peel SO much easier.

Stephanie: if you have a trader joe’s near by, they have already cut & peeled butternut squash & it’s delicious!

Angie: …try poking some holes in that squash and nuking it for 5 minutes or so. It’ll soften it just enough to make peeling and dicing a breeze!

The second new recipe I’ve repeated this week is the one for Beef and Black Bean Burgers. I made those also for dinner Sunday night, aiming to keep the menu summer-friendly, as the season is quickly slipping away from us, and they were so good, they made a quick and easy dinner tonight as we headed out for Nick’s Back to School night.

The recipe comes from Melissa d’Arabian, she of Ten Dollar Dinner fame, and so far, she’s produced nothing but delicious results. I would never have thought of including mashed up black beans into ground beef for burgers, but darn it if it doesn’t work. It gives you an extra dose of protein and stretches your ground beef buck. Between the extra moistness the beans and olive oil give the burger, and the slight tang of the Dijon mustard the recipe calls for, it adds up to one great batch of burgers.

On Sunday, I topped them with farmers market tomatoes and buttery avocados. Tonight’s version was topped with avocado, warm goat cheese and sliced red onion. Full of flavor and just minutes to pull together, if you’re itching to stretch out summer just a little bit longer like us, give these a try.

Oh, and because my grill was deemed habitable by some four legged creatures (it makes me itchy just thinking about it), my grill is no longer with us. But because of its misfortune, I can tell you that these taste simply smashing on your indoor grill pan, because that’s how I cooked ’em. Now it’s your turn.

Want more recipe hits from Melissa? This is the Succulent Braised Pork we tried out last week. Last year, it was the OMG 5-Minute Individual Potato Gratins. And Perfect Crispy Potatoes.
A year ago today: Was it really a year ago already that Sarah and her crew came to visit? Oh Cambozola, how I love thee.
Two years ago today: Apple picking with my littles. Those chubby cheeks!

Project 365
September 22, 2010, Photo #168

Even though we’re saying so long to summer, I’m already two holidays ahead, working on an article for a Thanksgiving centerpiece for the folks at Disney. I’ve got to say, this really is my favorite time of year. Halloween … Thanksgiving … Christmas … family traditions … homemade applesauce … apple picking … crisp Fall air. Just love it.…

Warm Butternut Squash and Chickpea Salad with Tahini Dressing

September 20, 2010 · Narrative

I don’t think I have ever had butternut squash.
Acorn squash, yes. My mom used to roast it with all that brown sugar goodness when we were kids, making us completely forget its healthy qualities, but making it oh-so-amazing good.
But butternut squash? I don’t think I have ever bought it. Eaten it. Cooked it. Negative on all counts.
Until yesterday.

And I happened on the recipe a little fortuitously, the way all good things seem to come about, of course. I was at the farmers’ market with a few friends from high school and I ran into an old friend, Jessica, from my first supper club. I haven’t seen her since her oldest son was still in utero, so, yeah, it’s been awhile since Sawyer is now in school.

Of course, the first questions are always “what are you cooking tonight?” I had plans for a Beef and Black Bean Burger and a nearly mayo-free Macaroni Salad (both new recipes, one of which you’ll hear about soon), and somehow we got on the topic of butternut squash, and Jessica mentioned this “phenomenal” recipe. And suddenly, the person who had never eaten (let alone) cooked butternut squash in forty years (that would be me) was searching the nearest farmers’ market stall for squash.

The mix of ingredients in the recipe furrowed my brow a bit, I have to say, but I trust her, having had many wonderful creations from her kitchen over the years. I actually already had all the other ingredients I’d need on hand already, so it was more than meant to be.

After Madeline went down for her nap, I got to work in the kitchen, trying to get most of dinner done while she slept, and before our guests arrived. Holy heck, is butternut squash the hardest thing to peel and chop or what? Like, I had to get out my I’m-afraid-to-use-them-because I have-10-stitches-in-my-hand sharp knives for this. But I forged ahead.

I slipped the chopped pieces of squash into the oven and let them roast for the 25 minutes the recipe called for. Once out and cooled down a bit, I snuck a piece to see what it tasted like. And another. And another. I swear, if I didn’t need them for a recipe, I probably could have eaten the roasted squash as is.

But then the tahini dressing. And the chick peas. And then blend. And another taste. Oh my god. Seriously. If you trust me (and why wouldn’t you?!), you must make this. Like I don’t even know how we lived with this before. Everything just comes together magically. As if these ingredients, though seemingly worlds apart, were somehow created to be together. I mentioned the recipe on Facebook and a local friend commented on how good it sounded. Usually I would drop some off while doing errands. But not this time. Because there’s only a teensy little bit left from last night’s dinner and today’s lunch. And I’m going to be greedy. And enjoy every last speck myself. But I’ll make it again this week, and then I’ll share. And in the meantime, I’ve shared with you. So now it’s your turn – go make it and be greedy. And then make it again and share. And then come back and thank me for sharing this with you… and breaking the never-had-it-before-butternut-squash cycle. I don’t think you’ll be sorry. Not one bit.

Project 365
September 20, 2010, Photo #166

What is the secret so that your honey doesn’t end up like this? What am I missing? I happened to spy a supersized bottle of honey on my parents kitchen table … besides the fact that I want to know how they go through that much honey when it’s just the two of them, I want to know why theirs doesn’t crystallize and my little containers do. I have thrown caution to the wind before and nuked the bottle for just a few seconds to loosen it up, but there must be another trick I’m missing. Help?
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