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Tag Archives: butternut squash

Squash, rosemary and parmesan lasagna

12 Friday Dec 2014

Posted by Zoli in cheese, italian, pasta, Sauces, Vegetarian

≈ 3 Comments

Tags

butternut squash, parmesan, parmigiano reggiano, rosemary, vegetarian lasagna

butternut squash lasagna

An oldie but goodie in our house. Ok, so my kids wouldn’t eat it, but that’s their problem, and not this lovely lasagna’s fault. I consider this a crowd pleaser—vegetarian and carnivore alike will adore. Flavors are complimentary. It is creamy, a little chewy at the corners from the nutty parmigiano and just a little bit sweet in a delectable way from the roasted butternut squash.

Ingredients
serves 4 hungry people
1 medium butternut squash, diced (about 5 cups of squash)
1 fresh sprig of rosemary
olive oil
fresh ground salt and pepper
3 cups milk
splash of cream
1-2 cloves garlic
about 2-3 tbs butter
about 3 tsp flour
block of parmigiano reggianno
(or mix of mature cheddar and mozzarella)
about 9 lasagna noodles (fresh is best)

1) Heat up the milk gently—do not boil—and add in the fresh rosemary sprig. Cover and turn off the heat. Allow to steep for 20-30 minutes to incorporate the rosemary flavor into the milk. Remove the sprig before using the milk.
2) Meanwhile, peel and dice the squash. Roast it in a tray with olive oil, salt and pepper for about 20 minutes until tender (not mushy).
3) Melt butter in a heavy-bottomed pot, crush the garlic clove and throw it in with the butter. Gently fry for a minute before whisking in the flour till it is the consistency of wet sand. Cook on low for a couple minutes to get the flour taste out and then add in the 3 cups of rosemary milk.
4) Whisk frequently as you heat up the milk so that the flour doesn’t stick to the bottom of the pot. It should thicken to a creamy bechamel. Season with plenty of salt and pepper and then add in the roasted squash. Set aside.
5) Grate plenty of parmesan or a mix of mature cheddar and mozzarella.
6) Using fresh lasagna noodles or the no-cook noodles, assemble the lasagna. Ladle a little sauce in the bottom of a large baking tray and lay down three pasta sheets side by side, not quite touching.
7) Ladle squash bechamel sauce over each noodle, then sprinkle with grated cheese. Repeat 2 more times so that you have a 3-layer lasagna. There should just be enough sauce for this. The top most layer will need a bit of extra cheese (a little mozzarella is good here) and a splash of cream.
8) Cover with tin foil and cook in the oven for about 20-25 min on 375F, then remove the tin foil and bake another 5-10 minutes till the top is golden brown.

Let rest for a few minutes before serving.

butternut squash

garlic, rosemary, parmigiano

butternut squash

butternut squash bechamel

butternut squash bechamel
squash Las-7

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Squash, chipotle and bean bonanza chili

08 Tuesday Oct 2013

Posted by Zoli in basmati, spices, tex mex, vegan, Vegetarian

≈ 9 Comments

Tags

butternut squash, chipotle, lime cilantro rice, meatless chili, vegetarian chili

squash and chipotle chili
I defy all bean haters to dislike this chili. Likewise you squash haters out there. And those few and far between pessimists with no faith in meatless chili. But maybe that’s my bias as a lover of these foods? Maybe you have to like all vegetables in order to love vegetarian chili? As far as I know my little brother only ate one vegetable–and no others–until his mid-20’s (it was broccoli). Would he have set down his steakums and ramen for a bowl of my chili?

Make this spicy. 1) Because spicy is good and if you don’t like spice, build up to it. You will be richly rewarded. 2) You want it spicy because the squash, corn and cilantro cool it down a little, as does the rice and greek yogurt.
DSC_0002
You can add whatever vegetables you want, such as carrot, mushroom, zucchini, red onion, celery. I tend to use bell peppers, onions and garlic. You can add in any kind of bean you like, or all kinds of beans. I recommend a mix of black and pinto beans with a little bit of kidney beans. This is one of those occasions when you can use leftover beans you cooked and stored in the freezer. This post goes into detail about cooking dried beans.
DSC_0006

Ingredients for 4 ppl
4-5 cups of cooked beans (black, pinto and kidney beans or all black beans)
1/2 small butternut (or other) squash, cubed
3 cloves garlic, minced
1 jalapeño chili (seeded or not, depending on your spice super power)
2 chipotles from a jar of chipotles in adobo sauce, chopped (secret weapon pantry ingredient)
1/2 each of green, red, yellow bell peppers, diced (or other vegetable combo, whatever!)
1 onion, diced
4-6 pickled jalapeño slices from a jar
1 tbsp cumin
1 tsp ancho chili powder (optional)
1 or 2 tsp chili powder (or chipotle chili powder if you don’t have the canned chipotles)
1 veg stock cube
2-3 fresh or canned tomatoes chopped
1/2 cup corn
large handful cilantro, chopped
olive oil
salt and pepper
water as needed

For the rice
2 cups basmati rice
handful of cilantro, chopped
1 clove garlic
sea salt and fresh ground pepper
extra virgin olive oil
juice of one lime

Garnish
strong cheddar cheese
greek yogurt or sour cream
or neither if you want it vegan!

** Being specific on this recipe is really hard for me as I’ve made this about twice a month for many years now (with or without the squash) and kind of do it on autopilot. The leftovers are wonderful as enchiladas, burritos, chili omelette or nachos. I also cook this in a small pot or a big pot depending on how many people are eating. So please know that this is chili and can be corrected and adjusted as you go. Word to the wise, if you’re unsure of cooking with chilies and chili powders then be careful. You can always add in more spice later, or serve a hot sauce! It is harder to de-spice the chili if you throw everything in and then realize that, oops, smoked paprika is about as spicy as you can handle.
1) Rinse and cook the basmati rice. American long grain rice is great too but I tend to use my perfect basmati.
2) While rice is cooking, sauté the garlic, onion and jalapeño chili (as well as the harder veggies like carrots or celery if using) until soft.
3) Add in all the other ingredients except the corn and cilantro–the bell peppers, beans, squash, chipotles, veggie bouillon and spices. Add in enough water for a good chili consistency. Stir to break down the veggie bouillon. The beans will absorb some water–add more to keep the chili consistency like a hearty stew.
4) Bring to boil and then turn down to simmer. Cook until squash is tender.
5) Add in the corn and chopped cilantro. Adjust seasoning if needed, for example you may need more chili powder or salt and pepper.
6) When the rice is cooked, fluff with a fork. Add sea salt (about 1/2 to 3/4 teaspoon) and garlic clove to a pestle and mortar and grind to a pulp. Add this to the rice along with the chopped cilantro, lime juice and a couple glugs of extra virgin olive oil. Mix with a fork until all the flavorings are combined.
7) Serve the chili over the rice and add shredded cheese and Greek yogurt unless you want to leave out the dairy.
20131002-072228.jpg

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