Kabocha Squash Risotto {#12WksWinterSquash}

Happy Monday and welcome to week 6 of 12 Weeks of Winter Squash the great even hosted by Heather and Joanne.  Have you blogged about winter squash?  Feel free to add your linky below :) Yes, it is already the 6th week and we are - I am trying to ignore that fact - two weeks away from Christmas Eve.  What happened to the time; it is like they say the older you get the faster time runs...the weather in Portland now sure feels like Christmas as we were used to when I was growing up.  It has been just crazy cold around here - yes no rain and the highs did not even reach 30 F yesterday.  We are not used to this!!!

I know you are not here to hear about my cold feet, but to read about deliciously warming, comforting, smooth Kabocha Squash Riostto.  Sweet yet savory perfect for these cold days and also absolutely stunning {yes, orange is one of my favorite colors}.  It is topped with crispy parsley and slightly toasted walnuts. Take a look

Oh, and it is super easy to make on a weeknight as it is also pretty quick and the result is always so rewarding.

Kabocha Squash Risotto

• 3 Tbs. Olive Oil
• 1 medium onion diced {about 1 C}
• 3 C of diced  Kabocha Squash - skin on  {scrub squash throughly squash before cutting; this is about 1/4 of a medium/small sized Kabocha Sqash}
• 1-1/2 C Arborio Rice
• 1/2 C dry white wine
• 4 C broth {vegetable or chicken} 
• Rind of Parmigiano Reggiano {optional}
• 1 Tb Earth Balance or other Vegan "Butter"
• 1/2 C grated  Parmigiano Reggiano {optional}
• Salt to taste
• 1 Tb Olive Oil
• 1/2 C Walnut pieces
• 1/4 C Italian Parsley, chopped
• Additional Parmigiano Reggiano for serving {optional}

1. Add olive oil to pot and when hot add onion.  Sauté until onions are soft, then add squash and sauté for another couple of minutes.
2. Heath broth in a separate pot.
3. Add rice and sauté until rice becomes somewhat translucent. 
4. Add wine, and stir the mixture up.  Once most of the wine has absorbed and cooked off stir in 1-1/2 cups of hot broth. Stir up the entire mixture, add - if using - the rind of the Parm and continue to give it a good stir every so often  Note: it should be slightly bubbly but not boiling.
5. Add more liquid as the broth absorbs into the rice and keep giving it a good stir.  Make sure you stir it up from the bottom so that it does not stick/bake to the bottom of the pan.
6. The risotto will be done when you have added, and the rice has absorbed, the broth. Remove pot from the flame and stir in Earth Balance as well as - if using - Parmigiano Reggiano.  Give it a good stir, add salt as needed and let it rest for a couple of minutes.  While risotto is resting 
7. Heat Olive Oil in a small pan and when hot add parsley together with walnut pieces.  Fry until parsley is slightly crisp and walnuts are fragrant.
8. The risotto is now ready for serving -> place a serving into each dish and top with parsley/walnut mixture.  Serve with optional Parmigiano Reggiano at the table. 

Enjoy!

P.S.:  The entire family loved this risotto...yay :)

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1. Spiced Butternut Squash Whiskey

2. Kabocha Squash Risotto

3. Creamy Pumpkin Soup

4. Spiced Butternut Squash and Date Smoothie

5. Savory Pumpkin Cornmeal Bread

6. Butternut Squash & Prosciutto Bucatini Carbonara

7. Quick Pumpkin-Sage Pasta

8. Kabocha Squash and Chickpea Salad with Tahini

9. Chicken, butternut squash & spinach skillet pasta

10. Kabocha, Spinach, Brown Rice & Miso Broth

11. Butternut, Barley & Lentil Pilaf

12. Creamy Butternut Squash Soup

13. Creamy Pumpkin Sauce & Kale Stuffed Shells

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Easy Kale & Sausage Pasta for #WeekdaySupper

Time is flying by and it is moving swiftly.   It is the time of the year when there does not seem enough time to bring a home cooked meal on the table.  So I am thankful for additional quick ideas for busy weeknights and #WeekdaySupper has us all covered.  We bring you a different recipe every single day of the week and this first week of December is no different.  Take a look at this week's line-up

 Monday - Take A Bite Out Of Boca - Spinach and Goat Cheese Stuffed Chicken
 Tuesday - Noshing With The Nolands - Brie, Apple and Ham Panini
 Wednesday - girlichef - Salisbury Steak
 Thursday - Cupcakes & Kale Chips - Chicken Curry in a Hurry
 Friday - The Not So Cheesy Kitchen - Easy Kale, Sausage, Pasta

I am bringing Kale & Sausage Pasta to the dinner table today; this dish is super easy and you are ready to get dinner on the table within 20 minutes. Really, this dish is that easy and full of flavor.  It is even quicker if you use pre-washed already chopped Kale.

Easy Kale & Sausage Pasta

• 1 box of your favorite pasta
• 1 lb bulk sausage {I prefer sage sausage}
• 2 garlic cloves, minced
• 3 C of chopped Lacinato Kale
• Juice & zest of 1/2 untreated lemon
• Salt & Pepper to taste
• Parmigiano Reggiano {optional}

1. Bring water in a pot to a boil and cook pasta according to directions.  While pasta is cooking,
2. Fry up the bulk sausage in a large pan until crumbly, add garlic until fragrant
3. Add Kale to the pan and stir it frequently while sautéing until it is bright green in color. 
4. Add lemon juice, zest, salt and pepper to taste
5. Reserve 1/4 C of cooking water, then drain pasta
6. Add pasta to the pan together with the reserved cooking water and mix pasta thoroughly with the Kale/sausage mixture.
7. If using mix in Parmesiano Regiano.
8. Transfer pasta to a serving dish.

Enjoy!

Butternut Squash-Potato Pancakes {#12WksWinterSquash #Vegan}

Happy after Thanksgiving Monday!  Did you enjoy some winter squash dishes?  Yes - oh, please do let me know and if you blogged feel free to add your post to the Linky below.  Why?!  Glad you asked because we are have now entered week number 5 of 12 weeks of Winter Squash the great event hosted by Heather and Joanne.

Today I bring Butternut Squash-Potato Pancakes; these are really delicious little savory pancakes and if you serve them with a big salad it could be a perfect dinner for two.  These were really, really good and also convinced my dear husband Ron that yes, winter squash is delicious....

The picture - as it seems to happen to me way to happen in the fall - does not give it credit, but they are soooo...good :)

Butternut Squash-Potato Pancakes

• 2 C raw, grated peeled potatoes {about 12 oz. peeled raw potatoes}
• 1 medium onion grated
• app. 1-1/2 lb. butternut squash {to yield 2 C packed grated peeled butternut squahs}
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp pepper
• 2 Tb flour
• Canola Oil for frying
• 1 medium onion, sliced
• 4 Tb Balsamic Vinegar
• 2 Tb water

***Preheat oven to 350 F and prepare a baking sheet with parchment paper***

1. Place grated potatoes, and grated onions in a colander.  Leave it there for about 30 minutes and let the water drain out into a bowl.
2. Grate the butternut squash while the potatoes are draining.  
3. Squeeze the liquid out of the potato onion mixture then mix them under the grated butternut squash.
4. Add salt, paprika, pepper and paprika combine well.  Then add flour combining it well into the dough {you may need to add a little more flour if it is too wet}.
5. Heat a good amount of Canola Oil into a deep frying pan and when hot add about 1/4 C of dough for each pancake to the pan. Be sure not to overcrowd the pan - I fried up 4 at a time.
6. When the pancakes begins to brown, flip pancake to the other side.  Add more oil if necessary.
7. When both sides are fried crispy, set them on the prepared baking sheet and place into the oven until you are ready to serve.
8. Repeat step 5 - 7 until you have used up the dough.
9. When all pancakes are made,  add the sliced onions to the pan and sauté until they are soft {you may have to add a little more oil}.
10. Once the onions are soft, add the balsamic vinegar to the pan and let it reduce for about 5 - 10 minute, stirring occasionally.
11. Add water if needed.

Adapted from recipe found at Essen + Trinken

To serve, place Butternut Squash - Potato Pancakes on a plate and top with the onions, and optional parsley for color :)

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1. Roasted Spagetti Squash with 2 Bean Croquettes

2. Pumpkin spice steel cut oats

3. Pumpkin Spanakopita

4. Pumpkin Fry Bread

5. Slow Cooker Pumpkin Butter

6. Pumpkin-Pecan Scones with Maple Glaze

7. Stuffed Acorn Squash with Quinoa and Walnuts

8. Starbucks’ Pumpkin Scones

9. Butternut Squash-Potato Pancakes

10. Red Curry-Roasted Acorn Squash

11. Creamy Butternut Squash Potato Soup

12. Winter Squash Coconut Curry

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Roasted Delicata Squash Salad {#12WksWinterSquash #Vegan}

What is going on?  Time is just flying by and we are already on week number 4 of the 12 weeks of Winter Squash.  The fantastic event hosted by Heather and Joanne where Winter Squash shines with an abundance of fantastic recipes.  Are you ready for week number 4? Yes?!

This week I bring another salad; this time it is sweet, delicious Delicata Squash that is roasted to perfection.  Just Delicata Squash no greens besides some green onions...this salad is so good and could have been my entire meal that is if I would not have had to share...Take a look

Roasted Delicata Squash

• 2 small or 1 medium sized Delicata Squash
• 1 Tb Canola Oil
• pinch of salt
• 4 Tb Orange Juice
• 1-1/2 Tb Soy Sauce
• 1 Tb toasted Sesame Seed Oil
• 2 - 3 green onions, cut into rings 

***Preheat oven to 350F***

1. Scrub the squash, cut it in half then scoop out the seeds. Cut each half again, and then cut crescents. I leave the skin on
2. Place the squash on baking sheet/dish and drizzle with canola oil. Everything should be covered lightly with oil.
3. Clean seeds, place in a shallow baking dish, toss with a little canola oil and salt
4. Place squash and seeds in oven
5. Bake for about 45 minutes or until soft; and seeds are toasted
6. Mix OJ, Soy Sauce, and Sesame Seed Oil together.  Mix it well - adjust flavors to taste by adding more soy sauce, sesame oil etc.
7. Place warm squash in a salad bowl.  Pour the dressing over the warm squash, toss, and cover.  Let the dressing absorb for at least 45 minutes before serving.
8. Just before serving, toss salad up again and top with green onions as well as the toasted seeds.

Enjoy!

Do you have a Winter Squash recipe to share?  Be sure to add your post to the linky below :)

Roasted Buttercup Squash & Black Bean Soup for #SundaySupper {#Dairyfree}

Welcome to #SundaySupper I have been sitting out the last couple of weeks but today I am back and the theme this week is Squashin' Winter!  You know it is all about winter squash, the beauties that you  now find all over on farmer markets, produce shops, and in your CSA box.    This year I have been getting very excited about winter squash and not just because we are receiving lots of them with our CSA {sadly this is the last month for 2013} but also because of my friend Heather.  Heather a.k.a. girlichef loves winter squash and so it is no surprise that she is hosting today's fantastic event.  Thank you so much!!!

Now, if you are not - yet - a winter squash person I am sure that today's event will change your mind.  Seriously, the line-up is incredible.  There are breads, soups, stews, sandwiches, sides, salads, desserts...amazing.

Today I bring you a soup - this soup is not just a soup, but an entire meal.  It was a big hit in this house, and not just because of the crispy tortilla and avocado topping...

Roasted Buttercup Squash & Black Bean Soup

• 2 Tb Olive Oil {or a little more}
• 1 onion, sliced
• 4 garlic cloves, minced
• 3/4 lb bulk sage sausage
• 2-1/2 C Buttercup Squash 
• 2 Tb Chili Powder
• 1 dried whole cayenne pepper
• 2-1/2 C black beans soaked overnight, or quick soaked {you can also used canned beans}
• 5 - 6 C of water
• 4 Tb Cider Vinegar
• 2 Tsp. Maple Syrup
• Salt to taste
• 8 corn tortillas cut into strips and fried to a crisp in some oil {Topping}
• 1 avocado sliced  {Topping}

*** Preheat oven to 350F

1. In a large dutch oven heat the olive oil and when hot add onions together with the garlic. Be careful that they do not brown. 
2. Sautee until they get soft, then add the sage sausage.  Stir carefully and cook until sausage it cooked through.  
3. Add the squash together with the chili power and sautee for a couple of minutes until the the squash is coated with the chili powder.
4. Add beans and water.  Stir everything up.  Bring to a simmer on the stove, add the dried whole cayenne pepper then cover and transfer pot to the oven.
5. Check after 60 minutes and add more water if necessary. Cover and leave in oven for at least another 30 minutes.  
6. When the beans are soft, remove from the oven and immediately add Cider Vinegar as well as Maple Syrup.  Carefully stir it into the soup.
7. Add salt to taste - The soup is done :)
8. Cut corn tortillas into strips, and heat up some oil in a frying pan.  When the oil is hot, fry the tortillas until they are crisp.

Serve the soup topped with tortilla strips, and avocado.  Enjoy!

Now, check out the rest of the amazing Squashin' Winter dishes the rest of the #SundaySupper team brings today...

Breakfasts and Breads

• Maple Butternut Squash Donuts from Mess Makes Food
• Pumpkin Sweet Rolls from Basic N Delicious
• Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc

Appetizers, Starters, and Condiments

• Butternut Squash and Couscous Patties-Indian Inspired from Soni's Food
• Pumpkin Hummus with Spiced Lamb from girlichef
• Quick Pumpkin Butter from Shockingly Delicious

Soups, Sandwiches, and Salads

• Black Bean and Butternut Squash Chili from Supper for a Steal
• Black Bean Pumpkin Soup from What Smells So Good?
• Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
• Butternut Squash Soup from That Skinny Chick Can Bake
• Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
• Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
• Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
• Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
• Roasted Squash and Sesame Noodle Salad from Jane's Adventures in Dinner

Main Dishes

• Butternut Squash and Spinach Quesadillas from The Dinner-Mom
• Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
• Butternut Squash Lasagna from Hip Foodie Mom
• Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
• Carnival Squash with Maple Sausage Stuffing from Cindy's Recipes and Writings
• Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
• Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
• Pumpkin Alfredo from Hezzi-D's Books and Cooks
• Pumpkin Enchiladas from La Cocina de Leslie
• Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
• Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
• Sausage and Apple Stuffed Acorn Squash from The Messy Baker
• Spaghetti Squash in a Creamy Sausage Sauce from Cookin' Mimi
• Spaghetti Squash Shrimp Scampi from Pescetarian Journal

Side Dishes

• Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
• Butternut Squash and Apple Crumble from The Wimpy Vegetarian
• Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
• Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
• Parmesan-Roasted Acorn Squash from The Urban Mrs
• Pumpkin Macaroni and Cheese from Big Bear's Wife
• Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
• Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
• Skillet Buttercup Squash with Bacon from Magnolia Days
• Slow Cooker Squash and Apples from Mama's Blissful Bites
• Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue's Nutrition Buzz
• Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi's Kozy Kitchen

Desserts

• Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
• Pumpkin Pie Crumb Bars from Pies and Plots

Wine Pairing Recommendations for Squashin' Winter #SundaySupper from Enofylz Wine Blog

  Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Delicata Squash - Leek Tart #Vegetarian

It is fall and winter squashes are hitting the farmer's market,  produce  departments, and we have found them in our weekly CSA share.  My friend Heather is hosting Twelve Weeks of Winter Squash together with Joanne and I am so happy to be participating.  Thank you for having me.

I was unsure as to what to bring until today;  as we are still getting our weekly CSA shares {sadly this is the last month} I have been planning meals around our weekly selection.  This week we received a gorgeous Butternut Squash as well as an equally beautiful Delicata Squash.  Now, there is one thing that you must know Ron is not particular the biggest fan of squash.  Yup, it is true...but I am working on changing that.  In any case, you may or may not know that we love savory pastries.  They generally always a hit in our house, as we all love a good crust....

So today I mixed sweet delicious Delicata Squash with delicate Leeks for a savory tart.  Ron first crinkled his nose a little when he found out that there was squash in the tart, but let me tell you he turned around.  "Wonderful" we his rating...let's see maybe we can turn him into a squash lover?!

Delicata Squash - Leek Tart
Crust

• 1-2/3 C flour 
• 1 tsp salt
• 5-1/2 Tbs cold vegan margarine {I use Earth Balance}
• 5-6 Tbs. cold water

1. Mix flour with salt
2. Add the margarine to the flour/salt mixture and - I find using my hands easiest - work it into the flour.  The flour should become lumpy - when all of the margarine is worked into the four,
3. Add water and quickly pull the flour together into a dough - do not knead the dough
4. Shape dough into a flat disk; wrap it into some kitchen foil and let it rest in the fridge for at list  30 minutes before using.

Filling

• 3 C mouth size cubed Delicata Squash {I first peeled my squash, then cut it down the middle, and scooped out the seeds*}
• 6 C sliced leek {I use the white and green parts}
• Splash of Olive Oil
• Pinch of Salt
• 1 tsp fresh lemon thyme {or regular thyme}
• Pepper
• 1/2 C vegan sour cream {I prefer Tofutti brand}
• 1/4 C Soy creamer {I prefer Wildwood brand}
• 1/2 untreated lemon zested
• Juice from 1/2 lemon
• 3 eggs
• 1-1/2 C grated Cave Aged Gruyere 
• Salt & Pepper to taste

***Preheat oven to 400 F

1. Heat olive oil in large pan and when hot add the vegetables together with a pinch of salt and thyme.  Cover and sauté with a pinch of salt until leek is bright in color, and squash has softened.
2. Set vegetables aside until they have cooled off and you are ready to assemble your tart for baking.
3. Add vegan sour cream, Soy creamer to the vegetables and mix thoroughly
4. Add the lemon juice, zest and carefully mix it in.
5. Add the eggs and mix it into the filling.
6. Mix the granted Cave Aged Gruyere carefully into the filling
7. Roll out the dough on a dusted board, and place it into a prepared springform baking pan
8. The dough should cover the sides of the pan - once it is placed 
9. Pour the filling onto the dough
10. Roll dough extending above the filling down to the filling
11. Place in oven and bake for about 45 minutes
12. Let sit for about 5 minutes and it is ready for serving

We enjoyed it with a side of root vegetable salad...

* Do not throw the seeds out; clean all the squash guts from the seeds, pat them dry and place  on a cookie sheet lined with parchment paper.  Add 1 teaspoon of olive oil and put in the oven together with the tart.  Check on them after about 20 minutes or so; sprinkle with salt.  I added our seeds to the root vegetable salad I served on the side....

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1. Deb in Hawaii--"A Very Different Butternut Soup"

2. Spiced Butternut Squash & Red Onion

3. Roasted Butternut Squash and Onions

4. Cider glazed butternut squash ( GF DF)

5. Autumn Vegetable Soup with Sausage & Green Lentils

6. Stuffed Acorn Squash

7. Pumpkin-Infused Refried Beans

8. kale salad with brie croutons, roasted butternut

9. Sausage Stuffed Spaghetti Squash Parmesan

10. Sweet and Spicy Baked Delicata Squash

11. Butternut Squash Bundt Cake with Cinnamon Glaze

12. Pumpkin cider fondue

13. How to Cook Spaghetti Squash + 6 Sauces

14. Creamy Pumpkin Cashew Dip

15. Joyce - Roasted Pumpkin Soup

16. Southwestern Roasted Butternut Squash

17. Twice Baked Honey Nut Acorn Squash

18. Delicata Squash-Leek Tart

19. Pumpkin Sticky Toffee Pudding

20. Chinese five-spice pork over spaghetti squash

21. Orange Guajillo Glazed Sweet Potatoes

22. Pumpkin Baklava Bars

23. Butternut Squash Risotto with Cheese and Sage

24. Stuffed Acorn Squash

25. Pumpkin Baked Oatmeal

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