Summer Vegetable Galette

Summer Vegetable Galette

This wonderful recipe comes from a blog “The view from Great Island”. This is a great way to use up extra zucchini and squash. I want to make a roasted tomato version as well! Make sure your veggies are thinly sliced. A mandoline slicer is very helpful. I served this with a tomato salad.

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Ingredients

crust
  • 1 cup flour
  • 1/4 tsp salt
  • 5 Tbsp unsalted butter, cold and cut in small pieces
  • 5 Tbsp cold water
filling
  • approximately 3 ounces spreadable goat cheese
  • 1 small zucchini
  • 1 small yellow squash
  • 1 small new potato
  • thin slices of red onion about 1/2 a small red onion
  • olive oil
  • salt and pepper
  • Parmesan cheese for sprinkling on top

Instructions

  1. Put the flour and salt in a food processor and pulse to combine. Add the chunks of cold butter and pulse about 25 times, or until combined and crumbly. Drizzle in the water while pulsing, and run the machine briefly until the dough comes together in a lump, this should not take more than 15-30 seconds.
  2. Turn the dough out onto a floured surface and bring together into a flat round disk. Wrap in plastic and refrigerate for at least an hour.
  3. Preheat oven to 400F
  4. Slice the squash and potato on a mandoline slicer at set at 1/8 inch thickness. If you are using a knife, slice them as thin as you can so they are flexible and translucent.
  5. Roll the dough out on a sheet of parchment paper that is cut to fit a baking sheet. Roll it to about a 12 inch circle, more or less.
  6. Spread the soft goat cheese over the surface of your dough, leaving a border of dough free so you can roll it later.
  7. Arrange your sliced veggies over the cheese, overlapping them. You will probably not need all of them, I made a fairly thin layer. Separate the rings of the onion slices and feather them over the top. Sprinkle some grated parmesan cheese on top.
  8. Roll up the edges of the dough to meet the filling. Season with salt and pepper, and drizzle with olive oil. Note: keep your dough chilled at all times before baking. If you need to you can put the whole tray in the refrigerator while your oven heats up.
  9. Bake for about 33-35 minutes, until the crust is golden brown. I like to take the parchment paper and set it right on the rack of my oven for a great crisp crust. If you have a pizza stone you can use that.
  10. Slice and serve the tart hot or at room temperature.
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Spaghetti Squash Rosti

Spaghetti Squash Rosti

This is a great side dish. Quick and easy for a weeknight dinner. Just a couple of ingredients. Top with an egg for a main dish. make individual patties or one big patty.

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Ingredients

  • 1 spaghetti squash 2 cups spaghetti squash noodles
  • 2 tbsp flour or (almond flour)
  • 1 tbsp dijon mustard
  • 1/4 tsp cayenne pepper
  • salt and pepper
  • 1 tbsp oil

Instructions

  1. Preheat the oven to 400.
  2. Cut the spaghetti squash in half and using a spoon remove the seeds from the center. Place each half face down in a pyrex dish with about an inch of water in the bottom. Bake in the oven for 35-45 minutes or until a fork easily pierces through the squash. Place the spaghetti squash on a plate and allow to cool
  3. Using a fork, scrape the inside of the baked spaghetti squash, removing the flesh in strands. Place in a sieve and firmly press down to remove as much liquid as possible.
  4. in a bowl combine the spaghetti squash with the almond flour, cheese, dijon mustard and cayenne pepper. Mix to ensure the spices are blended in and sprinkle with salt and pepper.
  5. Form the mixture into small patties approximately the size of a clenched fist and flatten until they are 1/2 inch thick. Place the patties on a plate and leave to rest in the fridge for approximately 30 minutes so they will hold together better when cooking. You can also make one large patty and cut into wedges.
  6. Heat the oil in a frying pan on high heat. Quickly cook the patties on one side for approximately 3-4 minutes until golden and then gently flip over. Lower the heat to medium and cook the patties for another 4-5 minutes.
  7. Serve warm topped.
Soy Chorizo & Fruit Stuffed Acorn Squash

Soy Chorizo & Fruit Stuffed Acorn Squash

This is a great vegetarian meal packed with textures and flavors. Savory, sweet and nutty this is a perfect main meal or side dish. It makes a lot but you can freeze. It would be a great side dish for Thanksgiving for vegetarian guests.

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Ingredients

  • 2 acorn Squash
  • 1 can full-fat coconut milk
  • 1 cinnamon stick
  • 1 whole clove
  • 1/4 cup dried cherries
  • 1/4 cup pitted golden raisins
  • 1 small chopped apple
  • 2 Tbsp. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 package of Soy Chorizo (I love Trader Joe’s)
  • 1/2 tsp. sea salt
  • 2 sprigs thyme, stems removed (optional)
  • 1 large (or 2 small) butternut squash
  • 1 cup quinoa cooked as directed
  • 1/4 cup walnuts
  • tsp butter for each squash half (I used Brummel & Brown yogurt butter)
  • 1 tsp maple syrup for each squash half

Directions

In a small saucepan over medium heat, combine 1/2 cup coconut milk, cinnamon stick, clove, cherries and raisins. Bring to a simmer. Remove from heat and let ingredients soak for about 10 minutes. Set aside, and discard cinnamon stick.

Preheat oven to 350°. Meanwhile, in a large skillet over medium heat, heat oil. Add onion, salt. Cook, stirring, until caramelized, about 8-10 minutes. Add chorizo and cook until brown. Add the apple and mix well. Keep warm.

Cut squash in half lengthwise. Using a sturdy metal spoon, scrape out and discard seeds. Continue scraping flesh to hollow out center Add a tsp of maple syrup and butter to each squash half. Place squash on a baking sheet and bake for about 30 -40 minutes until soft.

While the squash is baking cook the quinoa according to directions. Add the the fruit and Soy Chorizo mix. Add the remaining 1/2 cup of coconut milk and mix well.

Spoon into the squash halves and serve.

We ate this the next night just headed up without the squash and it was wonderful all on its own.

 

 

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

This is great comfort food and taking advantage of all the wonderful fall squash available.  I used these smaller Honeynut Squash but Butternut works great. I roasted the squash for extra flavor.

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Ingredients

1 lb pasta (I use trottole or ribbed elbow)
6 tbsp unsalted butter, divided
1/4 cup all purpose flour
3 1/2 cups whole milk (I used skim)
pinch of nutmeg
pinch of cayenne
dash of smoked paprika
Salt, to taste
4-6 cups grated cheese
(I use sharp white and gruyere, how much you use is up to how cheesy you like it)

1/4 cup grated parmesan cheese
1/2 cup plain breadcrumbs
3 cups roasted butternut squash (recipe below)

Directions

Preheat oven to 350˚F and butter a 2 quart baking dish.

Bring a large pot of salted water to a boil, and cook the pasta to a al dente.

Meanwhile make roux by melting 4 tbsp of the butter in a dutch oven or heavy bottomed pan over medium low heat. When butter is melted, add flour and cook, whisking for about 2 minutes or until golden brown.

Slowly whisk in milk and mix until it is all incorporated. Switch to a wooden spoon and cook over medium heat, stirring constantly,until it thickens and coats the back of a spoon. Season with salt, pepper, cayenne and nutmeg. Remove from heat and add cheese. Stir until melted. Add pasta and roasted butternut squash, if using, and fold until well combined.

Add the macaroni and cheese to the buttered baking dish. Melt remaining butter and toss with the parmesan cheese and both breadcrumbs. Season with a pinch of salt. Add breadcrumb mixture to the top of the mac and cheese, sprinkle with paprika and bake for about 45 mins or until golden brown and bubbly.

I also made this without the roux and tossed the pasta with just 3 1/2 cups of cheese and the squash, added about a 1/4 cup of milk to the casserole, and topped with bread crumb mix. It was not as rich and gooey but better for the waistline.

Roasted Butternut Squash
3 cups butternut squash cubes (about 1 inch in size)
2 tbsp olive oil
}Salt and freshly ground black pepper

Directions

Preheat the oven to 400˚F. Add the butternut squash to a parchment lined baking sheet. Add olive oil and salt and pepper and toss to coat. Roast for about 25 – 30 minutes or until tender.

Three Cheese Stuffed Butternut Squash

Three Cheese Stuffed Butternut Squash

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This makes a great side dish or vegetarian main meal. Autumn comfort food. I served it with Grilled chicken and asparagus. You can easily double the recipe. I think it would make a great side on Thanksgiving. This was inspired by a recipe from Rachel Ray.

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1 butternut squash, halved lengthwise and seeded
Olive oil, for brushing
1 Tablespoon Olive Oil for onion
Salt and pepper
Freshly grated nutmeg
1 onion, thinly sliced
3/4 cups fresh ricotta cheese
3 tablespoons fresh thyme leaves (dried will also work)
1 tablespoon grated orange zest (optional)
1/2 cup shredded sharp white cheddar cheese
1/2 cup freshly shredded or grated parmesan cheese
1/4 cup shredded parmesan cheese

Directions

Preheat the oven to 400°F. Brush the squash with Olive Oil and season with salt, pepper, and nutmeg. Roast the squash until just tender, 35 to 40 minutes. Leave the oven on.

While the squash is roasting heat the tablespoon of olive oil in the pan and add the onions. Cook until caramelized and golden brown

When the squash is cool enough to handle, carefully scrape out the flesh into a bowl, leaving just enough flesh to keep the shells intact. Add the onions, ricotta, thyme, lemon zest, and cheeses into bowl with the squash flesh and mix well. Fill the squash shells and top with the shredded parmesan cheese. Bake until browned and bubbling, 15 to 20 minutes.

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Roasted Butternut Squash, Caramelized Onion & Apple Soup

Roasted Butternut Squash, Caramelized Onion & Apple Soup

It has been a while since I posted anything. Life got busy. I did not stop cooking, just did not have time to blog. But I am back. Fall makes me want to cook up stews and soups (and all things Squash and pumpkin). This is easy, filled with flavor and freezes well. Perfect for a cool fall night.

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Soup Ingredients

1 large butternut squash, peeled and cut into chunks (about 2 pounds)
4 Tbs Olive oil, divided
Sea Salt to taste
32 oz vegetable or chicken stock
2 large Onions, sliced thin
1 Tbs of Pumpkin Spice White balsamic Vinegar (optional)
2 large apples (I used honeycrisp), peeled, cored and cut into chunck
1 tsp cinnamon
1 tsp roasted ground ginger
1/4 cup plain greek yogurt (or half & half)
toasted pumpkin seeds (optional)

Directions

Preheat oven to 400. Place the squash chunks in a bowl, drizzle with the 2 tablespoons of olive oil (more if needed) and toss until coated. Place the chunks on a baking sheet and sprinkle with sea salt. Roast for about 15-20 minutes until fork tender.

While the squash is roasting caramelize the onions. Heat oil in a large pan and add onions. Cook slowly over medium heat, stirring often. When onions are a golden brown add the pumpkin Spice balsamic vinegar. I get this at the Olive Oil store and it is wonderful.

In a large stockpot add the roasted squash, onions, apples, stock, spices and yogurt. Simmer until apples are tender. Add the yogurt and use an immersion blender and blend until smooth (you can also use a regular blender).

Serve hot with toasted pumpkin seeds.

Toasted Pumpkin Seeds

1/2 cup roasted pumpkin seeds
1 Tbs butter
1 Tbsp brown sugar

Melt butter in a small frying pan. Add pumpkin seeds and brown sugar. Cook until brown sugar has melted and is starting to caramelize. Remove from heat and place on tin foil to cool. When the mixture has hardened crack into pieces.

 

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Zucchini Soup

Zucchini Soup

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This was a recipe adapted from Skinnytaste. My husband loved it. I served it hot as a side dish with a roast beef flatbread but it could easily be a meal or served with a salad..

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Ingredients

  • 1 large onion, sliced thin
  • 1 tablespoon of olive oil
  • 3 medium zucchini, skin on cut in quarters
  • 32 oz vegetable broth
  • 2 tbsp goat cheese (or greek yogurt)
  • kosher salt and black pepper to taste
  • fresh thyme

Directions

Heat olive oil and cook onions slowly over medium heat until golden. Combine broth and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat and purée with an immersion blender, add the goat cheese (or yogurt), onions and purée again until smooth. You do not have to caramelize the onions it makes the soup a little brown, but i love the taste.

Sprinkle with fresh thyme. Serve hot.

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