Tag: squash

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Omni

Butternut Pasta

one and a half slices butternut squash fall pasta recipe healthy agriculture
one and a half slices local simple recipes food

Butternut & Sausage Pasta

one and a half slices butternut squash fall pasta recipe healthy agriculture

this one was quick and dirty (and, yes, internet-inspired). but! I had a brilliant and enthusiastic ginger accomplice. and she was determined to put this butternut squash to creative use (not pictured: the illustrious butternut squash in its original form). we chopped and roasted, sauteed and blended, and created this hearty, super sweet Fall fav. cheers, you guys. we have officially entered spooky season.

🦇💀🎃

what you need

1 small-medium sized butternut squash, chopped into ~2 inch squares

1 onion, quartered

3 cloves of garlic, peeled

3 tablespoons olive oil

1 tablespoon dried rosemary

salt, to taste

1/4 cup water

1 pound loose, mild sausage (Whole Foods’ bulk sage sausage is a great choice)

1/2-1 pound pasta noodles of choice (we used tagliatelle for lacking farfalle, paccheri, or campanelle, all of which would have likely been better) 

8-10 fresh sage leaves 

2 tablespoons salted butter 

1 pinch ground nutmeg

1/2 cup heavy cream or half and half 

1/2-3/4 cup parmesan cheese

how to make it

Method: stovetop

Utensil: blender

Preheat oven to 400. Place butternut squash squares, onion, and garlic on a baking sheet, drizzle with olive oil, sprinkle with rosemary, and roast until cooked through, ~15 minutes. 

While the veg is roasting, roll the loose sausage into small, hastily-formed meatballs, and brown them in a saucepan until cooked through. Remove and set aside on a plate.

Cook the pasta until al dente.

Transfer the roasted veg to a blender with about 1/2 cup of water and some salt. Blend thoroughly, adding water until very smooth. 

To the original sausage saucepan, add 2 tablespoons of butter and fry the fresh sage leaves over medium heat for ~1-2 minutes. Add the blended veg to the saucepan and stir until combined and bubbling. Add the sausage. Then add the cream. Stir and heat completely (the mixture will be very thick and will pop all over the place if you do not heat it slowly). Add the pasta along with several tablespoons of pasta water to make the sauce silky. Add in some grated parmesan cheese an give it all a good mix.

Plate and serve immediately with additional parmesan on top and a sage leaf, for dramatic effect. 

get your #fallvibes
Categories
Veggie

Vegetable Tian

one and a half slices vegetable tian ratatouille french authentic recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Vegetable Tian (aka Ratatouille)

one and a half slices vegetable tian ratatouille french authentic recipe

This dish is one of those you love to make simply because everyone goes crazy over how beautiful it is. Perfect for potlucks, Friendsgivings, and the like, this can also just majorly dress up a weeknight dinner table. You could actually make it an entire meal by adding some cooked loose sausage to the bottom along with the onion, but I’ll leave that variation up to you.

Vegetable Tian is another name for the dish we all may know as Ratatouille. You’ve seen the Disney movie with the adorable little mouse chef. Traditional ratatouille has everything from tomatoes to eggplant and, like most exquisite French cooking, is a peasant dish. It is typically made by dicing and sautéing the vegetables — super simple — served over rice or polenta. Ever since I saw the Disney movie, of course, I wanted to learn how to make the neat little vegetable stacks. But in the interim, this rendition will suffice. You can make it in a square or a round pan though, of course, I am going to recommend cast iron.

Pro tip: try to slice everything evenly. A mandoline helps… but I don’t have one. Also…when selecting your vegetables, try to pick vegetables that look more or less the same size and shape. This will help you in the stacking process.

 

🐭

🍅🥔🍆

 

🍅🥔🍆

🐭

what you need

1-2 small zucchini

1-2 medium yellow squash

2-3 roma tomatoes

3-4 small white or red potatoes

1 yellow onion, coarsely diced

2 cloves garlic, minced

1 cup parmesan cheese

thyme, salt, and black pepper for garnish

olive oil

how to make it

Preheat oven to 350 and then set to diligent work washing and slicing your vegetables. I hate to tell you this but the more thinly you slice them, the better this dish will look. Once you’ve got all your veggies sliced, drizzle some olive oil in the bottom of a cast iron skillet and sauté your onion and garlic for just a few minutes until they soften.

Remove from the heat and spread the onions out so they cover the bottom of the skillet. Then set to work alternating your vegetables in a spiral pattern or however you see fit. Once complete, drizzle with olive oil; garnish generously with thyme, salt, and pepper; and top with about 1/4 of the parmesan cheese. 

Bake the Tian for one hour. At the one hour mark, remove from the oven and add the remaining 3/4 cup of parmesan cheese. Return to the oven for just a few minutes or put it under the broiler for a minute to crisp it up. Let stand 10 minutes and serve.

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Veggie

Spaghetti Squash

one and a half slices spaghetti squash recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spaghetti Squash

one and a half slices spaghetti squash recipe

Okay, I know what you must be thinking. Like, how does this even merit a post. But hear me out. You all know I like vegetables (#eatfoodnottoomuchmostlyplants) and am on some strange culinary crusade to feature more plants as the centerpiece for breakfast, lunch, or dinner (see Sticky Whipped Feta Carrots, coming soon). Yes, I frequently steam up the florets from a head of broccoli and coat them in cheddar cheese and call it dinner (eaten with chopsticks, of course). And yes, I am a sucker for a simple, humble vegetable soup. But this vegetable… this simple, elegant, yellow, rotund little squash… is amazing. We get spaghetti squash at the CSA almost every week late summer and through the fall (thanks Potomac Vegetable Farms). And people keep doing weird shit with it. Like trying to make actual spaghetti or using it in pizza crust. No thank you. This squash is not a substitute for some other simple carbohydrate. It stands all on its own… as brunch, as the world’s most delicious snack, or just because. There is one very important trick to cooking spaghetti squash to elicit maximum spaghetti-like texture and quality. I will dispense this advice… now (hat tip, Baz Luhrmann). 

what you need

1 squash

a brief moment to giggle quietly to yourself about how funny the word squash is

how to make it

  1. Preheat oven to 350
  2. Line a rimmed baking pan with tinfoil
  3. Cut squash in half not lengthwise (whatever the opposite of lengthwise is)
  4. Spoon out some of the seeds but don’t get obsessive about cleaning it out well
  5. Fill the rimmed baking pan with some water and place each half of the squash face down in the water
  6. Bake for 45-60 minutes depending on the size of your squash (the top will get pretty brown and that’s usually a good time to take it out)
  7. Let squash cool for a few minutes so you can handle it
  8. Taking one half of the squash in your left hand, take a fork and start to peel away the meat preserving as much of the spaghetti lengths as possible and removing any seeds that remain
  9. Place a pat of butter on the squash in the bowl, toss lightly, and sprinkle with cracked black pepper and salt
  10. Enjoy the most heavenly of all possible vegetables (sorry brussels, carrots, and shishito peppers…)
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