Recipes: 10.12.17

Step Away From The Pumpkin Latte

Crusted Pumpkin Wedges With Sour Cream

This recipe is from “Plenty,” another excellent cookbook from Yotam Ottolenghi. Sometimes I don’t have all of the ingredients for his involved vegetable recipes, no biggie.

Serves four.

1 1/2 lbs. pumpkin (I recommend Long Island cheese, of course), skin on

1/2 cup grated Parmesan

3 Tbsp. dried white bread crumbs

6 Tbsp. finely chopped parsley

2 1/2 tsp. finely chopped thyme

Grated zest of two large lemons

2 garlic cloves, crushed

Salt and white pepper

1/4 cup olive oil

1/2 cup sour cream (I use Greek yogurt)

1 Tbsp. chopped dill

 

Preheat oven to 375. Cut pumpkin into three-eighth-inch thick slices and lay them flat, cut side down, on a baking sheet lined with parchment paper.

Mix together in small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, and a small amount of salt and pepper.

Brush pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice thick coating. Gently pat the mixture down a little.

Place pan in oven and roast for about 30 minutes, or until tender. Stick a little knife into one wedge to make sure it has softened and is cooked through. If topping starts to darken too much during cooking, cover loosely with foil.

Mix sour cream with dill and some salt and pepper. Serve wedges warm, sprinkled with remaining lemon zest, with sour cream or Greek yogurt on the side.

 

Butternut Squash Soup With Ginger and Lime

This recipe is from the September 1987 issue of Gourmet magazine. I make this all year round. It is fast, easy, and healthy, and delicious with a warm chicken salad and crusty garlic bread.

Serves four.

1/2 cup chopped onions

1 1/2 Tbsp. minced peeled fresh ginger root

3 Tbsp. butter (can substitute olive oil)

4 cups peeled, seeded, sliced butternut squash (about 11/2 lbs.)

2 cups chicken broth

3 garlic cloves

2 Tbsp. fresh lime juice

 

In large saucepan cook the onion and ginger root in butter over low heat until onions have softened. Add squash, broth, two cups water, and garlic. Bring to boil and simmer, covered, for about 20 minutes, or until squash is tender. 

Puree the mixture in batches in blender or food processor and transfer puree back in to pan. Stir in lime juice, season to taste with salt and pepper, and reheat over low heat.