Recipes of the Week–October 6, 2015

Mashed Kabocha Squash http://www.thepetiteprofessional.com/mashed-kabocha-squash/

  

    1 medium kabocha squash

    1 tablespoon avocado oil (or cooking oil of choice)

    1 tablespoon maple syrup

    1 tablespoon butter

    3 tablespoons milk of choice

    salt, to taste

Preheat your oven to 375 degrees and grease a baking dish with cooking oil.  Cut the squash in half and scoop out seeds; place cut side down on baking dish. Place squash in the oven for 45-60 minutes, or until fork tender.

Let cool to the touch and then scoop into a large mixing bowl. Add syrup, butter, milk, and salt to the squash and mash until it reaches your desired consistency. Enjoy!

 

10 Killer Kabocha Squash Recipes

http://www.organicauthority.com/10-killer-kabocha-squash-recipes-for-the-end-of-harvest-season/

 

Chicken and Rice with Kabocha Squash http://www.marthastewart.com/952450/chicken-and-rice-kabocha-squash

This one-pot recipe works just as well with acorn or butternut squash. Arborio rice gives it a delectable, creamy texture -- but it's remarkably light.

   

    2 tablespoons vegetable oil, divided

    6 skin-on chicken thighs

    Coarse salt and pepper

    1 medium white onion, diced medium

    1/2 large kabocha squash, seeded and cut into large chunks (4 cups)

    2 cloves garlic, minced

    6 sprigs oregano

    1 1/2 cups Arborio rice

    1/4 cup dry white wine, such as Chardonnay

    3 1/2 cups chicken broth

 

Preheat oven to 375 degrees. In a large heavy pot with a tight-fitting lid, heat 1 tablespoon oil over high. Season chicken with salt and pepper. In batches, cook chicken, skin side down, until deep golden and fat is rendered, 6 to 8 minutes. Flip and cook 1 minute more. Transfer chicken to a plate. Discard fat and wipe pot clean.

 

Reduce heat to medium-high and add remaining tablespoon oil to pot. Add onion and squash and cook until onion is translucent, 8 minutes. Add garlic and oregano and cook until fragrant, 30 seconds. Add rice and cook, stirring, until opaque, 2 minutes. Add wine and cook, stirring, until completely evaporated, 2 minutes. Return chicken to pot, skin side up, and add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes. Let sit, covered, 10 minutes.

 

Smoky Cabbage Stew http://gourmandelle.com/smoky-cabbage-stew/

 This is the best cabbage stew you will ever make! You will fall in love with cabbage after you've tried this recipe!

   

    1 medium cabbage

    1 large can of Cannellini beans (I used a 800g can)

    1 large onion, julienned

    5 garlic cloves, mashed

    1 Tbsp sweet paprika

    3 tsps smoked paprika

    2 tsps dry thyme

    ½ tsp ground coriander

    5 Tbsps tomato paste

    4 Tbsps oil

    3 bay leaves

    salt and pepper, to taste

    ½ cup water, plus more if needed

    250g firm tofu, smoked

Chop cabbage.  Heat oil in a large saucepan. Add onion and garlic and saute for 2-3 minutes. Add cabbage and water and cover with a lid.

Let it soften for about 10 minutes. When cabbage has softened a bit, add all spices (no tomato paste yet). Cover with a lid and cook for 30 minutes. Add beans (with the water from the can too) and tomato paste. Stir.

Cook for 15 more minutes, or until everything is tender. If needed, add more water in the saucepan so it won't stick to the bottom and burn. Check every 15 minutes to see if it needs more liquid added. In a separate pan, heat some oil.

Slice smoked tofu and lightly fry it on both sides.  Serve with the cabbage stew.