Seasonal

Butternut Squash & Pesto Gratin

November 14, 2012 2 Comments

One of my friends (an excellent cook who entertains often) shared this simple Giada recipe with me. She said it’s a dish that she serves several times each fall because it’s an easy make-ahead side-dish with great flavor. In my search for the best Thanksgiving sides, I made this for a dinner party a few weeks ago. I adapted the recipe a little by roasting rather than steaming the squash, which is so much easier than peeling and cutting the squash into chunks. This gratin was really tasty and definitely company-worthy; everyone enjoyed it and there was not a single bite left. The sweetness of the butternut squash is really well balanced by the salty parmesan and the brightness of the pesto. Although it was simple and tasty, this gratin is not making it onto my Thanksgiving menu. It was delicious, but just didn’t taste like “Thanksgiving” to me. It was probably the pesto that threw me off – it just isn’t a flavor combo that makes me think of fall. But this is a recipe worth sharing and I will be making it again and again. Next time I’ll serve it with a roasted or grilled meat and arugula salad. I love dishes, like this one, that can be made in advance and heated while I enjoy a nice glass of wine with friends.

Butternut Squash & Pesto Gratin

3 lbs. Butternut squash (about 1 large)

Salt and freshly ground black pepper, to taste

½ cup freshly grated Parmesan

¼ cup basil pesto (I used store-bought)

2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing

1. Preheat oven to 400˚F. Cut squash in half lengthwise; remove seeds and bake, cut side down, on pan covered with tinfoil and nonstick spray for 40-50 minutes, until squash is completely soft when pierced with a knife. Transfer squash to a food processor and blend until smooth and creamy. Season to taste with salt and pepper.

2. Lightly butter an 8-inch baking dish. Spread half of the squash evenly into prepared baking dish. Dollop half of the pesto over the squash in the baking dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto and cheese. Using a skewer or knife, gently swirl the pesto into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes. To make in advance, refrigerate after dotting with butter, bring to room temperature and then bake as instructed.

Serves 4 as a side.

Filed Under: Fall, Gluten-Free, Sides, Vegetarian Tagged With: butternut squash recipe, fall dinner party ideas, fall gratin recipe, fall side dish, giada recipe, hearty fall recipe, make-ahead side dish, make-ahead squash side dish, pesto and squash grating, squash casserole, vegetarian fall side dish

Brown Rice Salad with Roasted Butternut Squash & Goat Cheese

November 12, 2012 3 Comments

In writing about Thanksgiving side dishes, it occurred to me that I should share one of my favorite grain salad recipes, which I have made for Thanksgivings past and regularly serve at any fall/winter brunch. Here’s the story behind this holiday-worth salad. Several years ago Bouchon Bakery had a fall salad that knocked my socks off. It was a farro-based grain salad, with balsamic roasted butternut squash, toasted hazelnuts and creamy goat cheese. It had the perfect combo of textures (chewy, crunchy, creamy) and flavor (sweet and salty). When they took the dreamy fall salad off the menu, I went in search of a similar recipe to recreate the dish at home. Luckily, one of my favorite food bloggers, Heidi Swanson over at 101 Cookbooks, came up with a similar recipe, trading the hazelnuts for walnuts (which are actually much easier to prepare – no skins to contend with). I’ve adapted it a bit, and this grain salad has become an absolute staple in my repertoire. I like to serve it with brunch or even as a side for Thanksgiving – particularly good for any vegetarians at the table because it’s so hearty. Every time I serve it to rave reviews (and secretly hope for leftovers for lunch). This is one of those recipes that people always ask for.

I roast the squash and toast the nuts a few days in advance so the salad comes together quickly when I go to serve it. The recipe has evolved over the years and I now serve it using brown rice instead of farro because it’s easier to find and gluten-free, but you can also use barley (pearled) in this salad with good results. Don’t overcook the rice – its important for the grains to be intact.

Brown Rice Salad with Roasted Butternut Squash & Goat Cheese

2 cups brown rice
4 cups water (or stock)
3 cups butternut squash, cut into ½” pieces
1 large shallot cut into quarters
1 tablespoon fresh thyme, minced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup walnuts, deeply toasted
3 tablespoons toasted walnut oil (or more olive oil)
¼ cup goat cheese, crumbled

1. Preheat oven to 375. Combine brown rice and water in large saucepan or rice cooker; cook according to package directions. Cool slightly and set aside.

2. While the rice is cooking, toss squash, shallot and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet lined with foil. Arrange in a single layer and place in oven for about 20 minutes, tossing the squash and shallots every 5-7 minutes to get browning on multiple sides. Remove from oven, let cool slightly, and mince cooked shallots (reserve a few slices for garnishing, if you would like).

3. In a large bowl gently toss everything other than the goat cheese (except the goat cheese) with toasted walnut oil (or olive oil). Season to taste with salt and pepper. Transfer to serving dish and top with crumbled goat cheese and reserved slices of shallot (if using).

Serves 8 as a side (4 as an entrée).

Filed Under: Breakfast/ brunch, Fall, Gluten-Free, healthy recipes, Recipes, Salads, Sides, Thanksgiving, Vegetarian, Winter Tagged With: baby shower recipe, bouchon bakery recipe, bridal shower brunch menu, bridal shower brunch recipe, brown rice salad, brunch recipe, butternut squash recipe, farro salad recipe, grain salad, nutty brown rice salad, roasted butternut squash with goat cheese, thanksgiving side dish, vegetarian thanksgiving meal, whole grain side dish

Memorial Day {Recipe Roundup}

May 21, 2012 Leave a Comment

In honor of the unofficial beginning of the grill season, I’ve compiled a list of amazing grill-inspired recipes. Whether you’re looking for healthy steak rub, a sauce to spice up any grilled meat, the perfect portable cookie or a signature drink to serve the masses, there’s something for everyone in this Hip Hostess grill-inspired recipe roundup.

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Filed Under: Backyard BBQ, Fourth of July, Memorial Day, Recipes, Summer Tagged With: 4th of july recipes, backyard bbq recipes, bbq desserts, grill recipes, grill theme menu, grilled chicken recipe, hip grill recipes, memorial day recipe roundup, memorial day recipes, sangria recipes, steak recipes, steak sauce recipe

Peppermint Brownie Sundaes

December 1, 2011 1 Comment

Give brownie sundaes a seasonal twist by topping them with peppermint stick ice cream and chopped peppermint bark. Use your favorite brownies or make a batch of molten chocolate brownies (my favorite – see the index for the recipe) to use for these delicious sundaes. It’s a casual and homey dessert that is sure to tickle everyone’s tastebuds this time of year.

Filed Under: Christmas, Dessert, Gluten-Free, Recipes, Winter Tagged With: brownie sundae recipe, casual holiday dessert, christmas recipes, holiday dessert, holiday recipes, homey holiday dessert recipe, molten chocolate brownie sundaes, peppermint bark recipe, peppermint bark uses, peppermint brownies, peppermint stick ice cream sundaes, seasonal recipe, winter dessert recipe

Crustless Pumpkin Pie

November 20, 2011 Leave a Comment

I adore pumpkins – especially pumpkin pie. Since I am gluten-free, I had to find a substitute for my traditional fall favorite. I tried several crustless recipes and finally came up with one that is rich, delicious, and holds it shape so you really feel like you’re eating a slice of pumpkin pie. It really makes a difference in the taste if you cook your own pumpkin but it’s still a great pie with canned. Just be sure to use plain canned pumpkin, not pumpkin pie filing. I’ve made this pie with butternut squash and it’s amazing – tastes really similar to pumpkin and the color is even better (a touch brighter). I like to roast the pumpkin or squash in a 425 degree oven, cut in half and cut side down on a cookie sheet lined with foil and nonstick cooking spray, for about 45 minutes, or until it’s soft. I usually put the pumpkin through a food mill or mesh sieve, but pureeing it should be sufficient.

Crustless Pumpkin Pie

15 oz. pumpkin puree

14 oz. sweetened condensed milk (fat free, low-fat or regular)

2 large eggs, lightly beaten

2 tsp. ground cinnamon

¾ tsp. ground ginger

½ tsp. vanilla extract

¼ tsp. ground allspice

1. Preheat oven to 350°F. Spray 9” pie plate with nonstick cooking spray and set aside.

2. Whisk pumpkin, condensed milk, cinnamon, ginger, allspice and vanilla in large bowl. Whisk in eggs until well combined. Pour into prepared pie plate. Bake in preheated oven until filling is set in center, about 50 minutes. Cool slightly before serving or let stand at room temperature for up to 2 hours. (Pie can be 1 day in advance and refrigerated.) Serve with dallop of spiced whipped cream.

Filed Under: Dessert, Fall, Fall cocktail party, Gluten-Free, Halloween, Harvest Party, Recipes, Thanksgiving, Vegetarian Tagged With: Cooking spray, Cookware and bakeware, crustless pumpkin pie, Gluten-free diet, gluten-free pumpkin pie, healthy pumpkin pie, Oven, pumpkin, pumpkin pie, pumpkin pie recipe, thanksgiving dessert, thanksgiving recipes, Whipped cream, Whisk

Mesclun Salad with Roasted Butternut Squash

January 16, 2011 1 Comment

Winter salads can be boring. My solution is to add a special ingredient, like roasted butternut squash. Roasting brings out the sweetness of the vegetable and gives it a great texture. Adding a good balsamic vinaigrette and candied walnuts or pecans (buy Pecan Pralines if you don’t feel like making them yourself) make this salad absolutely delicious. Top it with some crumbled goat cheese for an extra special touch. Serve this salad at brunch, lunch or dinner.

Mesclun Salad with Roasted Butternut Squash

½ medium butternut squash, peeled and diced in ½” pieces

1 large shallot, cut into quarters

2 Tbs. extra virgin olive oil

1 Tbs. balsamic vinegar

½ Tbs. fresh thyme, chopped

salt and pepper

5 ounces mesclun greens or other salad mix

¼ cup candied walnuts or pecan pralines, chopped

Balsamic vinaigrette (homemade or store-bought)

2 ounces goat cheese, crumbled (optional)

1. Preheat oven to 375 degrees. Toss squash with shallot, olive oil, vinegar, thyme, salt and pepper on a rimmed baking sheet until well coated. Arrange in a single layer and roast in the preheated oven for about 20 minutes, tossing after 10 minutes, and cook until squash is soft and slightly browned. Once cooked, chop shallot into small pieces and mix with squash. Squash mixture can be prepared up to 2 days in advance. Cool before adding to salad.

2. Place mesclun greens in large serving bowl. Top with roasted squash mixture, candied nuts and balsamic vinaigrette. Toss until well combined. Sprinkle with crumbled goat cheese, if you are using it. Serve immediately.

Serves 6