2017   4 svgs, 400° oven

  • 2 LBs butternut squash, peeled, seeded & cut into 3/4″ chunks ~ 3 Cups
  • 5 TB olive oil
  • 2 tsp fresh thyme leaves chopped
  • s & p
  • ¼ C pistachios (toast 5 min, 400°)
  • 1 ½ C quinoa
  • 4 C broth (vegetable or water for Quinoa)
  • ¼ C cranberries
  • 1 TB white wine vinegar
  • 3 oz baby spinach

A. Roast cubed squash tossed with 3 TB oil,  thyme, 2 tsp salt 1 tsp pepper. Baking sheet in oven 30 mins.

B. Cook quinoa in water/broth. simmer covered ~ 9 mins, drain. Add 2 Tb oil, pistachios, cranberries, vinegar.

C. In Large bowl: toss spinach with hot squash from oven. Add B. (quinoa).

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Ina Garten 2017

A. Roasted Squash 400° oven, 25 min.

  • 1.5 LB butternut squash, peeled, diced 1″ cubes
  • 3 TB olive oil
  • 1 tsp cinnamon
  • 2 tsp salt
  • 1 tsp black pepper
  • Toss all ingredients together, roast on baking sheet, 25 min. Cool.

B. Hummus – mix in food processor bowl

  • 1 can drained chickpeas, retain ¼ C liquid
  • ½ C plain whole milk Greek yogurt
  • ¼ C Tahini
  • 1 Tb salt
  • 1 tsp black pepper
  • 1/3 C lemon juice ( 2 lemons)
  • 4 cloves garlic pressed
  • 1 tsp Sriracha

Using food processor: mix A & B. Pulse to make coarse, add more liquid if necessary.

TOP with pomegranate seeds or drizzle maple syrup.

TOAST pita (brush with olive oil, salt).

 

Sunset 2015 serves 4-6, pre heat oven to 425°

  • 7 TBS olive oil – divided
  • 1 arbol or small dried hot red chili
  • 1 large celery stick diced
  • 2 small carrots diced
  • 1 large onion, half finely chopped, half into 1 ” chunks
  • 4 ½ tsp Garam Masala -divided
  • 1 tsp diced fresh thyme leaves
  • 2 tsp Dijon mustard divided
  • 1 C black beluga or French green lentils
  • 3 C vegetable/chicken broth
  • 1 tsp salt
  • 1 TBS honey
  • 1 butternut squash (2 lbs) cut into 1″ chunks
  • ½ LB small whole brussels sprouts
  • ¼ C orange juice
  • Crème frâiche
  1. in 5-6 Qt pot, heat 3 TBS oil in pot med-hi heat. Add chili, celery, carrots, finely chopped onion. Stir & cook until softened (5 mins). Add 2 tsp Garam Masala, cook 30 seconds. Add thyme and 1 tsp mustard, cook 1 minute.
  2. Add lentils, 3 Cups broth,  ½ tsp salt. Cover and boil, then reduce heat simmer covered until lentils tender (40 minutes). Check to add more broth if needed.
  3. Use 9 x 13 baking dish. Whisk together: honey, ½ tsp salt, 4 TBS olive oil, 2½ tsp garam masala, 1 tsp mustard. Add squash, toss until coated. Roast 15 minutes, stir in onion chunks, brussels sprouts and cook until vegetables tender (15-20 mins)
  4. Drain excess liquid from lentil pot, discard chile, Stir in orange juice. Transfer lentils to shallow serving bowl. Spoon oven cooked vegetables on top, serve with creme frâiche