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Posts Tagged ‘Butternut Squash’

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

So, I’m assuming you have all made your homemade batch of enchilada sauce from my post a couple days ago, right?  Now, what are you going to do with that bowl of deliciousness?  You could use it for regular ol’ enchiladas, but why not try something different– like this enchilada bake? An enchilada bake is kind of like an Italian lasagna but with a Mexican twist.  It’s a lot of layering of ingredients of your choosing separated by tortillas, cheese, and sauce.  And it’s wonderful.

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

Of course, you can use any sort of filling that you want, but I chose to go with butternut squash because it’s in-season right now.   Shredded chicken probably isn’t necessary as the black beans give this dish protein and a nice Mexican vibe.  With that said, the chicken was perfect in this dish– and my husband probably would have rioted without it.  Plus, I had some in my refrigerator from making broth the other day.  I love the combination of the squash, black beans, and chicken– they compliment each other so well.  And the enchilada sauce ties everything together.

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

If you’re not entirely sure how to cut into that butternut squash, I took a few photos that should help you out.  It’s quite easy to dice.  And if you have extra squash, roast it and freeze it for later.  I love doing that this time of year, since they are so plentiful and inexpensive at the farmers markets.  Something to think about if you’re like me and stocking your freezer full of summer goodness to get you through the winter.  Be well, my friends.

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

The Recipe: Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken

(makes an 11 x 8 casserole)

1 butternut squash, cubed into small pieces (you’ll only use about 1 1/2 cups of it)

1 cup cooked black beans

1 1/2 cups shredded monterey jack cheese

about 12 corn or flour tortillas, or more depending upon your pan size

1 cup shredded, cooked chicken ( *see note)

2 cups homemade enchilada sauce, plus more for serving

olive oil

salt and pepper

green onions, sour cream, and jalapeños, for garnish

*Note: If you don’t have any cooked chicken on hand, you can easily roast some.  You’ll need about 2 bone-in, skin-on chicken breasts.  Place on a small baking sheet lined with foil.  Drizzle with olive oil, salt, and pepper. Bake at 375°F for about 45 minutes, or until the chicken reaches between 165-170°F when inserted with a thermometer. You can bake the chicken and squash at the same time, the chicken will just need to bake a bit longer.  Let the chicken rest for at least 10 minutes before shredding it

Preheat oven to 375°F.  Place the cubed squash on a large baking pan lined with parchment paper.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast for about 25 minutes, or until tender.  Remove from oven.  You will not use all of the squash.  Store remaining squash in the refrigerator to use throughout the week, or freeze.

Next, begin layering the enchilada bake.  The amounts I listed were for a casserole dish that measures 11 x 8.  Use whatever dish you have, but just know that you may need to make adjustments to the amounts.  Start by putting 1/2 cup of enchilada sauce on the bottom, followed by about 1 cup of roasted squash.  Then place about 4 tortillas on top of that, followed by 1/2 cup of black beans, 1/2 cup of shredded chicken and 1/2 cup shredded cheese. The next layer will be 4 more tortillas, 1/2 cup of black beans, 1/2 cup of shredded chicken, and 1/2 cup of roasted squash.  Then, the final layer is 4 tortillas, 1 1/2 cup of enchilada sauce topped with about 1 cup of monterey jack cheese. Slightly push down on the layers, as you go.

Bake uncovered at 375°F for about 40-45 minutes, or until the cheese is a beautiful golden brown.  Remove from oven and serve with extra enchilada sauce, sour cream, chopped green onions, and jalapeños.  Leftovers can be kept in the refrigerator and are wonderful when served with a little extra enchilada sauce.  Enjoy!

As always, thanks for stopping by!

Laurie

 

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Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing ItI just know many of you are in the thick of planning your Thanksgiving menus, and I’ve got a side dish that would look absolutely grand on your table.  I’m one of those who think the Thanksgiving meal is all about the sides.  Sure, the turkey is fine, but there just isn’t a lot of excitement there.  It’s the side dishes that have the variety of flavors and colors that make the meal so interesting.   At least that’s how I feel.  My husband habitually defaults to two servings of turkey, gravy, potatoes, and stuffing.  That’s it.  I’m not sure what’s wrong with him.  Anyway, even if you’re not looking for a Thanksgiving idea, this dish is pretty incredible for any occasion.  I like to make it and enjoy the leftovers throughout the week– it keeps and heats up beautifully, never losing any texture or flavor.

Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing It

Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing It

Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing It

Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing It

I usually have some baked squash in my refrigerator on most any day during winter.  It’s just one of those healthy, filling vegetables that works with so many meals.  Butternut squash holds it’s shape really well in this dish.  Brussels are also a favorite, and here they go particularly well with the squash.  If you haven’t yet tried black rice, here’s your chance.  It’s healthy and has a wonderfully nutty flavor.  The slightly-chewy, toothsome texture balances out the softer vegetables in this dish.  And if you can’t get your hands on black rice, any wild rice would be a good substitute.

Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing It

Finally, let’s talk about this amazing ginger sesame dressing.  Ginger adds such a unique and robust flavor, so a little goes a long way.  The sesame oil give the dressing an additional layer of nuttiness (flavor, not craziness).  It’s worth buying a bottle.  Side note, keep it in your refrigerator, so it lasts longer.  This dressing is amazing on these vegetables– but would be wonderful on so many other things, as well.  Be creative!  Enjoy!

Ginger Sesame Butternut Squash, Brussel Sprouts, and Black Rice | Relishing It

The Recipe:  Ginger Sesame Butternut Squash, Brussel Sprouts, & Black Rice

(makes enough for 4-6 people, easily)

About 1 pound small brussel sprouts, halved (or quartered, if large)

About 1 pound (or a bit more) butternut squash, peeled and cubed

2/3 cup dry black rice, rinsed

2 tablespoons extra-virgin olive oil, for roasting

1 tablespoon sesame seeds, toasted, for garnish

Ginger Sesame Dressing:

3 tablespoons balsamic vinegar

1 teaspoon finely minced ginger

1 garlic clove, minced

1 teaspoon honey

1/2 teaspoon soy sauce

1 teaspoon sesame oil

1/4 cup extra virgin olive oil

Preheat oven to 375°F.

To make the black rice:  Place the rinsed rice in a medium saucepan along with 1 1/3 cups of water.  Add a sprinkle of salt.  Cover and bring to a boil.  Reduce heat to low-medium  and cook for about 20 minutes, or until the rice is mostly tender.  Turn off the heat and let it sit in the pan covered for 15 minutes, or so .  Fluff with a fork when ready to use.

Meanwhile, place the brussel sprouts and butternut squash on a large baking sheet.  Toss with two tablespoons of olive oil.  Roast for abut 25-30 minutes, or until the vegetables are tender.  Make sure to flip the vegetables once or twice for even browning.

To make the Ginger Sesame Dressing:  In a medium-sizd bowl, whisk together all of the ingredients except the olive oil.  Then, slowly add the olive oil while continuing to whisk.  Set aside until ready to use.

In a large serving bowl or platter, gently combine the roasted butternut squash, brussel sprouts, black rice, and ginger sesame dressing.  Taste and season with kosher salt, if necessary.  Top with the toasted sesame seeds.  Enjoy!

Thanks for stopping by today!

Laurie

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Socca— also called farinata or cecina– is an unleavened pancake made from chickpea flour.  It originated in Italy, and has a distinct earthy flavor that sublimely compliments all sorts of savory toppings.  Aside from tasting fantastic, socca has the added benefit of being gluten-free.  And while I’m not gluten-intolerant, I have been trying to go easy on my intake.  I like that they are so versatile and can be topped with any number of ingredients.  This dish is one of my favorite ways to enjoy them.

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Here I’ve added kale, sausage, and squash as toppings to the socca.  The flavor combination is magnificent.  Roasted sweet potato is another nice option.  And the buttermilk vinaigrette stands out just enough to tie everything together without overwhelming the dish.  It’s made with an apple cider vinegar that compliments the other flavors remarkably well.  The vinaigrette calls for raw egg yolk, which you can opt to leave it out, if you like.  I’ve noticed that this changes the texture a fair amount– it’s not as rich and silky.  Personally, I recommend making the dressing with the yolk, but make sure to use it up right away as it won’t keep long in the refrigerator– which won’t be a problem once you taste it.  It’s that good.

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This is a meal that comes together rather quickly as long as you manage your time wisely.  As in many dishes, a little bit of preparation goes a long way.  One thing to note, like typical pancake batters, you’ll get the best results if you let the water absorb into the flour for a couple of hours.  Even so, if you don’t have time to let it rest, it’ll still be fine.  Perhaps not quite as amazing, but good nonetheless.  Socca is great to try if you are gluten-intolerant or just want to change up your routine a bit.  It is loaded with protein and is a nice healthy choice for you and your family.  Hope you give it a try!

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The Recipe:  Socca with Squash, Kale, and Italian Sausage topped with a Buttermilk Vinaigrette

Serves 4 people

Socca (Chickpea Pancakes)

2 cups chickpea flour

1 3/4 cups water

1 egg

1 teaspoon smoked paprika

1 tablespoon olive oil

sprinkle of sea salt

Medium-sized butternut squash, peeled and cubed

1 pound sweet Italian sausage, browned

1 bunch of Lacinato kale (also called Tuscan or Dino), washed and cut into thin ribbons

olive oil

Buttermilk Vinaigrette:

3/4 cup canola oil

1 egg yolk

2 teaspoons Dijon mustard

1 garlic clove

3 tablespoons buttermilk

2 tablespoons apple cider vinegar

salt and pepper

To make the Socca: Combine the chickpea flour, water, egg, olive oil, smoked paprika, and salt in a large bowl.  If possible, let mixture rest in the refrigerator for 2 hours, so that the water can absorb adequately into the flour.  Though, I’ve made them without doing this step, and they were still fine.   When ready to make the socca, heat a large skillet on medium-high heat.  Put a thin coating of olive oil on it and a sprinkle of kosher salt.  Pour the batter into the pan and cook until tiny bubbles appear in the batter.  Flip the pancake.  Repeat until the batter is gone, re-coating the pan with olive oil, as needed.

Things to do beforehand:  Make the Buttermilk Vinaigrette.  Combine all the ingredients, except the oil in a blender.  Slowly add the oil while the blender is running.  Refrigerate for about an hour and then re-blend.  This will thicken the vinaigrette up even more.  Re-season with salt and pepper, if necessary.

Prepare a medium-sized butternut squash by peeling it and cutting into cubes.  Coat with a splash of olive oil and a sprinkle of salt and pepper.  Place on a baking sheet and bake at  400°F for about 25 minutes, or until tender.  Tossing a couple of times while baking.   Set aside.

Brown the Italian sausage, drain grease and set aside.  Right before the socca is ready to be cooked, sauté the kale in a hot skillet with a thin coating of olive oil.  Cook for just a minute or so.  The kale will wilt just slightly.  Sprinkle with sea salt.

Assemble the pancakes by topping with the kale, sausage, and squash.  Drizzle the buttermilk vinaigrette on top.  Enjoy!

Buttermilk Vinaigrette was inspired by Chef Adam Vickerman from Cafe Levain in Minneapolis, MN

Thanks for stopping by today!  xo

Laurie

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