Monday, January 20, 2014

Rosemary-Scented White Beans with Butternut Squash and Prosciutto

Here's an easy, different, and delectable use for leftover butternut squash.



Ingredients
4-6 slices leftover roasted butternut squash*
1 small shallot, chopped
1-2 cloves garlic, minced
1 can cannellini beans, rinsed and drained
Splash dry white wine and/or broth
1/2 tsp chopped fresh rosemary
1-2 tsp chopped flat leaf parsley
Salt and freshly ground white pepper
2 oz. prosciutto

Set a nonstick frying pan over medium heat. Sauté the shallot and garlic in a glug of olive oil for 2-3 minutes, until they soften. Add the cannellini beans and cook, stirring occasionally, for 2-3 more minutes. Next, add a splash of wine and a splash of broth, and stir in the rosemary and parsley. Continue cooking for about 3 more minutes, stirring from time to time.

Remove from the heat and sprinkle with a pinch of salt and some white pepper.

Meanwhile, reheat the butternut squash in the microwave, then arrange the slices at the bottom of two soup plates. Top with the white bean mixture, and layer a slice or two of prosciutto over the top.

Serve warm.

Serves 2.

 *To roast the butternut squash, halve lengthwise, scrape out the seeds, and slice into 1" half-circles. Brush with olive oil, arrange on a baking sheet, and roast at 425° until just tender, flipping the pieces after 20 minutes or so (wait until they brown on the bottom before flipping). Alternatively, just halve the whole squash lengthwise, scrape out the seeds, and roast face-down until tender.

Saturday, January 11, 2014

Roasted Broccoli with Gruyere

You know that song, about Romeo and Juliet, and Captain Smith and Pocahontas, and broccoli and Gruyère?


You know the one: "Never know how much I love you, never know how much I care, when you put your arms around me, you're like the broccoli to my Gruyère." At least, I'm pretty sure that's how it goes.

Clearly, some pairings are just meant to be. (Don't question it. Just eat.)



Ingredients
2 heads broccoli, tops divided into florets, tender part of stem sliced
1/2 head cauliflower, divided into florets
1 medium red onion, quartered lengthwise and thinly sliced
Olive oil
3 oz Gruyère, grated
Salt and freshly ground white pepper


Preheat oven to 425°.

Toss broccoli, cauliflower, and onion with olive oil in a roasting pan (the veggies should be a couple layers deep). Roast for 40 minutes, turning every 15 or so, until tender. Top with Gruyère, then broil 3-4 minutes.

Sprinkle with salt and white pepper, and serve hot.

Serves 2-4. Best the first day, rather than reheated, so why save any for tomorrow?