photo and recipe via The New Vegetarian Epicure
Recipe: Baked Butternut Squash–and–Cheese Polenta
One 2-pound butternut squash—peeled, seeded and sliced 1 inch thick
2 tablespoons extra-virgin olive oil, plus more for the pan
1/3 cup pine nuts
1 large onion, finely chopped
1/2 teaspoon dried sage, crumbled
Salt and freshly ground pepper
6 cups water
2 cups coarse polenta
4 ounces smoked Gouda, shredded (1 cup)
1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.
Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry.
In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours.
Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375° oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.SERVE WITH Sautéed mushrooms, braised greens or tomato sauce.
I love the idea of topping it with sauteed mushrooms and some lovely kale with garlic as a side dish would be nice.
photo via fine cooking
Kale With Garlic
1/4 cup olive oil
1 head kale
5 - 6 cloves garlic, peeled and slivered
1/4 tsp crushed red pepper flakes (optional)
Wash and trim kale, removing thick stems. Chop coarsely and set aside in a large bowl
Heat oil in a large, wide and deep, saute pan. Add garlic and crushed red pepper flakes and cook for a minute or two.
Add chopped kale and stir to combine. Reduce heat
Cook 20 minutes, stirring occasionally
and to finish off this lovely fall meal, it's apple season so I would suggest apple crisp made with fresh tart apples. I love macintosh.
|photo via savvy vegetarian|
This recipe is from Now....you're cooking! http://www.donogh.com/cooking/
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