butternut squash Archives - Proud Italian Cook

Savory Kale and Pumpkin Scones

September 27, 2012 by Marie 13 Comments

The next time you have a pot of homemade soup simmering on the stove take the extra time and whip up a batch of these savory scones, don’t they just scream fall?
They’re crunchy, cheesy, and filled with all things good, like pumpkin, kale and of course… a little bit of butter!

Make sure you buy a sweet pumpkin that’s for cooking and baking, or better yet, just use a butternut squash, it’s a lot easier to peel and cut, it tastes good, and you’ll still be getting that pretty orange color.

You can even make them ahead of time, stick them in the freezer and warm up as needed.

I used a wonderful aged cheddar in mine and added kale that is still growing strong in my garden.
These yummy scones came from, ” The Book of Kale” by Sharon Hanna, and the recipe has been reprinted here.
I followed her recipe exactly but also added in about 1/3 cup of grated parmesan cheese, why not?

Perfect with a steamy hot bowl of soup!

13 Comments Filed Under: Breads, Greens Tagged: butternut squash, kale, pumpkin, savory scones

Acorn and Butternut Squash Sformato with Parmesan Cream and Balsamic Glaze

October 31, 2011 by Marie 22 Comments

Sformato is a molded dish similar to a souffle, heartier in texture and not as airy. I’ve seen them made with peas, spinach, fennel, cauliflower, sweet potatoes and carrots just to name a few. It can be served as a first course, a side dish or a light vegetable entree.

Recently I’ve made both the acorn and butternut squash versions, and I seriously can’t tell you which one I liked best, just one taste and you’ll be forever hooked! Think about it, intensely flavored squash mixed in with a cheesy creamy goodness that creates a fluffy- like texture and topped off with a sweet balsamic glaze!

Now don’t let the ingredients scare you, it’s a little on the decadent side but the recipe fills 4 ramekins so do the math, it’s not that much. So far I’ve made this as a side with pork chops and I’ve eaten it alone just with a salad, a perfect autumn veggie dinner!

Roasting your squash ahead of time makes it all come together really quick. Which ever squash you use cut them in half, scoop out the seeds, drizzle with olive oil and season with salt and pepper. Roast cut side down on parchment 350F until knife goes through, time varies depending on size of squash. Scoop out the squash and puree in a food processor. Into a bowl place **2 cups of pureed squash** 1 egg** 1/3 cup of grated parmesan or romano cheese** 2 tablespoons of mascarpone cheese** 1/2 cup of half and half** salt and pepper**. Pour the mixture almost to the top of buttered ramekins. Place in a baking pan with water to come about halfway up the sides, cover and bake for 30 minutes in a 350 degree oven, or until the mixture is set and cooked through. Let rest a few moments, unmold and serve. 4 servings

Place your little Italian souffle in a puddle of parmesan cream sauce if you so desire, made by reducing cream ( I used half and half) in a pan and sprinkling in some parmesan cheese. To finish it off drizzle on some balsamic glaze!

Recipe inspired by Chef Tony Priolo

I’m quite sure you’re going to thank me for this one!

Buon Appetito!

22 Comments Filed Under: Side Dishes, Vegetables Tagged: acorn squash, butternut squash, sformato

Kale Made Three Ways

September 8, 2011 by Marie 27 Comments

Three flavors that I adore together are caramelized onions, kale and butternut squash, there’s something about the sweetness of the onions, the slightly bitterness of the greens and the buttery squash, it just creates the perfect balance! I was inspired to make this pie after I had a slice for lunch from my local Whole Foods deli. They added pancetta but honestly you don’t need it, I think my version with out it was better, plus I added the caramelized onions which made it irresistible!

Our garden soil must be good for kale because it keeps growing and growing so I’m constantly thinking of ways to use it. I recently started freezing it and it’s actually nice to be able to reach in the bag and take out just what I need.

After I give it a good wash and snip off the stems I rough chop the leaves and place them into boiling water for a quick 3 minutes, drain and let it cool down on a baking sheet then pack it in a freezer bag for future use.

For my version of the Kale and Butternut Squash Pie I roasted the squash ahead of time and I slow cooked the onions and leeks for around 40 minutes until golden brown and sweet, don’t rush them, low and slow, and be generous with the grated parmesan cheese!

I used this recipe which is close to the Whole Foods version I had, it also helped me figure out the phyllo part, which btw, was very easy and forgiving.

All that goodness contained in crispy phyllo dough makes the perfect dinner or lunch!

I had leftover ingredients from the pie so I made this Kale and Butternut Squash Soup, light and not too heavy, perfect for the cool autumn weather we’re recently experiencing.

Ingredients were: kale, butternut squash, caramelized onions and leeks, garlic, cherry tomatoes, a can of chickpeas or beans cooked in a vegetable broth, if you have cheese rinds throw them in all the better! In no time you’ll have a comforting bowl of good for you soup!

I’ve made this Kale Pizza several times already, this is a favorite of my husband and BIL and they request it often, again it’s just those flavor combinations that go so well together. No butternut squash here just kale, caramelized onions, cherry tomatoes and fontina cheese.

Baked on top of a crispy pizza crust. Two big burly guys didn’t even miss the meat!