Squash for your Holiday Table!November 18, 2014
The colorful, vibrant and delicious fall squash deserves a feature roll in your Thanksgiving meal, and we have the recipes for the job. Try the Essex Culinary Resort's Delicata Squash and Kale Salad to start off your meal, or try Vermont Farm's Catering and the Backroom's Chef/Owner Kevin Lasko's Butternut and Kabocha Squash Soup with Apples & Smoked Maple Syrup!
Delicata Squash Salad
Chef Christine Frost shared this delicata squash and kale salad that will be featured in their "Totally Squashed" cooking class this Sunday, November 23rd!
2 medium Delicata squash, halved, seeded and sliced into 1/2-inch-thick semi circles
¼ cup plus 2 tablespoons olive oil
1 large shallot, thinly sliced
2 cloves garlic, chopped
4 ounces Lacinato kale, ribs removed and chiffonaded
2 tablespoons apple cider vinegar
2 tablespoons white wine
1/3 cup roasted pumpkin seeds
2 ounces shaved Asiago cheese
Sea salt and fresh ground pepper
Pomegranate molasses for drizzling
1. Heat the oven to 400°F and arrange a rack in the middle. Toss squash with olive oil making sure each piece is coated and place in a single layer on a baking sheet. Sprinkle liberally with salt and freshly ground black pepper. Roast until the underside of the squash rings is blistery and brown and fork tender, about 15 minutes.
2. Toast pumpkin seeds in a heavy dry pan, until just hot, fragrant and starting to pop! Set aside in small bowl.
3. When the squash is almost ready, heat 2 tablespoons olive oil in a small frying pan. When oil is just hot, add sliced shallot, cook until tender and beginning to brown, about 3 minutes. Add garlic and cook 1 minute till just fragrant. Add kale and sauté until wilted add vinegar and wine, and deglaze pan, scraping up any bits that are stuck to the bottom.
4. Toss squash with kale mixture and add pumpkin seeds.
5. To serve shave Asiago and drizzle with pomegranate molasses on each portion.
Butternut & Kabocha Squash Soup with Apples & Smoked Maple Syrup
Chef Kevin Lasko started Vermont Farms Catering and culinary event space and supper club, The Backroom (opening early 2015) this year in Pittsfield, Vermont. Chef Kevin is a NECI grad that returned to Vermont after spending years working in some of New York City's most acclaimed kitchens, including Jean-Georges Vongerichten's Mercer Kitchen and Drew Neiporent's Montrachet and as Executive Chef of Park Avenue Seasons. Needless to say, we are very excited to have him back in Vermont cooking fabulous food!
1 Butternut Squash, Cut in half & Seeds Removed
1 Kabocha Squash, Cut in half & Seeds Removed
1 Medium Onion, Peeled & Sliced
1 Finger Ginger, Peeled & Sliced
2 T Butter
2 Honeycrisp Apples, Peeled & Sliced
¼ C Pure Maple Syrup
64 OZ Chicken Stock, Preferably Homemade
½ C Heavy Cream (Optional)
2 T Sugar Bobs Smoked Maple Syrup
Put squash cut side down on a parchment lined sheet tray and roast in a 400 degree oven until cooked through, approximately 30 minutes. Let squash cool, then scoop out the flesh, discarding the skin. In a large heavy bottom pot combine onion & garlic with butter and a large pinch of salt and cook over low heat until soft and translucent, about 10 minutes. Add the squash flesh and all remaining ingredients, except the Smoked Maple Syrup. Bring to a simmer and cook until apples are soft, 40 minutes. Puree in a blender and pass the soup through a fine meshed strainer, adjust seasoning with salt. Divide among 6 bowls and spoon a little smoked maple syrup on top of each bowl of soup. Serve immediately.