Tag Archives: butternut squash

Chocolate and White Wine for Dinner

In my pantry today:

  • 12 oz butternut squash, peeled and cubed
  • 1 15.5 oz can black beans
  • 1 tbsp grapeseed oil
  • 1/2 medium onion, diced
  • 2 large cloves garlic, sliced
  • 1/2 c sweet white wine
  • 1/2 tsp mustard seeds
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp unsweetened cocoa powder
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne
  • dash asafoetida
  • 1-2 c cooked Basmati rice

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Sorry if you feel tricked after the title by now reading something about black beans and butternut squash… technically, I do not feel ethically bound to do more than reassure you that both things mentioned in the title of this post are in this meal. Stick with me though, sad faces — I will not disappoint!

P1110177 copyGrapeseed oil has a very nice, light nutty flavor that comes across a lot more chaste than extra virgin olive oil. Turn the stove onto ML and let the onions/garlic cook for about 10m, then reduce heat to L, add the mustard seeds and walk away for an hour. Ready and set out the rest of your ingredients, wash some dishes, tidy the downstairs bathroom… you know, normal weekend stuff.

When everything has paled in the pan, increase heat to M. Add all spices (except cocoa powder) when mustard seeds begin to crackle and mush everything together. Add a splash of water to create a friendly mash then add in the squash. Mix-toss that junk over M heat for a few minutes, scraping the pan and adding nominal splashes of water when needed. When you might need to add a second or third splash of water, go ahead and substitute that undrained can of beans and 1/2 c white wine (Sauvignon Blanc used). Mix in the cocoa, bring everything to a light boil then reduce heat to L, cover and leave for 30-60m (depending on how tender you like your squash). When you come back to see a more liquidy sauce than you’d expected, fear not! Smash some of the squash cubes and mix to thicken the sauce. Serve over Basmati rice for 4 spoons of spicy, sweet savoriness.

Black Eyes in Butternut Cashew Sauce

In my pantry today:

  • 2 c finely cubed butternut squash
  • 2 c cooked black eyed peas
  • 6 cloves garlic
  • 1/2 medium yellow onion
  • 1/4 c cashew butter
  • 2 tbsp safflower oil
  • 2.5 c water
  • 2 packets Swanson Flavor Thingys (Vegetable)
  • 2 tsp hot red chili powder
  • 1 tbsp chili powder
  • 1/4 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp turmeric
  • 1 tsp asafoetida
  • 1/4 tsp salt

Dice your onion and garlic as chunky or fine as you see fit and start them in cold pan of safflower oil; turn your stove-knob to M. While that’s warming, finish tidying your counter and pulsing your cashew butter to the creamiest possible consistency. Take 1/4 c out of the food processor or whatever jar you may have and add 1/2 tsp hot red chili powder. Set aside. Return to your pan and stir contents; after about seven minutes of sizzling add squash and toss everything so that your tiny orange cubes gleam with flavor. Let that sizzle some more while you empty those flavor packet thingies into 1.5 c  water. Stir in seasonings, add it to pan and cover. Let cook until squash is tender.

Once everything is at an affable consistency in the pan, push contents to one side and add your cashew butter. Stir in 1/2 c water and once it’s all of a mostly liquid consistency, push the squash back into it and fold everything together. Add the salt to make up for the second flavor packet thingy you’d like to add but didn’t for the sodium content. Finally, gently fold in your lonely beans and let everything sit together for a few minutes. Serve over rice and/or with naan.

Sunshine on a Cloudy Day, or “But her nuts!”

In my pantry today:

  • 2  c butternut squash in 1/4″ cubes
  • 2 tbsp unsweetened cashew butter
  • 1 16oz can chicken broth
  • 1 small yellow onion, thinly sliced
  • 1 tbsp garlic paste
  • 2 tsp olive oil
  • 1 tsp+ cayenne pepper
  • 2 c cooked Basmati rice

Cook onion slivers in olive oil on M until they begin to become translucent; mix a tiny pinch of cayenne pepper in. Add squash and garlic. Cook pan contents for about a minute, then add 2 tbsp broth and cover the pan. In about another two minutes, remove pan contents from heat and set aside in a bowl. In hot-n-empty pan, begin sliding your hunk of cashew butter around. As it melts, slowly add broth and continue stirring patiently until there’s a rich gravy. Once the cashew butter is entirely dissolved into a delicious sauce, add back the butternut squash and rest of your cayenne pepper. Stir. Cover and let continue cooking on L until the squash is tooth-tender. Serve over rice and enjoy the hearty, spicy goodness while contemplating the beauty of that forecast thunderstorm.

3 sausages, 2 meals

In my pantry today:

  • Pack of 5 hot Italian sausages
  • Vegetable ghee
  • The ass-end of a box of mini penne
  • Some pre-cubed raw butternut squash
  • Head of cabbage
  • Parmasean-Romano cheese
  • 1 packet of Au Jus mix
  • Up to 2C tap water
  • Garlic paste

I put 3 of 5 Italian sausages of the new pack into a pot on M then put the other two in a freezer bag for storage and later use. I browned them on medium heat until they were just firm enough to slice. Take ’em out of the pot and put in a diced head of cabbage with 2tbsp vegetable ghee (or just straight up butter, let’s be honest about who has ghee in the cupboard) and 1tbsp garlic paste. Stir cabbage until coated with ghee and sausage scrapings. Slice the wieners and thrown ’em back in the pot. Stir a little more.  Pour in 1c or so water, turn the heat up to MH, cover and walk away for fifteen minutes.

Upon stoveside return, open up the cabbage pot and remove all slices of sausage. Set aside. Add packet of Au Just mix to 1/4c. water, whisk and add to the cabbage. Stir well, cover and turn heat to L. Leave cabbage for tomorrow’s dinner.

Put the sliced sausage in your food processor or blender. Pulse it until it’s crumblicious. Mix sausage with your squash, 1/2c. parmasean cheese, 1tsp garlic paste. Once you reach the foregone juxtaposition of “uniformly mixed,” place covered casserole dish in a preheated to 400° oven for one hour. Serve with penne and a dash of Parmasean on top.