Winter Squash Recipes
Food and Wine December 2011
Contributed by Grace Parisi
Minestra is a light, brothy Italian soup with vegetables
1/4 cup extra-virgin olive oil
1 large onion, finely chopped
One 2-pound butternut squash, neck only, peeled and cut into 1/2-inch cubes (2 1/2 cups)
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
1 pound Tuscan kale, stemmed and leaves coarsely chopped
4 cups chicken stock
Salt and freshly ground pepper
1/2 cup ditalini or tubettini pasta
1 cup drained canned navy beans
Shaved Parmigiano-Reggiano cheese and garlic toasts,for serving
In a large pot, heat 2 tablespoons of the oil. Add the onion, cover and cook over moderate heat, stirring, until softened, 4 minutes. Add the squash, cover and cook, stirring, until lightly browned in spots but not tender, 5 minutes. Stir in the garlic and rosemary and cook until fragrant, 1 minute. Add the kale and cook, stirring, until wilted, 5 minutes. Add the stock, cover and simmer until the kale and squash are just tender, 8 minutes. Season with salt and pepper.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta.
Add the pasta and navy beans to the soup and simmer until the soup is slightly thickened, about 5 minutes. Stir in the remaining 2 tablespoons of olive oil. Ladle the soup into deep bowls and garnish with shaved Parmigiano-Reggiano cheese. Serve with garlic toasts.
The kale-squash soup can be refrigerated for up to 3 days.
Japanese Style Simmered Sweet Kabocha
1 lb Japanese pumpkin, kabocha
3/4 cup dashi stock
3 tablespoons sugar
2 tablespoons soy sauce
Cut kabocha into small chunks about 1 and 1/2 inch cube. Leave skin on (the texture of the cooked skin is great!).
Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan. Place the pan in high heat and bring it to boil. Turn down the heat to low and simmer kabocha for about 15 minutes or until the liquid is almost gone. It’s said that eating kabocha is effective in preventing colds.