Black Bean and Butternut Squash Enchilada Verde Skillet

There are very few foods that Joey doesn't like.  He's always a good sport and eats anything I cook, but sometimes it is just with… less enthusiasm, if you will.  One such food is butternut squash.  I try to be a considerate wife, so I make an effort to limit meals that have butternut squash.  However, we received one in our produce delivery recently, so it was just begging to be used up and turned into something delicious.

If there's one way to make an unpalatable veggie palatable, then I'd say it's to Mexican-ize it! (yes, that's a word).  Mix it with black beans, chicken, salsa verde, plenty of cheese, and the standard smoky, spicy spices.  That'll do it, no question.

This quick and easy skillet dinner is a family-favorite for us, and it's not only a perfect one-pot weeknight meal, but it's healthy and filling.  The leftovers reheat beautifully (should you have any), so it's great for lunch too.

Joey's former most-hated vegetable was brussels sprouts, and now he actually requests them.  So there's hope for butternut squash yet!  In the meantime, there's this butternut squash enchilada skillet.

Black Bean and Butternut Squash Enchilada Skillet
adapted from Mel's Kitchen Cafe and Ambitious Kitchen
serves 4 to 6

The spiciness of your finished dish will depend upon the spiciness of your peppers and salsa.  However, stirring in a spoonful of greek yogurt or sour cream will help tame the spice, especially for little ones.

• 1 tablespoon canola oil
• 1/2 large yellow onion, chopped
• 1 green bell pepper, seeds and ribs removed, chopped
• 2 cloves of garlic, minced
• 1 jalapeno, seeded and diced (optional)
• 4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/2 cup water
• 1 (15-ounce) can black beans, rinsed and drained
• 8 yellow or white corn tortillas, each cut into 8 wedges or strips
• 2 cups salsa verde
• 2 cups cooked, chopped chicken
• 1/4 cup chopped fresh cilantro
• 3/4 cup freshly shredded Monterey Jack cheese
• 3/4 cup freshly shredded extra sharp cheddar cheese

In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, bell pepper, and jalapeño (if using).   Cook 5 to 7 minutes, until it is translucent and softened, then stir in the garlic, salt, pepper, cumin, and chili powder.  Cook for about 1 minute.  Add the butternut squash and stir well to coat with the spices.  Cook for 3 to 4 minutes, then add the water.  Cover and cook until the squash is tender, an additional 5 to 6 minutes, stirring often.

Stir in the beans, tortillas and salsa. Bring the mixture to a simmer and cook for a 3 to 4 minutes. 

Preheat the broiler.

Add the chicken, cilantro and 1/2 cup each of the Monterey Jack and cheddar cheeses. Stir to combine. Taste and season with additional salt and pepper as needed, then sprinkle the remaining cheese over the top.

Transfer the skillet to the oven and broil until the cheese is melted and beginning to brown, 2 to 3 minutes.  Scoop into shallow bowls and serve, garnishing with more cilantro, greek yogurt, and/or avocado.

Cheesy Baked Farro with Butternut Squash and Bacon

 

You guys know I love me some Ina Garten, so when her new book became available for preorder, I snatched it right up.  I'll be totally honest and say that I was actually a bit skeptical of this one though - it's called "Make it Ahead," and I wasn't sure how many new and exciting recipes and ideas she'd bring to the table.  I have a few make-ahead cookbooks already, and it seems as though they mostly just recycle the same types of recipes over and and over again.  As it turns out, I was pleasantly surprised to be wrong, because this cookbook is amazing.  I found myself starring almost every single recipe, and I've loved everything I've made thus far.

I have a few of the recipes lined up to share in the next few weeks, and today I'm starting with the cheesy baked faro with butternut squash and bacon.  It seems like every few years a "new" grain comes on the scene, and becomes the grain du jour.  Quinoa was a big one a few years ago, and lately I've been seeing more and more farro recipes.  So is quinoa out and farro in?  I'm not ready to give up on quinoa just yet, but I'm definitely excited to start cooking more with farro!

If this recipe is any indication, then farro's stock will be rising exponentially in my house.  I absolutely loved the slightly chewy, nutty flavor of the grain, and it paired perfectly with the subtle sweetness of the squash and salty bacon.  Oh yeah, and it has fontina and parmesan cheeses too.  The texture of the finished dish was almost risotto-like.  Creamy, luxurious… and are you ready to hear the best part?  It's all cooked in one pan.  I prepped and assembled the dish during the boys' nap time, then threw it in the oven to finish off when Joey got home from work.

Total winner winner farro dinner.

Cheesy Baked Farro with Butternut Squash and Bacon
adapted from Make it Ahead, by Ina Garten

• 4 slices thick-cut bacon, cut into large dice
• 1 Tbs unsalted butter
• 1 large yellow onion, diced
• 2 tsp fresh thyme leaves
• kosher salt and freshly ground black pepper
• 1 1/2 cups pearled farro
• 3 cups chicken or vegetable stock
• 3 cups (3/4-1 inch) diced butternut squash
• 1 cup grated fontina cheese
• 1/2 cup freshly grated Parmesan cheese

Preheat the oven to 375 degrees.

In a 12-inch oven-safe skillet, cook the bacon over medium-high heat until it's just brown, but not yet crispy.  Use a allotted spoon to remove to a paper towel-lined plate to drain, leaving the bacon drippings in the pan.  Reduce heat to medium.

Drain all but 2 tablespoons of the bacon fat, then melt the butter in the pan.  Add the onion and cook 6 to 8 minutes, until it's tender and beginning to brown.  Stir in the thyme, 1 teaspoon of salt, and 1 teaspoon of pepper, and cook for one minute.  Add the farro and chicken stock, stir, and bring to a simmer.  

Scatter the squash over the farro mixture, cover, and bake for 30 minutes, or until the squash and farro are tender.  Be sure to check the pan at least once during the cooking time, and add more stock if the mixture seems dry.

Stir in the fontina cheese, then sprinkle the bacon and parmesan cheese over the wash and farro.  Bake uncovered for 15 to 20 minutes, or until most of the liquid has evaporated.  

Serve hot directly from the pan.

To Make it Ahead:  Assemble the dish, including the bacon and parmesan, and refrigerate for up to 2 days.  Bake 20-25 minutes before serving.

Butternut Squash & Goat Cheese Stuffed Shells

I don't know why or how, but for some reason I seem to have developed a mental block against making lasagna.  Don't get me wrong - it's one of my favorite foods - but for some unknown reason, I just really hate making it.  So I've had this recipe for butternut squash lasagna with goat cheese saved for about a year, but could never work up the motivation to actually make it.  A few weeks ago, however, I couldn't get it out of my head, so I decided to convert it to a recipe for stuffed shells.

So here's what we have going on in these shells:  butternut squash is roasted with some garlic and herbs, then the flesh is scooped out (along with the sweet and delicious roasted garlic), and mixed with fresh herbs and a white sauce that's infused with goat cheese, Pecorino cheese, and sage.  That mixture is then stuffed into shells, topped with more of the goat cheese sauce, and then breadcrumbs mixed with butter, more cheese, and fresh herbs are sprinkled over the whole thing before it's baked.

I shouldn't even have to say this, but of course the shells were totally delicious.  It's hard to go wrong with those ingredients though.  In my opinion, the breadcrumb topping were what put it over the top.  The crispy, buttery breadcrumbs mixed with fresh sage, parsley, and thyme just did it for me.  It added some much needed texture, since the filling and the shells were soft, and it also provided a great savory contrast to the filling of the shells - sometimes dishes with butternut squash can be too sweet, and the breadcrumbs helped counteract the sweetness.

I made the full recipe as written below, and froze half the shells for a nice meal once the babies are born.  I also think this would be a great idea for a nontraditional Christmas dinner - it's kind of fancy, seasonally appropriate, decadent, can be assembled ahead of time, and most importantly, super tasty of course!

Butternut Squash and Goat Cheese Stuffed Shells
inspired by Fine Cooking

• 1 large (or 2 smallish) butternut squash (about 3 lb.), halved lengthwise and seeds scraped out  
• 3 medium cloves garlic, unpeeled 
• 2 sprigs fresh thyme plus 1 Tbs chopped leaves   
• 2 tsp extra-virgin olive oil  
• Kosher salt 
• Freshly ground black pepper 
• 6 Tbs unsalted butter   
• 2 sprigs fresh sage plus 2 tsp chopped leaves  
• 1/4 cup all-purpose flour  
• 3 cups milk  
• 1 1/4 cups crumbled fresh goat cheese (4 oz.)  
• 1 1/2 cup finely grated Pecorino Romano or Parmesan cheese
• 1/4 tsp freshly grated nutmeg  
• 1/2 cup  panko  breadcrumbs
• 2 tsp chopped fresh thyme
• 12 oz jumbo shells, boiled for 2 minutes less than the package instructions, drained, and rinsed with cold water

Preheat the oven to 425 degrees.  Place the squash flesh side-up and place 1-2 garlic cloves and a sprig of thyme in the empty cavity of each half.  Brush with the olive oil, and sprinkle generously with salt and pepper.  Cook until the flesh is easily pierced by a fork and beginning to brown and blister, 45 to 50 minutes.  Remove from oven and allow to cool.

Discard the thyme sprigs. Put the garlic in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth, stir in 1 teaspoon each of the sage and thyme, and 1/2 cup of the Pecorino.  Add salt and pepper taste, and  and set aside.

Decrease the oven temperature to 350 degrees.

Meanwhile, make the goat cheese-sage sauce.  Melt 4 tablespoons of the butter in a medium saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes.  Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Fish out the sage sprig and discard.  Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 teaspoon of salt, and a few grinds of pepper. Season to taste with more salt and pepper if needed. 

Mix 3/4 cup of the sauce into the butternut squash, then set the rest aside. season with additional salt and pepper as needed.

To make the seasoned breadcrumbs, melt the remaining 2 tablespoons of butter. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, the remaining 1/2 cup of Pecorino cheese, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well with a fork.

To assemble the shells, lightly grease a 9x13 inch baking dish.  Spread 1/2 cup of the reserved goat cheese sauce over the bottom of the dish.  Stuff each shell with the butternut squash mixture, then arrange in a single layer in the prepared baking dish.  Pour 1 1/2 cups of the cheese sauce over the shells, then sprinkle with the breadcrumbs.  Cover the dish with foil and bake 25-30 minutes.  Remove the foil and bake an additional 10-15 minutes, or until the breadcrumbs are browned and the sauce is bubbly.

Remove from oven and serve, passing the remaining goat cheese sauce at the table.

Butternut Squash Risotto

Its no secret that I love risotto. I just love the creamy texture, smooth flavor, and the endless possibilities for mix-ins. I also think its so relaxing and therapeutic to just stand at the stove and stir, stir, stir.

I'm also a big fan of butternut squash, so its no surprise that this risotto is a winner in our house. You even get another hit of squashy flavor by simmering the fibers and seeds with the chicken broth. While this adds an additional few steps, the result is well worth it. This recipe uses a slightly different technique, adding 3 cups of the chicken broth at the onset instead of over time in more increments. Whether or not this made a difference in the flavor, I couldn't tell, but it did save a little time and effort in cooking. The only changes I made to the original recipe was to use shallots instead of onions, and to add a pinch of saffron threads. I just really like shallots in risotto, and I thought saffron would add a nice depth of flavor.

The only complaint I have is that we are apparently not fans of sage, and will be omitting it next time. Joey said he felt like he was eating a Christmas tree. He did manage to eat around it, but I wasn't a huge fan either. Cook's Illustrated also gives a variation of adding spinach and toasted pine nuts, and I think I'll try that next time we have this.

Butternut Squash Risotto
adapted from Cook's Illustrated
serves 4 as a main course, 6-8 as a side

• 2 Tablespoons olive oil
• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2 inch dice. (about 3 1/2 cups). reserve fibers and seeds
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 4 cups low-sodium chicken broth
• 1 cup water
• 4 Tablespoons unsalted butter
• 3 large shallots, diced ver fine (about 1 cup)
• 2 cups Arborio rice
• pinch of saffron threads
• 1 1/2 cups dry white wine
• 3/4 cup finely grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 2 Tablespoons minced fresh sage leaves

Heat oil in a 12-inch skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in an even layer. Cook for 4-5 minutes without stirring. Stir in 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook an addtional 5 minutes, or until squash is tender and browned, stirring often. Transfer to a small bowl and set aside.

Lower heat to medium and add squash fibers and seeds to the skillet, and any leftover diced squash you might have. Cook, stirring frequently to break up the fibers, until lightly browned, about 4 minutes. Transfer to a medium saucepan and add chicken broth and water. Cover and bring to a simmer. Allow to simmer at a bare simmer over low medium-low heat.

Melt 3 Tablespoons of butter in the skillet over medium-high heat. When foam subsides, add shallots, garlic, and remaining salt and pepper. Cook until shallots have softened, 3-4 minutes. Add rice and saffron to the skillet and toast, stirring often, until the grains are translucent around the edges (about 3 minutes). Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.

While wine is evaporating, strain the hot broth through a fine-mesh strainer set over a medium bowl.. Press on solids to extract as much liquid as possible. Return broth to saucepan, and set over low heat to keep broth hot.

When wine has been completely absorbed, add 3 cups of hot broth and half the cooked squash to the skillet. Simmer, stirring every few minutes, until liquid has been absorbed and the bottom of the pan is almost dry, about 12 minutes.

Add 1/2 cup of broth at a time and cook, stirring constantly, until absorbed between each addition. Repeat 2 or 3 more times, or until rice is cooked to al dente. Remove from heat and stir in remaining Tablespoon of butter, Parmesan, sage, and nutmeg. Gently fold in the remaining squash. If needed, add an additional 1/4 cup of broth to loosen the texture of the risotto. Serve immediately.