Archive for September, 2011

Roasted Squash and Green Beans with Soy Sherry Vinaigrette (serves 8-10)

  • 2lbs green beans, preferably haricots verts, trimmed
  • 4lbs butternut squash, peeled, seeded & cut into ½” French-fry style sticks
  • ¼ cup olive oil, split
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper

For dressing:

  • ½ stick unsalted butter (1/4 cup)
  • ¼ cup extra virgin olive oil
  • 1 ½ tsp sherry vinegar *
  • 1 ½ T soy sauce
  • Salt and black pepper to taste

 Preheat oven to 425°F.  Pre-blanch green beans in a 4-qt saucepan of boiling well-salted water until just tender, 3-4 minutes per batch.  Transfer with tongs to a bowl of ice and cold water to stop the cooking.  When cool, drain beans and pat dry.

  1. Toss squash with oil, salt and pepper in a large bowl.  Spread on a large baking sheet with side and roast about 10-15mins.  Drizzle beans with remaining tablespoon of olive oil and roast, uncovered, stirring occasionally, for about 15-20 minutes, until beans are heated through.
  2. Meanwhile, melt butter with olive oil, vinegar and soy sauce in a small saucepan over moderately low heat, whisking until well blended.  Season with salt and pepper and set aside.
  3. To serve: Transfer roasted vegetables to a dish.  Drizzle with sherry soy butter and toss gently.  Recipe adapted from the Gourmet Cookbook, 2004.
  4. CROP NOTE: when green beans are gone, you can take kale, chard or any other dark leafy green and make a bed of sautéed green to go under the beautiful squash.  Just tear out the spine, thinly cut the leaves into ribbons.  Heat a tablespoon of olive oil, add a minced shallot, and sauté until the greens are soft.  Salt and pepper to taste and line your platter with the greens.  Delicious!

Tonnemaker Notes:

* We have used apple cider vinegar instead of sherry vinegar and it substitutes well.

Also, you can use just about any squash instead of butternut, if butternut is not available.  Stay away from super-juicy pumpkins (Cinderella), though as they will be too wet.  Jarrahdales and Pink Bananas substitute well.

 Recipe from Naomi Kakiuchi, RD, CD, CCP.  NuCulinary (www.nuculinary.com)


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If you like Starbucks’ pumpkin cream cheese muffins, these are the closest we’ve found.  This recipe is from Recipezaar.com (recipe #189156).  You can substitute the oil for unsweetened applesauce.

Pumpkin Cream Cheese Muffins

 3 C. flour

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

4 tsp pumpkin pie spice

1 pinch cardamom (optional)

1 tsp salt

1 tsp baking soda

4 eggs

2 C. sugar

2 C. pumpkin puree

1 ¼ C. oil

8 oz cream cheese, soft

Chopped pumpkin seeds, walnuts or pecans (all optional)

1.  Preheat oven to 350 F.

2.  Put the entire brick o cream cheese on a piece of wax paper or parchment paper and shape it into a log.  Place the log in the freezer while you ix and fill the pans, up to an hour.  Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 tsp.  If the cream cheese disks are too big around, cut thick slices and then cut them in half.  This lets you push it down into the batter easier.

3.  Mix all ingredients together (except cream cheese and nuts).

4.  Fill tins (greased or paper cups) half full.

5.  Put cream cheese disc in the middle, pressing down.

6.  Sprinkle with 1 tsp chopped nuts

7.  Bake at 350 F for 20-25 minutes, until a toothpick comes out clean from the muffin part.

8.  Let cool in pans for 5 minutes, then remove to racks to cool completely  Do not touch cream cheese until it cool.

 Yield:  2 dozen muffins

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