Roasted Squash and Carmelized Onion Soup Au Gratin

We all have one of "those" days once in a while.  You know, the character building type where you get home and ask..."Where is my big glass of wine and comfort food?"  I had one yesterday.  We were short at work, I wasn't feeling the best due to a cold, and I felt like I was wishing there were 3 Amys to do my job as it seemed like there was not enough time to get everything done.  Alright, so maybe it wasn't so bad...at least my coworker's and I had time to laugh in between the chaos and joke about the glass of wine we would all be needing after work!  I was tired when I got home, but was in a good mood at least despite the character building day at work.  As I walked in the door I was feeling a bit chilled due to the cool weather that has found its way to Minnesota this week, and so I decided I needed a big bowl of something comforting and delicious for dinner.  Afterall, I needed something to go with my wine. My favorite soup came to mind, roasted squash and caramelized onion soup au gratin.  Who doesn't love a soup topped off with toasted bread and bubbly cheese? 

I hadn't made it in a while, and it was about time!  So I poured myself some wine and got to work.  Little did I know that a bit of the sort of work day I had would follow me home...as I was trying to unclog the cooking spray so I could roast my squash to go in the soup I totally nailed myself in the face.  So I admit, it was rather funny, and at least I didn't get my eyes...but really?  I hadn't even drank but a few sips of wine either!  Luckilly the rest of the soup making went smoothly and my kitchen was starting to smell of sweet onions and herbs from the pot simmering on the stove.  By the time I had ladled the soup into a bowl, topped it off with toasted bread and cheese and broiled it to perfection I was about drooling.  It was just as amazing as it always is.  Sweet squash and caramelly onions, fragrant herbs, and crusty bread with ooey gooey cheese...pure deliciousness!  I can't believe I haven't shared this one on my blog yet, but it is amazing, and sure to make you forget anything unpleasant that happened earlier in the day.  What Wednesday?  Did that really happen?  Well, if you would like to enjoy some for yourself, here is the recipe!

Roasted Squash and Carmelized Onion Soup Au Gratinserves 4

This is the perfect fall soup, great for warming you up on a dreary fall or winter day! This is my absolute favorite soup recipe.

Ingredients:
1 large kabocha or buttercup squash, cut in half from top to bottom, and seeded
non-stick spray
2 Tbsp olive oil

3 medium red onions, halved and sliced thinly
6 garlic cloves, pressed
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried sage
1/4 tsp pepper
1 tsp salt, or to taste
1/4 cup white wine (of the quality that you would drink)
4 cups veggie stock
1 baguette, cut into 1 inch thick slices (there should be 12), and toasted
6 oz gruyere cheese, grated
6 oz mozzarella cheese, grated

Heat the oven to 475, and line a baking sheet with foil. Spray with non-stick spray, and place squash cut side down on the sheet. Roast for about 40 minutes or until tender. Remove from oven and let cool slightly, then remove skin, and cut flesh into large cubes, and set aside. In a large dutch oven or pan, heat the oil, over medium heat and add onions. Cook, stirring occasionally until starting to turn golden and carmelizing, about 10-15 minutes. Add the garlic, bay leaf, and herbs, as well as salt and pepper, and cook for a minute, stirring constantly. Add wine, and scrape up any brown bits or carmelization on the bottom of the pan. Add the stock and squash cubes and bring to a boil. Lower to a simmer and let cook for at least 20 minutes until squash is falling apart. Add more salt if needed. Turn the oven on to broil. Ladel the squash into 4 large shallow bowls, and top each with 3 pieces of toasted baguette, and the gruyere and mozzarella cheeses. Place under the broiler, and broil until the cheese is brown and bubbly, about 3 minutes more or less depending on the oven. Let cool a few minutes, then serve!

Sweet and Spicy Squash and White Bean Chili

You would think that after making soups at work during the week when it has been 80 degrees in Minnesota, the last thing I would want to be making on the weekend would be chili...wrong.  It may be hot outside, but for sime reason I decided that I had to have chili today.  Maybe because it is Sunday, and the football game was on?  Those two things go together right?  I don't think that was what influenced my decision.  Although I watched the game today, and was pleased to see that the Minnesota Vikings actually won a game for the first time this year...I would not consider myself a football kind of girl.  Good for them though, hopefully they will win a few more before the year is up!  Anyways, more than likely it is the feeling of autumn that I got when going for a walk this afternoon through the woods and admiring the beautiful firey colored trees and crunching the leaves beneath my feet that said to me "it is fall, you should make chili!"  Nevermind the warm temperatures. 

I had piles of ripe tomatoes from my Grandpa ready to be roasted and thrown into chili as well as a good selection of hot peppers and buttercup squash begging to be eaten.  So chili it was!  Being that I only had navy beans in my cupboard, this was to be white bean chili.  In the deli where I work I always catch a hard time from all of my coworkers every time I use navy beans.  This is because they know it is my favorite bean and more than likely it is what I am putting into anything containing beans.  My friend Gabrielle even put a lable on the white beans that read "Amy's White Beans".  So I had to laugh to myself when they were the only beans I found on my search through the cupboard this afternoon.  I had all day to putz with this chili, so cooking the beans myself and using oven roasted homegrown tomatoes and squash in the chili were no problem.  Some ingredients I don't normally put in chili found their way into the pot this time making it even more irrisistable when I snuck a taste...raisins, almond butter and red wine.  My kitchen smelled wonderful as the chili simmered away!  I couldn't wait enjoy a bowl! 

I whipped up a batch of vegan cornbread and was ready for dinner!  It was scrumptious!  It was sweet and spicy, savory, and autumnal.  Not bad for a throw together on a whim.  If you would like to experience the chili for yourself, here is the recipe!

Sweet and Spicy Squash and White Bean Chili

Serves 8

1 Tbsp peanut oil
2 large onions, diced
2 jalapenos, seeded and minced
1 habanero, seeded and minced

1 cup carrots, sliced

8 garlic cloves, minced
3 Tbsp chili powder
1 1/2 Tbsp ground cumin
1 Tbsp ground cinnamon
1 Tbsp dried oregano
1/4 tsp ground chipotle pepper, or to taste
1 Tbsp smoky paprika

1/4 cup red wine

3 16 oz cans organic fire roasted tomatoes
2 red bell peppers, diced
2 Tbsp cider vinegar
2 Tbsp cocoa powder
2 Tbsp maple syrup
2 Tbsp tamari

2 Tbsp almond butter

4 cups veggie broth
4 cups cooked navy beans
1/4 cup raisins

sea salt and freshly ground pepper to taste

3 cups cubed cooked buttercup or butternut squash*

vegan sour cream
sliced scallions

In a large stockpot or dutch oven, heat the peanut oil over medium heat.  Add the onions, habanero, jalapenos, and carrots, and saute until softened, about 6-7 minutes.  Add the garlic, chili powder, cumin, cinnamon, oregano, paprika, chipotle powder, and cook for a minute until fragrant, then add the wine, tomatoes, red bell peppers, cider vinegar, cocoa powder, maple syrup, tamari, almond butter, veggie broth, and bring to a boil.  Simmer until flavors have blended, stirring often, about 20 minutes.  Add cooked beans, raisins and squash, and sea salt and pepper to taste, and continue to cook until heated through.  Serve hot with vegan sour cream sliced scallions to garnish and cornbread if desired.

* Preheat oven to 475 degrees.  Line a baking sheet with foil, and spray with non-stick spray.  Cut 1 large buttercup squash in half from top to bottom, and remove seeds.  Place cut side down on baking sheet, and roast for about 25-30 minutes until tender.  Remove from oven and let cool until cool enough to handle, then remove skin and cut into cubes. 

Squash and Red Lentil Dal Hummus

I have been in love with a red lentil dish that I make as of lately.  It is dal with roasted squash, and the flavors are so warming and perfect for a cool evening with rice!  I decided to make some hummus today and was thinking that my squash dal's flavors and ingredients would be perfect in the spread!  So I cooked off some lentils, combined them with some squash puree I had on hand, and some ginger, garlic, tumeric, and cumin, as well as a little chipotle for heat!  The hummus was delicious!  Such a warming and exotic flavor compared to the usual hummus I have made in the past!  It is wonderful with veggies, but even better with toasted pita chips!  I spread some on a veggie wrap I was having for dinner nd it was wonderful!  If you are a hummus lover, but don't like how long beans take to cook for it you should try this! 

Squash and Red Lentil Dal Hummus

Makes 6 cups

1 cup red lentils
2 1/2 cups water

4 cups buttercup squash puree

1/2 cup almond butter
1/4 cup coconut oil
1 1/2 Tbsp sea salt
1 tsp dried ginger
2 tsp ground tumeric
2 tsp ground cumin
1/4 tsp dried chipotle pepper or cayenne (depending on how spicy you like it)
3 garlic cloves, minced

Combine lentils and water in a medium saucepan, and bring to a boil.  Lower to a simmer and cook until lentils are soft and almost mushy.  Remove from heat and cool slightly, then pour into a food processor, along with all other ingredients and process until smooth. Serve with chips or veggies for dipping!

Roasted Squash and Barley Risotto with Tofu

Being that it is disgustingly cold in Minnesota right now, I have been big time craving comfort food!  Barley risotto has been on the menu a lot lately and my favorite way to prepare it is with roasted squash!  It is sort of an Italian Asian fusion recipe, being that I make it with tofu for protein, and it contains miso, and tamari, but also the squash, barley and arugula.  But it doesn't matter to me if it has a nationality, it is delicious and warming, full of flavor and comforting!  The barley has a wonderful slightly chewy texture that rice will not give you, the miso a salty flavor, and squash a slightly sweet but still savory note.  If you are chilled to the bone, this is the remedy!  I made it 4 times in a row last week because I enjoyed it so much!  Try it out if you are in need of something seriously good! 

Roasted Squash and Barley Risotto with Tofu

Serves 3

10 oz firm tofu, cut into small squares

3 Tbsp tamari
1 Tbsp honey
1 Tbsp peanut oil
2 cloves garlic, minced

1 medium kabocha squash, cut in half and seeds removed

1/4 cup white miso

1/4 cup nutritional yeast

2 Tbsp tamari
4 cups water
2 Tbsp olive oil
1 large shallot, thinly sliced
1 clove garlic, minced

1 cup pearled barley

1/4 cup mirin

freshly ground pepper

1 tsp dried thyme

1 tsp dried rosemary

sea salt

2 cups arugula

Preheat oven to 475 degrees.  Line 2 baking sheets with foil and spray with nonstick spray.  In a medium bowl, combine tofu, tamari, honey, peanut oil, and garlic, and toss to coat tofu well.  Spread out on one of the baking sheets and sprinkle with sea salt.  Roast in the oven for about 15 minutes, until crunchy at the edges, and browned.  Meanwhile, place squash cut side down on the other baking sheet and roast in the oven for about 30 minutes until tender.  When roasted remove from oven and let cool slightly, then remove skin, and cut into large dice.  To make risotto, in a medium stock pot, combine miso, nutritional yeast, tamari, and water and heat on medium until miso dissolves, then lower to a simmer. In another large pot, heat olive oil and add shallot and saute until very soft, and starting to caramelize, about 7 minutes. Add garlic and barley and cook until barley is fragrant, about 1-2 minutes. Add wine to deglaze, then a little pepper to taste as well as about 1/2 cup miso broth, and thyme. Let barley absorb broth, then add another half cup, stirring often, until all the broth has been used up. When barley is cooked through, and all broth has been used, stir in tofu, roasted squash and arugula.  Add sea salt if desired (I didn't need any as it was salty enough without it) .

Roasted Cranberry and Kabocha Squash Salad

Do you ever have an item in the produce department calling your name...and you notice it is on sale so you decide to buy it, but have no idea what you will make with it?  That was the case with me last weekend, when I walked past the fresh cranberries.  I assume they were on sale for Thanksgiving, and the many people who would be making cranberry sauce, but I wasn't planning on making any sauce.  Something about the beautiful little red berries had caught my eye, and before I knew it I was buying them.  Now, I suppose I could have made some sort of delicious baked good with them such as a cake, or made them into a relish to serve with some tempeh, but for whatever reason I decided that they might be good roasted and tossed into a salad!  I didn't know if this would work, or if they would hold together in a salad once roasted, but they ended up being fabulous!  Now, I did not simply throw them in with greens and a bit of vinaigrette, I made a salad fit for a Thanksgiving spread!  Sweet roasted kabocha squash cubes, salty roquefort, and toasty maple chipotle walnuts joined the tart little berries in my autumn salad, and it was all quite delicious!  If you have a little time to make a salad, or would like to try cranberries in a new preparation, then this is your dish!  Try it out, and your taste buds and tummy will thank you!

Roasted Cranberry and Kabocha Squash Salad with Toasted Pecans and Roquefort

Serves 3

1 small kabocha or buttercup squash, cut in half, and seeds removed
olive oil

8 oz cranberries
maple syrup
maple sugar

Pecans:
1/2 cup pecans
1 Tbsp maple syrup
1 Tbsp maple sugar
1/2 tsp sea salt
1/8 tsp ground chipotle powder

Dressing:
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
2 Tbsp riesling vinegar
1 Tbsp maple syrup
1/2 tsp dijon mustard
1 tsp dried thyme
sea salt and freshly ground black pepper to taste

5 cups mixed flavorful greens such as arugula, mizuna and dandilion
1/4 cup thinly sliced shallots
1 1/2 oz crumbled roquefort cheese or local blue cheese

Preheat the oven to 475 degrees. Line three baking sheets with foil, and spray with nonstick spray. Place squash cut side down on baking sheet and roast until tender about 30-40 minutes.  Remove from oven and let cool.  Remove skin and cut flesh into 1 inch cubes (you should have about 2 cups for this recipe).  Toss cranberries with just enough maple syrup to coat, and spread out on another baking sheet.  Sprinkle with a little maple sugar and roast until just starting to soften, burst and slightly brown about 10 minutes.  Remove from oven and let cool to room temp.  Decrease the oven temperature to 375 degrees.  Toss pecans with honey, maple sugar and sea salt and spread out on one of the sheets. Roast in the oven until fragrant and starting to brown, about 7-10 minutes. Remove from the oven and let cool. Meanwhile, whisk dressing ingredients together in a small bowl. Combine greens, shallots, roasted squash and cranberries in a large bowl, pour dressing over, and toss with hands to coat. Divide salad between 3 plates and top with toasted nuts and roquefort.

Chili and Cornbread...comfort food for a bad day

Wednesday I was having one of those terrible, horrible, no good, very bad days. Work was hectic to begin with, and I was feeling stressed. I spent a significant amount of time making a large batch of soup, and I walked away for too long and it burned.  This wasn't one of those times where I could just not disturb the bottom burt part and the rest would be fine...no, I knew it was bad when I walked into the kitchen and took a whiff of the horrible burnt smell that was permeating it.  I tasted some, and had a coworker do the same for a second opinion, and we both agreed that it was awful...the burnt flavor had tainted the delicate curried soup that had previously smelled so wonderful.  The worst part was that it had to be thrown out, which was quite a process...making a mess and stinking up the deli.  You can't just throw it away either, since it is a liquid it has to be strained and is still quite heavy.  By the time I got home that day I was just exhausted, feeling really rotten about the soup, and needed a pick me up.  No, I didn't go for a large glass of wine, I decided that if soup was my downfall, soup would be my comfort!  So I got to work preparing a batch of chili and some cornbread to go with it!  This wasn't going to be regular chili, I used my regular chili base, but added some roasted buttercup squash that I had on hand, since nothing makes me feel better than squash!  I used black and white beans, since I didn't have enough of either to make a full batch and what the heck, I wasn't going for glamour here, just comfort!  I always add a few unusual ingredients to my chili that make it unique, and those things are cocoa powder, worchestershire sauce, and peanut butter.  They may sound wierd, but they give it that "it is really good, but I can't quite put my finger on it" detail that I love!  I can't have chili without cornbread, so I had to make some to go with this one!  I decided to incorporate the squash into the cornbread as well to keep it moist and do something a little different than normal.  Tis the season for squash and pumpkin afterall!  I wasn't sure how the cornbread would turn out, because it was a new recipe that I made up.  But it was delicious and tender, most likely due to the squash and coconut oil.  It was a perfect partner for the chili, and the recipe was definately a keeper.  This meal ended up being just what I needed after the not so fun day I had just gotten home from.  I will be making this again soon, hopefully this time on a good day!  Here are the recipes if you are interested!

Buttercup Squash, Double Bean, and Seitan Chili

Serves 6

1 Tbsp peanut oil
2 large onions, diced
6 garlic cloves, minced
2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp ground cinnamon
1 Tbsp dried oregano
1/8 tsp ground chipotle pepper, or to taste
3 16 oz cans organic fire roasted tomatoes
2 Tbsp cider vinegar
2 Tbsp cocoa powder
1 Tbsp agave nectar
1 Tbsp vegan worchestershire sauce
2 Tbsp tamari
2 Tbsp peanut butter
3 cups veggie broth or as needed

1 1/2 cups cooked black turtle beans (or 1 15 oz can)

1 1/2 cups cooked navy beans ( or1 15 oz can)

sea salt and freshly ground pepper to taste

4 cups cubed cooked buttercup or butternut squash*

vegan sour cream

In a large stockpot or dutch oven, heat the peanut oil over medium heat.  Add the onions, and saute until softened, about 6-7 minutes.  Add the garlic, chili powder, cumin, cinnamon, oregano, chipotle powder, and cook for a minute until fragrant, then add the tomatoes, cider vinegar, cocoa powder, agave nectar, worchestershire sauce, tamari, peanut butter, veggie broth, and bring to a boil.  Simmer until flavors have blended, stirring often, about 20 minutes.  Add cooked beans, squash, and sea salt and pepper to taste, and continue to cook until heated through.  Serve hot with vegan sour cream and cornbread.

* Preheat oven to 475 degrees.  Line a baking sheet with foil, and spray with non-stick spray.  Cut 1 large buttercup squash in half from top to bottom, and remove seeds.  Place cut side down on baking sheet, and roast for about 25-30 minutes until tender.  Remove from oven and let cool until cool enough to handle, then remove skin and cut into cubes. 

Buttercup Squash Cornbread

1 cup medium grind cornmeal

1 cup whole wheat pastry flour

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 cup coconut milk

1/2 cup squash or pumpkin puree

2 Tbsp coconut oil

1 Tbsp agave nectar

1 Tbsp cider vinegar

Preheat the oven to 375 degrees.  Line a 9 inch round pan (0r 2 6 inch round pans) with parchment on the bottom and spray with non-stick spray.  In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, sea salt.  Whisk in coconut milk, squash, coconut oil, and agave nectar until well combined.  Whisk in cider vinegar quickly until just combined, then pour into prepared pan(s).  Bake for 15-20 minutes until lightly golden on top and a toothpick inserted into the center comes out clean.  Cool a few minutes before turning out from pans.

Pumpkin Spice Martini

All things pumpkin make me happy this time of year, and that means everything...no limitations of pumpkin only being included in desserts and entrees...drinks should be included as well!  I wanted to create a cocktail that was like a slice of really good pumpkin pie in a glass, and yet not have it be too overly sweet.  No pumpkin liquers here, just some real pumpkin puree to give the drink a little bit of richness.  And richness it added...a silky texture on my tongue as it went down, as if cream had been added.  I wanted this drink to be lightly spiced and have a delicate flavor, so I included vanilla, cinnamon, nutmeg and ginger, all things I consider essential to a pumpkin pie!  Maple syrup was my sweetener of choice, but not too much...just sweet enough.  For my liquor I chose bourbon and vodka, because bourbon is fallish and pairs well with pumpkin and spices, and vodka because it is a martini afterall!  It was fabulous!  The perfect fall drink and a great celebration of all things pumpkin!  So mix yourself a drink!  You know you love pumpkin!

Pumpkin Spice Martini
Serves 1

Spiced sugar:

2 Tbsp turbinado sugar
3/4 tsp cinnamon
a pinch of nutmeg

1 Tbsp agave nectar or honey

4-6 large ice cubes
1 tsp cinnamon
a pinch of nutmeg
a large pinch of ginger
1 tsp pure vanilla extract
2 oz Prairie Organic Vodka
1 1/2 oz bourbon
1 Tbsp maple syrup
2 Tbsp pumpkin puree
To make cinnamon nutmeg sugar, combine sugar cinnamon and nutmeg and blend well. Spread out on a small plate. Coat the rim of the martini glass with the agave syrup by dipping it into it on a plate, then dip the agave coated rim into the sugar and set aside. In a martini shaker add the ice, cinnamon, nutmeg, ginger, vodka, bourbon, vanilla, maple syrup, and pumpkin puree, and place top on shaker. Shake until well blended. Pour through a strainer into a chilled martini glass, and serve!

Squash and Basil Hummus with Balsamic

Summer is coming to a close, and fall is coming to a start. It is one of my favorite times year for produce since we have the last of the summer herbs and veggies, and yet the winter squash are just coming into season! I recently made a hummus that combined the goodness of both summer and fall, using some leftover cooked buttercup squash to give it a lovely sweet flavor, and basil to give some complexity. A little different for me, since I almost always pair squash with rosemary and thyme, but it worked, and it was a wonderful combo! I used white beans as my base bean this time, and added a bit of balsamic vinegar and lemon juice to brighten up the flavor. This is one of the best uses for using up cooked squash I have ever thought of! It makes a really good flavorful spread for a sandwich with veggies (which is my favorite way to use it), as a dip with crunchy vegetables of any sort, or on some nice crusty bread. It is so easy to whip up fast if you have cooked beans and squash...try it out now that squash are abundant!

Squash and Basil Hummus with Balsamic

Makes 3 cups

1 1/2 cups cooked navy beans (canned is fine)
2 cups cooked squash puree (preferably kabocha or buttercup)
3 small garlic cloves
juice of one lemon juice
1/4 cup balsamic vinegar
1/4 cup almond butter

1/4 cup olive oil

1 Tbsp sea salt or to taste
freshly ground pepper to taste
1 cup fresh basil, packed
water as needed

In a food processor, combine all ingredients and process until smooth, adding water if necessary to thin out. Serve with chips or veggies for dipping, or as a spread on a sandwich!