kabocha squash and chickpea stew

This stew is a little spicy, a little sweet, a little warm and a lot comforting. I've got a big weekend coming up, so I wanted to make something that keeps well in the fridge for a few days - veggie stew is great for that. You can eat it with couscous, quinoa, rice or pita bread. Kabocha squash is a Japanese squash with smooth, sweet flesh. You could substitute an acorn squash or a small butternut squash. Next time you're at the market, try a new squash! Here's some varieties to get you started.

kabocha squash and chickpea stew
Inspired by this recipe. Makes 4 large servings.

1 kabocha squash
1 tbsp olive oil
salt and pepper

1 tbsp olive oil
1 small onion, diced
2 cloves of garlic, minced
2 tsp cumin
1 tsp chili powder
1 dried chili
1 can chickpeas, drained and rinsed
1 can whole tomatoes (san marzano or fire roasted would be great)
1 bunch spinach, rinsed and chopped roughly
handful of cilantro, chopped

1 cup couscous
1 cup boiling water
salt, olive oil
plain yogurt, to serve

Preheat oven to 400. Peel and chop squash into 1 inch chunks. Toss with 1 tbsp olive oil, salt and pepper, and spread on a cookie sheet. Roast for 30-40 minutes, until squash is golden and tender.

Meanwhile, heat 1 tbsp olive oil in a large pot. Add diced onion and saute for 5 minutes. Add minced garlic, cumin, chili powder, salt and pepper. Crumble dried chili in as well. Cook 1 minute, stirring. Add chickpeas, tomatoes and juice, crushing the tomatoes with your hands as you add them to the pot. Bring to a simmer, then cook for 20 minutes on low heat.

When the squash is done, add to the pot. Add chopped spinach and cilantro, and cook for another 5 minutes, until greens are wilted.

To make the couscous, pour boiling water over couscous. Cover, and let sit for 5 minutes. Fluff with a fork, and drizzle with olive oil and salt. Fluff again.

Serve stew on top of couscous, with a scoop of plain yogurt on the side.

(Here's some other things I've been cooking lately: Cocoa Meringues from Martha Stewart, Fried eggs in a waffle maker, inspired by the Waffleizer site, I'm rediscovering toast soldiers and soft boiled eggs, and a great invention from last week - buns stuffed with sautéed apples, onions, maple mustard, maple syrup and fennel seeds.)

pies galore

I don't know what possessed me, but I made two pies for thanksgiving. One of the savoury persuasion, out of the pages of Food and Drink (that glossy LCBO magazine everyone drools over), and one sweet one, from 101 Cookbooks.

And why not make two pies? They keep excellently in the fridge, and I'm still finishing them off, a week later. Here's the savoury one - Mushroom and Squash Pie with a Cheddar Cheese Crust. It took a long time to make, but if you're trying to impress someone, go for it! Spend your time cutting out intricate pastry oak leaves! It tastes delicious, especially the flaky, cheddar filled crust.

The sweet one was equally delicious, but didn't make it into any photos - a Maple Buttermilk Pie. Think custard, maple syrup, and a hint of lemon.

Conquering the slimy squash

I'm not a picky eater, but there are some vegetables I don't normally buy. So, my resolution for the next few months is to pay attention to those vegetables I normally ignore, walk past, and turn my nose up at. This week had two contenders: summer squash and radishes.The former...I've had too many slimy, bland experiences, the latter is just too spicy for me. Here's this week's attempt at conquering the unloved vegetables.

Roasted Patty Pan Squash

A tasty, caramelized way of conquering the summer squash.

5 or 6 patty pans

2 green onions, cut in 1 in. chunks.

olive oil

salt and pepper

fresh herbs (I used basil and oregano)

Cut the squash in 1/2 in. slices. Toss with onions, oil, salt and pepper, and roast at 400 for 20-30 min, until brown and crispy. Toss with herbs and eat.

Roasted Radishes

roasting radishes totally changes their flavour. The spicy bite mellows, and they become sweet and delicious.

Radishes.

Oil.

S + p.

(is this really a recipe?)

Thats it - just slice them as thin as possible, toss them in oil and season, and roast at 400 for 20-30 min. So good!

butternut squash... again

I never knew butternuts last so long, but two of these ones, seen here in September, are still happily hanging out under my kitchen table waiting for this kind of delicious winter recipe:

Squash and Pear Soup

1 butternut squash, halved and de-seeded

olive oil

1 onion, diced

1 or 2 cloves of garlic, minced

4 or 5 sprigs of thyme

4 or 5 sage leaves

3 pears, peeled, cored and diced

4 cups vegetable stock

1 cup soy milk/milk/cream

Preheat oven to 375. Rub squash flesh with olive oil, and put facedown on a cookie sheet. Cook squash for 45 min to 1 hour, until tender. Meanwhile, saute onion in olive oil until translucent. Add herbs and pear and saute for another minute. Add vegetable stock and squash, and simmer for 10- 15 minutes, until pear is tender. Process the soup in a blender or use an immersion blender. Add the milk or cream and gently simmer until hot again. Serve!

butternut squash

I cut four hulking, creamy-coloured butternut squashes off their vines yesterday! Here's a delicious risotto for the end of the summer.

Roasted Butternut Squash Risotto

2 cups butternut squash, peeled and cubed

1 tbsp olive oil

3 tbsp fresh thyme, chopped

1 tbsp dried sage

6 cups vegetable stock

2 tbsp olive oil

2 small onions, minced

4 garlic cloves, minced

1 1/2 cups arborio rice

1/2 white wine

olive oil, green onions and roasted squash seeds for garnish

Preheat oven to 375. Toss squash, olive oil, sage and thyme together in a baking dish. Bake for 20-30 minutes, stirring occasionally, until squash is tender.

Meanwhile, in a pot, bring stock to a boil, then reduce to low heat, just enough to keep it hot.

In the largest skillet or pan you have, heat olive oil. Saute onions and garlic for a minute. Add rice, and cook for another minute, stirring constantly, until rice is coated in oil and looking toasty. Add wine, and stir until wine is absorbed.

Adding 1/2 stock at a time, continue stirring rice. Wait to add the next 1/2 cup until the stock has almost all been absorbed. Keep stirring and adding stock until you've used it all. It'll probably take around 30 minutes. Stir in butternut squash cubes, and serve! Garnish with green onions, a splash of olive oil and some roasted squash seeds.