Winter vegetables are the best - and when they are roasted, it really brings out their flavor. Roasted pumpkin, butternut squash, turnips, spaghetti squash, it's hard to decide where to start.
Here's a delicious recipe for roasted butternut squash with a hint of spice, balanced with leeks and goat cheese in a rich gratin. This is perfect for a main dish if you are vegetarian (with a crunchy side salad), or a clever new side dish for Sunday supper (give your green beans a break!).
Ingredients
1 butternut squash (about 3 lbs)
2 tablespoons of olive oil
salt and pepper
1.5 teaspoons of cumin
1 teaspoon of ground coriander
1/4 teaspoon of cayenne pepper
2 leeks
2 tablespoons of butter
1/4 cup of hazelnuts
6 oz of goat cheese
1 1/4 cup of heavy whipping cream
Preparation
1. Peel, seed and dice the butternut squash into cubes. Heat the oven to 375.
2. Put the butternut squash in a large bowl. Combine with olive oil, salt, pepper, cumin, cayenne pepper and coriander. Mix until the squash is covered with the spices and oil.
3. Spread butternut squash cubes on a foil covered tray and roast in the oven for 40 - 45 minutes until fork tender.
4. While the squash is cooking, slice the leeks (white and light green parts).
5. In a sauté pan, heat butter over medium heat, add the leeks and sauté for 10 minutes.
6. Grease a baking dish with butter. Put the leeks on the bottom of the dish, and add roasted butternut squash. Slice rounds of goat cheese and scatter in the dish. Sprinkle with chopped hazelnuts. Pour the heavy cream over top. Place back in oven (still at 375).
7. Cook until bubbly and cheese is melting, for about 45 minutes. Serve immediately!
Homemade macaroni and cheese is one of my favorite side dishes.... it's such a wonderful comfort food. The standard macaroni and cheese with cheddar cheese, breadcrumbs, etc. is delicious, but sometimes it can be fun to create a new mix. Like this re-vamped version with guyrere cheese, peas and pancetta. This is not your normal mac and cheese. Yes, it's creamy and comforting but it's also a bit savory and rich. A new twist to a tried and true side dish.
Ingredients
8 oz of whole wheat elbow macaroni
2 cups of milk
1 shallot
3 oz of pancetta
1 cup of frozen peas
1 1/4 cups of gruyere cheese
1/4 cup of parmesan cheese
2 tablespoons of flour
3 tablespoons of butter
salt and pepper
Preparation
1. Preheat oven to 400 degrees. Using a large stock pot, boil 6 cups of water with a dash of salt. Add macaroni and cook until al dente (approximately 8-10 minutes). Drain. Dice/chop the shallot and pancetta into small chunks and slivers of meat.
2. Heat a skillet over medium-high heat. Add a tablespoon of buter, heat until melted. Add the shallots and pancetta to the skillet. Cook for 10 minutes until shallot is tender and pancetta is crispy on the edges. Remove from skillet.
3. Shred gruyere and parmesan cheese.
4. Lower heat in the skillet to medium. Add the two tablespoons of butter and heat until melted. Add the 2 tablespoons of flour to the butter and mix until thick.
5. Slowly add the two cups of milk to the butter/flour roux whisking constantly.
6. Allow the sauce to thick over the low heat, stirring constantly for about 10 minutes. Add the cheeses to the sauce whisk until melted.
7. Add the pancetta and shallot mix to the sauce. Lower the heat to low.
8. Add the macaroni and peas to the sauce.
9. Season to taste with salt and pepper.
10. Spoon macaroni and cheese into buttered individual serving dishes or a casserole dish. Sprinkle with a dash of parmesan cheese. Cook in the oven at 400 for about 10-15 minutes until the tops are lightly toasted. Serve with your favorite salad!
