I can’t stop cooking butternut squash and broccoli rabe (aka rapini). I’m obsessed! The combination of flavors is just too perfect this time of year—sweet squash and bitter broccoli rabe compliment each other so well, and both are made even more delicious with copious amounts of garlic.
Butternut Squash (1 squash)
– preheat oven to 400 deg
– cut butternut squash in half, scoop out seeds/pulp
– baste cut sides with olive oil
– sprinkle with coarse salt and pepper
– place squash on foiled-lined baking sheet, cut sides up
– put three cloves of garlic (peeled, whole) in each scooped-out cavity
– bake for 60-70 minutes, depending on size of squash (you might want to baste the squash with olive oil partway through cooking)
– mash garlic cloves into the squash, add a little butter if desired…
Broccoli Rabe (1 bunch)
– wash well & trim thick ends
– boil for 5 minutes in salted water, drain
– saute in olive oil with garlic (2-3 cloves, minced) for 10 minutes
(Serves 2 people quite well!)
This is my favorite time of year for cooking. What have you been eating as the cold weather sets in?
random question, sorry 🙂 — are you still happy with your new camera? we’ve been looking for one and the pix on your site are always perfect, inside and out. just wondering if i should go with the lumix …
btw, LOVE your blog! thanks!
That looks delicious! I’m going to have to try it.
I made brussel sprouts from this recipe last night:
And I’ve been into kale lately. And baked mac and cheese.
attygreen13: Yes, I still love my camera! This is the model I have.
Kathleen: Thank you for that link! I’ve been meaning to try doing something with Brussels sprouts for a while now, but I haven’t found the right recipe. (And yes, baked mac & cheese! And kale! Yummm…)
Note to self: CORNMEAL CRUNCH. Ooooh.
Ooh – I love rapini! I made squash recently, too, along with cheddar risotto – heavenly comfort food. The recipe is here: http://middlewestmeals.blogspot.com/2008/11/cheddar-risotto-with-glazed-acorn.html
This is absolutely my favorite time of year to cook, too. Any reason to add more warm comfort food is good in my book!
I’m obsessed with squash too at this time of year. I feel like I could live on this Thai-spiced Pumpkin soup: http://www.101cookbooks.com/archives/001525.html
I just make it with whatever squash I think looks interesting, use broth instead of water, and use lite coconut milk. So delicious! I’m definitely going to have to try butternut squash and broccoli raab. It looks really good.
Nothing as delicious looking as this, but that’s all about to change… thanks for the idea!!
Mac n’ Cheese in the way of Dumont in Williamsburg. I think my friend and I cracked the recipe! Not sure if you have been there, but it is DELICIOUS!
Ohh that looks so yummy! If you like butternut squash you should try this recipe for Butternut Squash Gratin with Goat Cheese and Hazelnuts from Epicurious.
I made it for Thanksgiving last year and have to make it again this year, cause it was soooo good. Love your blog! Happy Thanksgiving!!
My faves right now are baked apples and banana bread…I posted the bread recipe on my blog last week…here’s a link.
That looks great! I cook delicata squash like that all the time, but I’ve never thought to cook a whole butternut that way.
Here’s another yummy fall recipe – slice up some parsnips and carrots on the diagonal: mix with olive oil, a drizzle of maple syrup, and S&P; roast at 450 for about 30 minutes.
kale soup that lasts for two suppers plus a lunch.
O.k., this looks good, real good, but I got something that would make it even better. A big, blob of ghee. mmmm….ghee… It’s so easy to make. I wrote about it this weekend on my blog. I plop it on everything.
since the heater in our kitchen is broken, a good cooking session is really the only way to warm up the place. lately i’ve been going a bit soup crazy with a creamy roasted beet and turnip soup served with toasted and buttered rosemary bread last week and a curried cauliflower, chickpea and tomato soup topped with a spoonful of mango chutney this week. i’ve also been just mad for local apple cider simmering on the stove with mulling spices.
i’ve been craving a favorite recipe of white winter vegetable gratin (cauliflower, turnips, rutabagas) baked in heavy cream, garlic and gruyere. healthy? no. tasty? oh, yes!
I made broccoli rabe over the weekend, too, in a pasta dish – Orecchiette with Broccoli Rabe and Sausauge, topped with fresh parmesan. Yum!
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That squash sounds fabulous!! I have been all about pumpkin since it started getting cooler – pumpkin with cinnamon and ginger and nutmeg mixed into everything breakfast-y(oatmeal, pancakes…)
Been on a bread baking bender as of late…
and contemplating embroidery – i love this pillow.
Last time it was pumpkin bread with lots of butter.
And now I’m getting ready to bake banana bread with extra bananas.
Then Cornish hens and big salads for Thursday with carrot cake. Add to that mix: bad B movie euro horror from the 60s/70s and voile, it’s a glorious Thanksgiving for two…
My man and I are on a big pumpkin and/or squash risotto kick. Also gorging on mushrooms (crimini, buttons, all of ’em) in red wine with onions and bit of butter, rosemary. Yum!
I’m new to this blog. I love it? You have great style. the squash looks amazing.
Hi there, I am new to your blog, it’s fabulous! And this looks delicious!