Greek Vegetarian Winter Squash and Leek PieActive Work Time: 35 minutes, Total Time: 1 1/2 hours 8 servings 2 1/2 pounds winter squash, such as 1 large or 2 smaller butternut squash
Halve the squash and scrape away the seeds and membranes, then cut the flesh into 4-inch-square pieces. (If using butternut, cut it in half crosswise just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the seeds and membranes.)
Each serving: 310 calories; 441 mg sodium; 99 mg cholesterol; 18 grams fat; 6 grams saturated fat; 30 grams carbohydrates; 11 grams protein; 6 grams fiber. |
Butternut- Blue Cheese TortaServes 6-8 1 recipe yeasted olive oil pastry Preheat the oven to 375 degrees F. Cut the squash in half and scrape out the seeds and fibers. Lightly brush each side of the squash with olive oil, then season with salt and pepper. Place the garlic cloves in the cavities and turn the pumpkin halves cut-side down on a baking sheet. Bake for about 45-60 minutes until the flesh is tender. Place the yeasted dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in bulk (about 45 minutes). Punch down the dough and allow to rest briefly before rolling out. Scoop out the squash into a large bowl and mash with a fork until fairly smooth. Squeeze the garlic out of its skin and mash. In a small skillet, warm 2 teaspoons of olive oil over a low heat. Add the onion and sage and cook until the onion is soft and beginning to brown. Add to the pumpkin mixture along with the garlic and Parmesan. Mix well, season and stir in half the blue cheese. Preheat the oven to 400 degrees F. On a lightly floured baking tray, roll out the dough into a 14" round. Spread the vegetable mixture onto the dough, leaving a 5 cm (2") border. Sprinkle the remaining blue cheese on top. Roll up the edges of the dough and brush with beaten egg. Bake the galette until the crust is nicely browned � about 25 minutes. |
Provencal Winter Squash Rice TorteIn Provence, many of the vegetable tortes use cooked rice. This gives them both substance and texture, and makes them easy to slice, thus very portable. This wonderful torte seasoned with sage, also makes a terrific gratin; bake it in a butterd casserole without the crust. 2 to 2 1/2 pounds winter squash
Halve the squash and scrape away the seeds and membranes, then cut the flesh into 4-inch-square pieces. (If using butternut, cut it in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the seeds and membranes.)
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Greens and Potato Torta or Galette6-8 servings Active Work Time: 1 hour, Total Time: 1 hour 55 minutes This vegetarian pie works well all the mild tender greens--chard, rapini, beet greens, spinach. It's also quite dramatic as a galette. 3/4 pound small boiling potatoes such as baby Yukon Gold or new potatoes, peeled
Place the potatoes and 2 teaspoons of salt in a large pot of water (you'll be cooking the greens in the same water) and bring to a boil. Reduce the heat to medium, cover partly and boil the potatoes until tender when pierced with a knife, about 20 minutes. Meanwhile, stem the greens and wash the leaves thoroughly, making sure to remove all sand.
Each of 8 servings: 549 calories; 645 mg sodium; 139 mg cholesterol; 27 grams fat; 9 grams saturated fat; 56 grams carbohydrates; 24 grams protein; 6.61 grams fiber. |
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