Grateful for each hand we hold
Gathered round this table.
From far and near we travel home,
Blessed that we are able.
Grateful for this sheltered place
With light in every window,
Saying welcome, welcome, share this feast
Come in away from sorrow.
Father, mother, daughter, son,
Neighbor, friend and friendless;
All together everyone in the gift of loving-kindness.
Grateful for whats understood,
And all that is forgiven;
We try so hard to be good,
To lead a life worth living.
Father, mother, daughter, son,
Neighbor, friend, and friendless;
All together everyone, let grateful days be endless.
Grateful for each hand we hold
Gathered round this table.
Mary Chapin Carpenter – Thanksgiving Song Lyrics | MetroLyrics
Quinoa with roasted butternut squash, caramelized onions, pine nuts and feta…what’s not to like! I often try new recipes to share with others so my Book Club buddies were once again Guinea Pigs. This recipe takes a while to prepare but well worth the effort!
QUINOA WITH ROASTED BUTTERNUT SQUASH, PINE NUTS & FETA
2 1/2 cups cooked quinoa
2 large onions, sliced
2 pounds cubed butternut squash
3 tablespoons olive oil
1 T. balsamic vinegar
French Vinaigrette salad dressing (add generous amounts of dressing to individual portions)
1/2 cup Feta cheese
1/2 cup pine nuts, toasted
- Preheat the oven to 400 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
- Peel the squash and slice it into 3/4 inch cubes, about 2 pounds. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
- Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Cool slightly before adding to the salad.
Caramelize the Onions:
- Heat 2 tablespoons olive oil on high heat in a large skillet. When oil is heated, add onions and cook on high heat for about 10 minutes, constantly string with wooden spoon. The onions will start to brown, but not brown.
- Reduce heat to medium and continue cooking for 10 additional minutes, continuing to stir as onions brown even more. Add a pinch of salt over the onions.
- Continue cooking the onions for 10 more minutes on medium to low heat, stirring occasionally to make sure the onions don’t stick to the pan. Add a bit of water if the onions begin o stick. Total cooking time is 30 minutes.
- Remove the onions from the heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using the wooden spoon, mix the onions scraping the bottom of the pan and coating onions with 1 tablespoon balsamic vinegar.
Assembling the salad:
- In a large bowl, combine cooked quinoa, roasted butternut squash, caramelized onions, and mix with the dressing. Add the dressing only before the serving, and add as much as you want to individual portions, as both quinoa and butternut squash tend to be on a dry side, and this dressing (when generously applied) fixes this beautifully!
- Top each individual serving with Feta cheese and toasted pine nuts.
Note: This salad keeps very well refrigerated for up to a week, but only without dressing. Add the dressing before serving.
Fall brings the bounty of tomatoes, basil and much more. Older daughter, Megan, told me about a roasted tomato and pesto sauce she made. I tweaked it a bit to serve my tastes. I love the idea of adding pesto to a rich, red tomato sauce. It was delicious and definitely a new recipe for my collection.
ROASTED TOMATO AND PESTO SAUCE
1 pound Italian sausage, cooked and drained
3 cups roasted tomatoes and peppers, cooled and blended (recipe below)
1/2 cup chopped onion
1 tablespoon olive oil
3-4 garlic cloves, diced
Cube of pesto (about 1/3 cup)
26.5 ounce can San Marzano tomatoes, chopped or blended
1 cup water
1 tablespoon fresh, chopped basil
1 pound cooked pasta (I used bow tie pasta) and 1 cup of pasta water
Parmesan Cheese (optional)
- Core and slice tomatoes. Halve and remove seeds from peppers.
- Arrange the tomatoes and peppers on a heavy cookie sheet (I line with parchment paper). Drizzle with Avocado oil and sprinkle with sea salt or kosher salt.
- Roast at 400 degrees until the edges of the vegetables start to char and are cooked through.
- Blend the mixture to a smooth consistency.
- Cook and drain the sausage. Drain and set aside.
- Sauté onions in olive oil and when almost cooked through, add the garlic. Continue to salute until garlic is cooked through.
- Add roasted tomatoes and peppers, pesto, San Marzano tomatoes, water, basil and sausage.
- Heat thoroughly.
- Add 1 cup of pasta water to sauce. Stir. Add drained, cooked pasta, and stir to mix thoroughly.
- Serve with Parmesan cheese.
Stuffed pumpkin (or in my case Kobacha Squash) was a novel idea I heard about from friends. I found this wonderful recipe and adapted it to use the Kobacha squash I’d recently purchased from Trader Joe’s.
It was a fun, and delicious, experiment and one I’ll try again, shaking it up with different ingredients. This is a great way to use leftover pumpkins from Halloween or Thanksgiving. A new tradition perhaps.
ROASTED STUFFED KOBACHA (OR PUMPKIN)
1 pumpkin (I used Kobacha squash), about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, shredded
2-4 garlic cloves (to taste) coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
About 1/4 cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/3 cup heavy cream
Pinch of freshly grated nutmeg
- Center a rack in the oven and preheat the oven to 350 degrees F.
- Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that’s just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you’ll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn’t so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I’ve always taken my chances with the baked-on-a-sheet method, and so far, I’ve been lucky. (Note: I baked my squash in a round Pyrex casserole lined with parchment paper)
- Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It’s easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
- Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (It’s hard to go wrong here.)
- Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
- When the pumpkin is ready, carefully, very carefully—it’s heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you’ll bring to the table.
- You have a choice—you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I’m a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls, it’s just right alongside the Thanksgiving turkey.
- It’s really best to eat this as soon as it’s ready. However, if you’ve got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
Recipe Adapted from Epicurious.com