WINTER SQUASH PUREE WITH SHAVED PARMESANThis recipe is from The Santa Monica Farmers’ Market Cookbook. Author Amelia Saltsman writes: “There’s no need to add sugar to already sweet winter squash. Instead, play up its natural attributes through contrast – savory herbs, cheese, chiles.... Roast and freeze winter squash such as...butternut... so you can easily make this spread all winter.”If you like, you can finish the puree with a tablespoon of pumpkin seed oil instead of olive oil.1⁄2 cup finely chopped onion 1 large clove garlic, whole 1 Tbsp. chopped fresh sage 1 small dried hot pepper, or pinch of red pepper flakes Kosher salt or sea salt 3 Tbsp. extra-virgin olive oil 2 cups roasted winter squash (see Note 1 below) About 1⁄2 cup vegetable stock 2 to 4 Tbsp. grated Parmigiano-Reggiano or sharp Gouda cheese, plus cheese for shaving Bruschette (see Note 2 below), for servingIn a skillet, saute the onion, whole garlic clove, sage, hot pepper and a little salt in 2 Tbsp. olive oil over medium-low heat until the onion is translucent and soft, 5 to 7 minutes. Stir in the squash, a little more salt and 1⁄4 cup of the stock. Reduce the heat to low, cover, and cook to a thick puree, about 15 minutes, stirring frequently and adding stock as needed to keep the mixture smooth and prevent sticking. If the mixture seems too wet, uncover during the last few minutes of cooking.Remove the pan from the heat, discard the whole hot pepper, and mash the garlic clove into the squash. Stir in the grated cheese and salt to taste along with the last tablespoon of oil. The puree can be made a day ahead and refrigerated. Top with cheese shavings and serve at room temperature with bruschette.Makes about 2 cups Note 1: To roast winter squash: Preheat oven to 190ºC (375ºF). Cut a long squash, such as a butternut, in half lengthwise and scoop out the seeds and strings. Brush the cut sides with olive oil and season with kosher or sea salt. Place cut side down on a baking sheet with at least 2.5 cm. (1 in.) between the halves, and roast until the skins are browned and shiny and the squash is easily pierced with the tip of a knife, about 40 minutes.Note 2: To make bruschette, lightly grill or broil country bread slices on both sides, then rub one side with the cut side of a garlic clove and brush it with olive oil.
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WINTER SQUASH PUREE WITH SHAVED PARMESANThis recipe is from The Santa Monica Farmers’ Market Cookbook. Author Amelia Saltsman writes: “There’s no need to add sugar to already sweet winter squash. Instead, play up its natural attributes through contrast – savory herbs, cheese, chiles.... Roast and freeze winter squash such as...butternut... so you can easily make this spread all winter.”If you like, you can finish the puree with a tablespoon of pumpkin seed oil instead of olive oil.1⁄2 cup finely chopped onion 1 large clove garlic, whole 1 Tbsp. chopped fresh sage 1 small dried hot pepper, or pinch of red pepper flakes Kosher salt or sea salt 3 Tbsp. extra-virgin olive oil 2 cups roasted winter squash (see Note 1 below) About 1⁄2 cup vegetable stock 2 to 4 Tbsp. grated Parmigiano-Reggiano or sharp Gouda cheese, plus cheese for shaving Bruschette (see Note 2 below), for servingIn a skillet, saute the onion, whole garlic clove, sage, hot pepper and a little salt in 2 Tbsp. olive oil over medium-low heat until the onion is translucent and soft, 5 to 7 minutes. Stir in the squash, a little more salt and 1⁄4 cup of the stock. Reduce the heat to low, cover, and cook to a thick puree, about 15 minutes, stirring frequently and adding stock as needed to keep the mixture smooth and prevent sticking. If the mixture seems too wet, uncover during the last few minutes of cooking.Remove the pan from the heat, discard the whole hot pepper, and mash the garlic clove into the squash. Stir in the grated cheese and salt to taste along with the last tablespoon of oil. The puree can be made a day ahead and refrigerated. Top with cheese shavings and serve at room temperature with bruschette.Makes about 2 cups Note 1: To roast winter squash: Preheat oven to 190ºC (375ºF). Cut a long squash, such as a butternut, in half lengthwise and scoop out the seeds and strings. Brush the cut sides with olive oil and season with kosher or sea salt. Place cut side down on a baking sheet with at least 2.5 cm. (1 in.) between the halves, and roast until the skins are browned and shiny and the squash is easily pierced with the tip of a knife, about 40 minutes.Note 2: To make bruschette, lightly grill or broil country bread slices on both sides, then rub one side with the cut side of a garlic clove and brush it with olive oil.