Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves for a #SundaySupper Where We Use Veggies As A Main

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For those of you in the United States, I hope you had a wonderful holiday this past Thursday. As I stated in my preview, I find this week's #SundaySupper theme of Veggies As A Main refreshing because it could have easily contributed to the noise of Thanksgiving leftover ideas.

I last made a point of addressing the topic of vegetarian dishes earlier this year when I had the opportunity to work with Karen Page and Andrew Dornenburg to promote their most recent book, The Vegetarian Flavor Bible. In it, Ms. Page makes a strong case for those that have chosen to eat a plant-based diet be it environmental, medical or ethical reasons and I highly recommend it even for meat eaters because it is helpful in dish composition.

Inspiration Behind the Dish

As I looked over my previous posts, I have found many vegetarian dishes here. Many are salads but I would estimate more are Italian primi dishes, which is the case here. I actually find it difficult to incorporate meat into pasta dishes unless we're discussing fillings. Costs aside, flavor is considered first when choosing the ingredients to use in a dish, then whether or not the dish is in season before science (i.e. yeast to make bread, deglazing with fluid, etc.). Since butternut squash is in season, I decided to use it in a risotto dish. The Vegetarian Flavor Bible listed butternut squash as pairing well with risottos, sage and nutmeg which is how I composed this dish.

Dish Details

I adapted Ree's recipe to the fried sage leaves found on epicurious.

Ingredients

Vegetable oil for frying
1 bunch fresh sage leaves
Kosher salt
2 tablespoons unsalted butter
1/2 butternut squash, peeled, seeded and cut into a 1/2-inch dice
Freshly ground black pepper
1 tablespoon olive oil
1 yellow onion, chopped
1 cup Arborio rice
1/2 cup white wine
5 to 7 cups chicken stock, brought to a low simmer in a saucepan
1/4 cup crème fraîche
1/2 cup freshly grated Parmesan cheese
2 teaspoons nutmeg

Method

1. Fry the sage. In a small saucepan or small skillet, add enough vegetable oil to achieve a depth of 1/2-inch and place over medium high heat. Once the oil is hot, fry the sage in batches, 3 to 4 leaves at a time for 5 seconds each, removing them with a slotted spoon to a paper towel lined plate, then season with kosher salt. Set aside to cool. This can be done a day ahead. Once cool, store the leaves in an airtight container.

2. Prepare the squash. Melt the butter over medium heat in a large skillet. Add in the squash cubes, then season with salt and pepper. Sweat the squash until lightly browned and tender but not falling apart. Remove the squash from the skillet to a bowl, set aside and reserve.

3. Apply the risotto method in the same skillet where the butternut squash was prepared by following the method in step two of a risotto I published previously.

4. Finish the dish. Once the rice is al dente, stir in the reserved butternut squash, crème fraîche, parmesan and nutmeg using more or less crème fraîche until the desired consistency has been achieved. Adjust the seasoning as needed with salt and pepper. Serve in warmed bowls garnished with the sage leaves.

Final Thoughts

With the holiday this week, I didn't get the opportunity to perfect the dish because the night I prepared it, I added too much crème fraîche. Mrs. Stuntman also thought the dish was too sweet so I'll need to play around with spices to balance out the flavors.

Meanwhile, please view these other dishes offered for this week's #SundaySupper:

• Baked Eggplant Parmesan by The Crumby Cupcake
• Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
• Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
• Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves by Crazy Foodie Stunts
• Easy Veggie Bake by Confessions of a Cooking Diva
• Eggplant Rollatini by A Day in the Life on the Farm
• Eggplant Rollatini by That Skinny Chick Can Bake
• Flourless Oatmeal Nutella Pumpkin Muffins by Cupcakes & Kale Chips
• Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
• Greek Stuffed Baked Zucchini by The Weekend Gourmet
• Harissa-Roasted Vegetables with Couscous by Caroline’s Cooking
• Moroccan-style Lentil Chickpea Stew by Food Lust People Love
• Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
• Polenta with Aged Gouda, Chard & Wild Mushrooms by 30A Eats
• Portobello Stack by The Freshman Cook
• Pumpkin Cake Cheesecake by gotta get baked
• Roasted Butternut Squash and Brussels Sprouts with Pomegranate by Take A Bite Out of Boca
• Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
• Shiitake Mushrooms with a Balsamic Glaze Over Polenta by Fearless Dining
• Stuffed Butternut Squash by Life Tastes Good
• Vegan Sandwich with Fresh Veggies by Healing Tomato
• Vegetable Pizza by Feeding Big and more
• Vegetable Strudel by Palatable Pastime
• Vegetarian Chili by Wholistic Woman

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Light Stunt: Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

Am I being baptized by fire?

As you're well aware, I moved from California over this past summer. I grew up there and didn't realize how spoiled I was as a California resident from the standpoint of weather. Alas, as I sit here looking at my desktop monitor, I'm experiencing my first cold snap as a Washington resident. Overnight lows have dipped into the low 30s (that's one side or another of 0° Celsius) and it only warms to the mid 40s during the day. Consequently, I was in the mood for something warm and comforting.

The Source

Adapted from page 78 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher.

Ingredients

2 tablespoons unsalted butter
1 1/2 cups leek, white and pale green parts only, sliced thin
1 tablespoon garlic, minced
6 cups butternut squash, peeled and cut into a coarse 1-inch dice
3 cups apples, peeled and cut into a coarse 1-inch dice
2 teaspoons toasted spice rub*
6 1/2 cups chicken stock\
Kosher salt
1/4 cup candied walnuts

Method

1. In a large pot, melt the butter over medium heat. Once the butter browns, add the leek and sweat, approximately 5 minutes. Add the garlic and cook until it becomes fragrant.

2. Raise the heat, then add the squash and apples and sauté until caramelized. Stir in the toasted spice rub, then deglaze with chicken stock. Bring to a simmer and maintain until the squash and apples are tender, approximately 40 minutes.

3. Transfer to a blender, in batches if necessary, and pureé until smooth. Adjust seasoning with salt, if necessary, then transfer into warmed bowls garnished with candied walnuts. Serve immediately.

* The recipe for toasted spice rub can be found on page 24. Combine 1/4 cup whole fennel seeds, 1 tablespoon coriander seed and 1 tablespoon in a small dry skillet over medium heat. Toss frequently to ensure the spices toast evenly. Once the fennel is lightly browned, add in 1/2 tablespoon red pepper flakes and continue to toss, then remove to a plate and set aside to cool. Once cooled, grind in a spice grinder, then combine with 2 tablespoons kosher salt and 2 tablespoons ground cinnamon.

Successful?

Chef Chiarello's toasted spice rub recipe makes significantly more than what is needed for this dish so I played around with the spice amounts to achieve a balance of flavors instead of making the recipe. I was also surprised that Chef Chiarello notes the walnut garnish as optional. In my opinion, they're an integral part of the dish, providing a contrast in both flavor and texture.

Pan Seared Sea Scallops with Butternut Squash Purée and Beurre Fondue

Pan Seared Sea Scallops with Butternut Squash Purée and Beurre Fondue

I was never happy with the first scallops dish I prepared for this website. Call this dish a 'Do-Over', however this time, I thought I'd use a purée of a seasonal vegetable and, given my struggles with broken sauces earlier this year, I wanted to practice my execution of a butter sauce.

Speaking of this particular butter sauce, the concept is very similar to a beurre blanc which I prepared earlier this year, only with different ingredients. In fact, the word 'fondue' translates to melted.

The Challenge

In addition to improving a dish I published earlier, I had also taken on the concept of a butter sauce from a source that didn't utilize an exact recipe.

The Source

I adapted the purée from foodnetwork.com and the beurre fondue from pages 76 through 77 of Think Like a Chef by Tom Colicchio with Catherine Young, Lori Siverbush and Sean Fri.

Ingredients

1 2-pound butternut squash, cut in half lengthwise, seeds and strings removed
12 tablespoons plus 4 tablespoons unsalted butter, divided
Kosher Salt and freshly ground black pepper
2 teaspoons honey
2 tablespoons plus 1 tablespoon extra-virgin olive oil, divided
12 U-15 sea scallops
Alfalfa sprouts, for garnsh

Method

1. Roast the butternut squash. Preheat the oven to 350° Fahrenheit. Take 1 tablespoon butter and rub the flesh of each squash half with it, then season with salt and pepper. Place the squash halves on a parchment or aluminum foil lined sheet pan and roast in the oven until fork tender, approximately 30 to 40 minutes.

2. Prepare the beurre fondue while the squash roasts. In a small saucepan, bring about 12-inch of water to a simmer. Whisk in the 12 tablespoons butter in 1/2 tablespoon portions, adding the next portion after the one in the pan has melted. Small droplets of oil might appear which indicates the water is evaporating. If this occurs, add a small amount of warm water. Once the butter has been added, season with salt and pepper and keep warm over low heat until ready to plate.

3. Finish the dish. Pat the scallops dry with a paper towel, then season with salt and pepper. Heat a large skillet over high heat and add 1 tablespoon olive oil. Once the oil starts to smoke, add the scallops and sear on one side only, approximately 1 minute. Remove to a plate to allow for carryover cooking. Once the butternut squash is finished, scoop out the flesh and place into a blender with the honey, and remaining 2 tablespoons butter. Purée the squash, adding up to 2 tablespoons olive oil to loosen the mixture, if necessary. To plate, spoon some beurre fondue onto a warmed plate, top with 3 to 4 scallops. Spoon some purée beside the scallops and garnish with alfalfa sprouts.

Successful?

The butternut squash purée was sweeter than I expected with the addition of honey into it. and the sauce didn't separate. All in all, it was a very balanced plate of food. No brown bag leftovers for Mrs. Stuntman, however. because of the foul odor seafood leaves in the break room at the office.

Butternut Squash Gnocchi with Balsamic Brown Butter for a Squashin' Winter #SundaySupper

Butternut Squash Gnocchi with Balsamic Brown Butter

Thank you for your patience with my hiatus.

About a year ago, I moved to my current residence where I published my first dish from my new home. At the time, I hadn't worked out the best place to take pictures of my food which resulted in a shoddy pictures, even by my low standards. So when the team at #SundaySupper Movement tackled winter squash dishes this week (hosted by Heather of girlichef), I welcomed the opportunity to reshoot and update my pumpkin gnocchi dish.

The Challenge

Fix my sub-standard photography.

The Source

I substituted butternut squash for the pumpkin plus an egg for the olive oil and updated the brown butter sauce for more flavor using this Emeril Lagasse recipe, but omitted the herbs in the gnocchi dough and followed Willow's method ofWill Cook for Friends.

Ingredients

1 butternut squash (about 2 pounds) halved lengthwise, seeds and fibers removed
2 tablespoons extra-virgin olive oil
2 1/2 cups all purpose flour, plus more if needed
1 egg
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 cup (2 sticks) unsalted butter
1/4 cup minced shallots
1/4 cup balsamic vinegar
3 tablespoons fresh sage, finely chopped plus more for garnish
Freshly grated parmesan cheese for garnish

Method

1. Roast the squash and make the dough: Preheat the oven to 375° Fahrenheit. Rub the olive oil into the flesh and season with salt and pepper. Place on a foil-lined sheet pan and roast in the oven until tender, 45 minutes to 1 hour. Remove from the oven and rest until cool enough to handle. Scoop out the flesh into a large bowl and discard the skins. Too the squash, add and combine the egg, nutmeg, salt and pepper. Cover the mixture with the flour and work it into a dough using your hands. Once complete, cover with a damp towel and rest at room temperature for 30 to 45 minutes.

2. Make the gnocchi: Place the dough on a lightly floured flat surface and divide into 4 equal portions. Roll each portion into a long rope, about 3/4-inch thick. Cut each rope crosswise into pieces 1/2-inch to 3/4-inch long. If not using immediately, freeze on a floured sheet tray.

3. Cook and finish the dish: Bring a well salted pot of at least 4 quarts to a boil over high heat. Add the gnocchi and boil until they float to the top. Drain and set aside. In a large skillet over medium heat, melt the butter until the foam subsides and the butter turns an amber color and releases a nutty aroma, about 3 minutes. Remove from heat and add the shallots, vinegar and sage, then season with salt and pepper to taste. Stir to combine. Add the gnocchi and toss to combine. and heat through. Serve in warmed bowls and garnish with fresh sage and parmesan cheese.

Successful?

If I remember correctly, my dish from last year was one of the most balanced I had consumed in a long time, hitting all the notes, despite my problems documenting the occasion: sweet, savory, salty, and sour. This dish was no different but they key is the well seasoned brown butter. If you're interested in the prior photo I've published, you can view it here.

In other news, I can't speak highly enough of Isabel, the founder of the #SundaySupper Movement and Anne of Webicurean who I had the pleasure of meeting in person a couple of weeks ago over dinner when Isabel was in town on business. Anne and I are local. Mrs. Stuntman and our daughter also attended and left the meeting with a better understanding why this movement has attracted so many participants.

From, left to right, me, Isabel and Anne.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:



Breakfasts and Breads

• Maple Butternut Squash Donuts from Mess Makes Food
• Pumpkin Sweet Rolls from Basic N Delicious
• Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc

Appetizers, Starters, and Condiments

• Butternut Squash and Couscous Patties-Indian Inspired from Soni's Food
• Pumpkin Hummus with Spiced Lamb from girlichef
• Quick Pumpkin Butter from Shockingly Delicious

Soups, Sandwiches, and Salads

• Black Bean and Butternut Squash Chili from Supper for a Steal
• Black Bean Pumpkin Soup from What Smells So Good?
• Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
• Butternut Squash Soup from That Skinny Chick Can Bake
• Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
• Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
• Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
• Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
• Roasted Squash and Sesame Noodle Salad from Jane's Adventures in Dinner

Main Dishes

• Butternut Squash and Spinach Quesadillas from The Dinner-Mom
• Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
• Butternut Squash Lasagna from Hip Foodie Mom
• Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
• Carnival Squash with Maple Sausage Stuffing from Cindy's Recipes and Writings
• Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
• Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
• Pumpkin Alfredo from Hezzi-D's Books and Cooks
• Pumpkin Enchiladas from La Cocina de Leslie
• Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
• Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
• Sausage and Apple Stuffed Acorn Squash from The Messy Baker
• Spaghetti Squash in a Creamy Sausage Sauce from Cookin' Mimi
• Spaghetti Squash Shrimp Scampi from Pescetarian Journal

Side Dishes

• Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
• Butternut Squash and Apple Crumble from The Wimpy Vegetarian
• Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
• Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
• Parmesan-Roasted Acorn Squash from The Urban Mrs
• Pumpkin Macaroni and Cheese from Big Bear's Wife
• Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
• Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
• Skillet Buttercup Squash with Bacon from Magnolia Days
• Slow Cooker Squash and Apples from Mama's Blissful Bites
• Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue's Nutrition Buzz
• Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi's Kozy Kitchen

Desserts

• Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
• Pumpkin Pie Crumb Bars from Pies and Plots

Wine Pairing Recommendations for Squashin' Winter #SundaySupper from Enofylz Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.