October 7, 2013
2 tablespoons butter
2 cups sweet potato, peeled & diced
2 cups pumpkin puree
1 cup onion, diced
4 cloves garlic, minced
2-3 cups vegetable or chicken stock
1 cup heavy whipping cream
2 teaspoon cinnamon
1 teaspoon fresh nutmeg
1 bay leaf
*Optional for garnish, Maple Syrup & Candied Pecans
In large stockpot sauté butter, sweet potato, pumpkin,
onion and garlic for 5 minutes, avoiding browning.
Add chicken stock, pumpkin puree and bay leaf.
Simmer for 20-25 minutes until sweet potato is soft.
Blend with immersion blender until smooth. Add heavy cream. Continue to simmer for 10 minutes or until com¬pletely heated.
Season with salt and pepper and serve.
1 package Harmons Ready Pizza Dough
1 cup fresh kale
1/4 cup basil
2 tablespoons toasted pine nuts
2-3 tablespoons olive oil
1 1/2 cups fairytale squash, very small dice
1 tablespoons butter
1/2 white onion, thinly sliced
8 slices prosciutto, cut in thirds
4 ounces parmesan cheese, freshly grated
8 ounces Shepard’s Goat cheese, large crumbles
Press pizza dough into baking sheet. Allow to proof while you make toppings.
For pesto: Combine kale, basil and pine nuts in a food processor. Pulse until minced and combined. Stream in olive oil and blend until a pesto forms.
Heat a large skillet on medium heat. Coat bottom of pan with olive oil, add butternut squash, tossing to coat.
Sauté for 5-7 minutes then season with salt and pepper. Continue to sauté until fork tender. Remove and set aside, allowing to cool slightly.
In the same skillet, add 1 tablespoon of butter and onions. Cover and let caramelize for 15-20 minutes, stirring occasionally. Remove and allow to cool slightly.
Preheat oven to 375 degrees F.
Spread pizza dough with pesto. Top with Parmesan. Spread fairytale squash on pizza evenly. Add onions and goat cheese crumbles. Lay prosciutto pieces on top.
Bake for 25-30 minutes, or until crust is cooked and toppings are heated.
2 cups sweet potato, peeled and diced
2 cups butternut squash, peeled, seeded and diced
1 cup turnips, peeled and diced
1 cup red onion, small dice
1 tablespoon sage, minced
1 tablespoon olive oil
2 cups frozen, shelled edamame
2 cups fresh corn kernels
2 tablepoons Sciabica’s Basil oil
1 tablespoon Slide Ridge Apple Harvest Vinegar
1 tablespoon Slide Ridge Honey
4 roasted garlic clove, smashed
salt and pepper
Preheat oven to 420 degrees F. Lightly grease a rimmed baking pan with olive oil.
In a medium bowl combine the sweet potatoes, butternut squash, red onion, sage 1 teaspoon of olive oil and a dash of salt and pepper. Spread over the prepared baking pan. Cook, uncovered, for 35-40 minutes, stirring halfway through.
In small saucepan, steam edamame for 2 minutes. Remove and run cold water over to cool.
Grill corn on open flame. Cut kernels off corncob.
In a small bowl whisk together the roasted garlic, Sciabica basil oil, apple vinegar, honey. Season with salt and pepper.
In a large bowl, combine the roasted veggies, edamame, fresh corn kernels. Drizzle dressing over veggies and serve.
| Ingredients Winter Squash Cream Sauce
2 cups winter squash, cut into chunks
2 cups heavy cream
1/4 cup butter
1 garlic clove, minced
3/4 cup Parmesan, grated
*Best winter squash options: Butternut, Fairy Tale, Hubbard, Pink Banana
| Ingredients Manicotti & Cheese Filling
1 box oven ready lasagna sheets
3 cups Ricotta Cheese
2 cup mozzarella cheese, shredded
1 cup Parmesan cheese, grated
2 large eggs
1/2 bunch fresh parsley, minced
4-6 basil leaves, chiffonade
|Directions For Squash
In medium saucepan, bring 6-cups water to a boil.
Add squash and cook until fork tender.
Allow to cool and dry slightly.
Add 1/4 cup softened butter and smash with fork.
| Directions For Sauce
In small saucepan add 1 1/2 cups heavy cream, garlic and butter.
Bring to simmer and allow to reduce for 15 minutes.
Add in remaining cream and bring back to simmer.
Remove from heat.
Whisk in grated cheese and fresh nutmeg.
Combined cream and winter squash until lightly mixed.
Allow to cool while preparing pasta.
In warm water soak lasagna pasta for 5-10 minutes.
Make sure sheets don’t stick together.
In medium mixing bowl combined ricotta, mozzarella, 1/2 cup Parmesan, eggs and herbs.
Spread bottom of baking dish with prepared Winter Squash Cream Sauce.
Lay prepared manicotti into baking dish.
Finish rolling all sheets.
Top with remaining sauce.
Cover with foil and bake at 375 degrees for 25 minutes.
Remove foil and sprinkle with remaining Parmesan cheese.
Allow to cook 10-15 more minutes or until bubbly.
Remove and allow to set for 5-10 minutes before serving.
28 oz. diced tomatoes
2 tbsp. butter
1/2 white onion, minced
3 cloves garlic, minced
1/2 cup white or red wine
4-6 basil leaves, chiffonade
On med-high heat, melt butter in medium saucepan.
Add onions and sauté until translucent. Add garlic and cook until fragrant.
Deglaze with 1/2 cup wine.
Add tomatoes, season with salt and pepper continue cooking sauce for 5 minutes.
Remove from heat.
Stir in basil.
~Chef Kimberly, Harmons Bangerter Crossing Cooking School