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Pan Roasted Butternut Squash Salad with Seeds

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Happy First Day of Spring!! So you’re probably wondering why I made butternut squash- such a Fall/Wintery thing, to eat on what has turned out to be one of the most beautiful days yet. Well I guess because I never felt that Winter really arrived and I still had time to get around to making some nutty squash. When I saw the calendar this morning I said, Wait! Wait! *sigh*

I’ve been having a hankering for squash the last week or so and just hadn’t gotten to it. Until now. So there.

But here is my spin- remember back in January when you sternly looked yourself in the mirror and said- Yes! This year I am going to eat healthier and lose a few? Well, consider this a new first, and this dish is a fantastic place to start.

I diced up a half a squash (loving that they sell them peeled and in halves around here) and gave it a quick, high heat sauté with a nice hunk of garlic and then tossed it all with some pepitas and black sesame seeds.

I’ve got a little trick for making the cubes tender without the mush. I first put a nice sear on the squash and then right into the pan tossed in a few tablespoons of water and covered the pan with a lid. The steam cooked the squash through and brought out the nutty buttery taste. After the water evaporated just another minute directly on the heat and I was good to go.

Originally I made a thyme balsamic molasses to go with it, but really just liked the straightforward earthy taste of the squash.

Serve this dish warm over tender Bibb lettuce leaves and enjoy, and be content that you’ve done yourself some good.

Pan Roasted Butternut Squash Salad with Seeds
serves 4 as a main salad or 6-8 as a side dish
 
.5 med/large butternut squash, peeled and diced
2 cloves garlic, smashed and minced
2T olive oil
1T black sesame seeds
small handful of pepitas, roasted and unsalted
S & P
Whole Bibb lettuce leaves from 1 head, cleaned and dried




In large frying pan heat oil on medium high. 


Add garlic and sautee for 2 minutes to release the flavor into the oil. Take care not to burn or brown the garlic.


Toss in the squash and stir to coat with oil and garlic. Then let it sit for 2-3 mins to get a sear on the cubes.


Toss and let cook another 2-3 mins as before.


Add 2T of water into pan and cover with lid. It will sputter and steam, which is what you want.


After about a minute remove lid and allow any remaining water to cook off. Then gently toss the squash for a few more seconds before serving.


Spoon warm squash over the lettuce leaves and sprinkle with black sesame seeds and pepitas.


Season to taste with S & P







 
 

Grilled Smokey Chicken with Rustic Roasted Tomato Sauce

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You take a handful of tomatoes and slow roast them, toss in some garlic and oil and a little magic happens. Gotta say this is my favorite way to cook- something so easy with simplistic dynamic flavor.

The idea came to me by way of the bowl of tomatoes sitting on my counter, patiently waiting, but also insistent in their silent plea to be turned into something lovely.

So into a pan they went, popping them into a warm oven and about 30 mins later, they were ready to go. The best thing about this sauce is it’s also great on bruscetta with some milky fresh mozzarella or even over a bowl of fresh made pasta. A simple toss and that’s all it takes. I had made a small batch of this sauce, I wish I had made a mountain of it.
The chicken I sprinkled with some smokey paprika, some garlic and salt and threw it on a grill pan, with the asparagus grilling at the other end. If you don’t have a grill pan I highly recommend one. I use mine so often it sits permanently on the stove top.
Charring the asparagus adds a great dimension and I love that this meal all happens in one pan. A smart simple, heart healthy, weekday meal. The next time I’ll invite someone over…
Slow Roasted Rustic Tomato Sauce
makes about a cup
 
2 fistfuls of vine tomatoes- or really any tomato you have about
2 cloves garlic, smashed and minced
4T olive oil
S & P
 
In a roasting pan, toss in the tomatoes and roast until shriveled, but not dried out. My batch took approximately 30 mins in a 350˚ oven.
 
Using your hands take each tomato and squeeze out most of the tomato water- you can reserve this for something else, it’s good stuff.
 
Place the tomato pulp into a food processor- I used the small unit that came with my hand blender-toss in the garlic and oil and give it a quick rough whizz. I like mine just a little on the rustic chunky side.
 
Add Salt and Pepper to taste.
 
Let this rest for a bit, oh say 30 mins or so, for the garlic to infuse into the sauce. If you’re so inclined you can toss in basil or oregano into the mix- I happen to like the simplicity here.
 
The sauce can be made a day or few in advance and kept in the fridge. Gently warm to serve.

Roasted Salmon Rosettes with Pistachio Cruda

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Because it’s the simple little touches that can make all the difference. Tucking salmon into pretty little rosettes looks fiddly, but is really quite simple, and for so little effort, how lovely.

Cold Salmon is sliced into long thin strips and the rolled and tucked into little bundles. You could pin with a toothpick if you desire, but I find that they hold together just fine on their own.

I oiled them with a light olive oil and gave each rosette a healthy grind of pepper and splash of salt-Simplicity at it’s grandest.
The sauce is a sort of herby “cruda”, fresh chopped herbs tossed with lemon zest and pistachios. The result is a bright light sauce with a little crunch. Serve this sauce on top of just about any fish (including lobster or shrimp) or even a grilled lamb chop or chicken. It also takes to the addition of a chili or two, if you like that bit of bite.
The rosettes are also delightful served at room temp, making this a lovely presentation for a buffet or brunch party- a tray of pretty pink blossoms.
Salmon Rosettes with Pistachio Cruda
serves 6-8 depending on size of rosettes
(sauce adapted from Gourmet March 2005)
 
2# fresh Salmon filet, from mid section
 
1 bunch flat leaf parsley, leaves and stems, chopped
4T chopped fresh mint
1 small clove garlic
.5 c shelled unsalted pistachios
1 lemon, zested and juiced
.5 c fruity olive oil
S & P
 
 
If your fish monger hasn’t done it for you, remove the skin from the salmon.
 
With a thin bladed knife, cut .25″ (or thinner) strips of salmon. The colder the salmon the easier this will be. Consider popping the fish into the freezer for a few minutes if it helps.
 
Starting at one end of a salmon strip, fold it over to make the center “bud”. If you can’t do this- let it go, it’s just a nice added touch.  Then wrap the strips of salmon around the center, overlapping the way rose petal do. I used 2 per rosette, but you can improvise here to make your flowers look good.
 
Place on oiled baking pan and sprinkle with a light olive oil, a healthy grind of black pepper and a sprinkling of salt. Roast in a 350˚ oven for ~ 12 mins
 
 
Rough chop the parsley and mint and place into a medium sized bowl.
 
Rough chop the pistachios and toss in on top of herbs.
 
Smash and finely mince garlic and add into bowl, along with lemon zest and juice. Stir in olive oil and season with salt and pepper.
 
It’s best to make the salsa a little in advance to allow the zest and garlic to infuse into the oil. I’ve made this as far ahead as a day and it was divine.