Gnocchi with Butternut Squash-Sage Sauce, mushrooms and kale

I did not know what gnocchi was until I saw a recipe using it in NYT most popular new recipes in 2021 and then for the first time ever, saw a package of "pumpkin" gnocchi in the store, so I bought it.  I wanted to make a butternut squash sage sauce for the gnocchi and include other compatible vegetables such as roasted butternut cubes, mushrooms, and green kale.  I fried the gnocchi  in a tablespoon of olive oil in a large skillet for 10-15 minutes, which made the outside crispy and the inside pillowy soft.  Really good.

I basically followed the pumpkin-sage sauce found at https://www.jessicagavin.com/gnocchi-with-pumpkin-sage-sauce/ except:

• I used 1/2 cup heavy cream and 1/2 cup whole milk instead of 1 cup milk (because I had that much heavy cream leftover that needed to be used up) and added more vegetables.

Other additions I made to finished sauce:

• Separately sautéed 4 large mushrooms (also leftover and needing to be used up). 
• Microwaved @ 2-3 cups of green curly kale 2 minutes (also on its last day in the fridge).
• Added roasted butternut squash cubes

I had previously cut up a medium butternut squash, cut into cubes and roasted at 425 degrees for about 30 minutes. I mashed 1 cup of the cooked squash to make the sauce. 

Luckily, sage and parsley were still available in the garden (today is Dec 18 and it was sleeting all day.  Most of the sage leaves had not dried up yet and there was just enough parsley left for the garnish.  A open bag of pepitas was waiting in the cabinet.  The fridge still held leftover homemade turkey stock from the day after Thanksgiving that had to be used or thrown away.  

I am so fortunate to always have fresh and compatible vegetables and herbs on hand to make delicious meals.  This one was scrumptious!

Pumpkin Sauce

• ▢1 tablespoons olive oil
• ▢2 tablespoons sage thinly sliced into strips
• ▢1 teaspoon garlic minced, about 2 cloves
• ▢2 tablespoons shallots minced
• ▢1 cup whole milk
• ▢1 cup pumpkin puree  (I used roasted and mashed butternut squash)
• ▢½ cups unsalted chicken stock or broth 
• ▢½ teaspoon kosher salt
• ▢¼ teaspoon black pepper
• ▢¼ cup parmesan cheese grated
• ▢2 tablespoons pumpkin seeds
• ▢¼ cup Italian parsley chopped
• 
  

• ▢
  Heat a large saute pan and olive oil over medium heat. Once hot, add sage leaves and fry until fragrant and lightly golden in color. Add the garlic and shallots and cook, frequently stirring for about 1 to 2 minutes, until tender but not browned.
• ▢
  Add milk, pumpkin puree, chicken stock, salt, and pepper, whisk to combine. Stir and simmer for about 5 to 7 minutes, until mixture is slightly thickened.
• ▢
  Add parmesan cheese and whisk to combine. Add more chicken stock or milk to thin out sauce if needed, adding a tablespoon at a time. Taste and season with more salt and pepper if needed. Keep warm over low heat as you cook the gnocchi.
• ▢
  Bring a medium-sized pot of salted water to a boil. Work in batches and cook gnocchi for 1 to 2 minutes, or until they float to the surface. Stir once after 30 seconds to make sure gnocchi are not stuck to the bottom. Use a slotted spoon to transfer the cooked gnocchi into the pumpkin sauce.
• ▢
  Toss cooked gnocchi into the pumpkin sauce. Divide gnocchi evenly among four serving dishes. Top with a little bit of pepper, grated parmesan cheese, pumpkin seeds, and chopped parsley.

Additions:  

• 16 oz of packaged gnocchi after sautéing in oil 10-15 minutes until browned and crispy (stir frequently)
•  sautéed mushrooms
• roasted butternut squash cubes
• kale 

It was so good, I am writing this blog post so I will remember it so I can make it again. 

Butternut Squash Lasagne

A month ago, I made a butternut squash lasagne and have been asked for the recipe by several people who ate it.  Unfortunately, I didn't follow a recipe and did not take any notes when I made it.  To the best of my recollection, this is what I did.

I used 9 oven-ready lasagne noodles in 3 layers of 3 noodles each, but you increase the squash, cheese and sauce a bit, you can add another layer, or if your pan is wider than mine, put 4 noodles in each layer.

1. Mix together and roast on baking tray(s) at 425 degrees for about 30 minutes until squash is tender.  

• Large butternut squash, sliced thin (about 1/4 to 1/2 inch by 2-3 inches?)
• garlic cloves, sliced, (how many?  maybe 4?)
• Large onion, sliced thin 
• olive oil, a little, just to coat lightly
• salt
• fresh sage (If I added sage, I would have used the sage I froze last summer, but probably fine without)

2. Mix these ingredients together in a bowl.

• 2 cups ricotta cheese
• 1 cup cottage cheese
• 2 eggs
• fresh mozzarella cheese (1/2 cup?)

3. In a saucepan, bring these ingredients to a boil, remove from heat, let sit 10 minutes.

•  3 cups almond milk
• 1 bay leaf

4. Add tomato sauce to milk, bring to boil again, simmer until thickened. Remove bay leaf at end.

•  2 cups homemade fairly thick tomato sauce made with garlic and herbs, frozen last summer (or any type of tomato sauce)

This is where I got distracted and eventually noticed it was boiling madly, not simmering.  Note: béchamel sauce usually adds flour and milk after first boil, but I did not add flour and used tomato sauce instead, and it thickened. Could be the mad boiling. 

5. Wash, drain, and wilt spinach.  I used microwave for a minute or two.

• Bag of spinach (10 oz?)

6. After vegetables are roasted, turn oven down to 375 degrees.

7. Coat lasagne pan with oil.

8. Layer in pan:

• 1/2 cup milk/tomato mixture
• lasagne noodles
• half the squash/onion mixture
• half the spinach
• half the cheese mixture
• 3/4 cup milk/tomato mixture

9. Repeat layers ending with noodles and pouring rest of milk/tomato mixture over it.  I probably sprinkled a little shredded parmesan and/or mozzarella on top.

10. Cover with foil. Bake at 375 degrees for 30 minutes. Remove foil. Bake until bubbling, about 20-30 minutes more.

11. Cool, cover, refrigerate. Send on a five hour journey with husband to in-laws.  At some point somebody thinks to put it in the freezer.  After about a week, take it out of freezer and put it on top of freezer in garage for about 5 days (fortunately it was about 10 degrees in the garage). Defrost on kitchen counter for a few hours. Cut some pieces, microwave, and serve to mother-in-law.  Put leftovers in fridge for another week and serve it to more unsuspecting in-laws.  Hope everybody lives.

12.  #11 is what happened to this lasagne.  In addition to be concerned about having scalded the almond milk, it is why I was afraid it might accidentally sicken somebody.  It would be much safer to eat it right away, or cover in plastic wrap, then foil to freeze for up to 2 months.  Defrost in fridge for 24 hours, and heat in oven at 375 degrees until hot and bubbly.

Butternut Squash and Black Bean Casserole

Several times I have made variations of a vegan recipe I had found when I was searching for an easy oven-baked recipe for butternut squash and black beans a few  years ago.  It is so easy-no sauteeing of the onions first-everything cooks together in the oven. http://blog.fatfreevegan.com/2008/10/pumpkin-and-black-bean-casserole.html

I liked tonight's version best, but with raw milk and cheddar cheese, it was not vegan, but it sure was tasty!
1. Preheat oven to 425 degrees.  Spray olive oil in casserole dish (approx 8 x 11 or so size)
2. In a large bowl, combine and set aside:

• 1 1/2 cups black beans
• 1/2 cup corn
• 1 medium onion, diced (any kind, I used red)
• 1 green bell pepper, chopped
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp ancho chili powder or other mild chili powder
• 1/4 tsp chipotle chili powder
•  a shake of cayenne pepper, maybe l/8 tsp
•  1 quart canned tomatoes, chopped, liquid reserved

3. Peel and slice a medium butternut squash into 1/4 inch thick slices.  Need enough to make 2 layers in the casserole dish.

4. Combine reserved tomato juice (I had more than 1 cup) with 1/2 cup milk (used raw milk tonight) and spices:

• 1/4 tsp salt
• 1/2 teaspoon ground dry mustard powder
• 1/2 tsp Hungarian paprika
• Sprinkle of cayenne pepper
• Sprinkle of black pepper
• 3 T cornstarch

5. Grate about 1/4 cup cheddar cheese (to lightly (not quite) cover top layer of casserole)

6. ASSEMBLE

• Layer half the squash in casserole dish. Follow with half the bean mixture, then 1/2 quash, 1/2 beans.
• Sprinkle cheddar cheese on top.
• Pour tomato juice mixture to cover layers.
• Cover with aluminum foil tightly.
• Bake 30 minutes.
• Remove foil and bake another 30 minutes.

This could easily be made 50% larger by adding a third layer of squash and beans.  Would need to add more liquid too.

Curried Lentil Stews (Red or Brown)

I make variations of these recipes frequently during the winter.  It is very filling and makes good leftovers for lunch. Recipe inspirations are from  Kalyn's Kitchen blog, NY Times, and Gourmet (links to originals at bottom of post).  

THE BASICS
1.  Saute diced large onion, garlic, ginger.  Add diced celery and carrot if you want.

2. Add the spices you like. Some options:
     a) 1 T minced garlic, 2 tsp fresh ginger, 1 tsp turmeric, 1 tsp Garam masala, 1.5 tsp ground cardamon, 1/4 tsp cayenne pepper, 1 tsp cumin   3/4 cup celery
     b) 4 garlic cloves, minced, 1-inch piece fresh ginger root, peeled and grated, 1 1/2 teaspoons garam masala, 1 1/2 teaspoons curry powder, 1 jalapeño pepper, seeded and chopped
     c) 2 tablespoons peeled and minced ginger, 1 tablespoon mild curry powder (such as a mild Madras)*1/2 tsp salt, 1/4 tsp pepper,  1 carrot, 1 celery rib, diced.  (*this is not hot at all, it uses the sweet spices of cardamon, cinnamon, nutmeg, fennel, etc. see below for a recipe)

3. Add the Liquid and Lentils: 
4 to 5 cups chicken, beef, or vegetable stock, or even water will work
1 1/2 cups red lentils (NY Times recipe used regular dried (brown) lentils)

4. ADD one or a mixture of these VARIATIONS
    a) 1 can (15 oz) chickpeas, rinsed  and 1 can (14.5 oz.) diced tomatoes 
    b) 2 pounds (4 cups) sweet potatoes,in 1/2 cubes, 1 lb swiss chard
    c) 1.5 pounds (4 cups) butternut squash in 1/2 cubes, some spinach (or a box or even 1/2 box of frozen spinach)

5. Simmer for about an hour until it is consistency you like.  Add the greens about half-way through cooking time.

6. Add an ACID:  If you didn't use  tomatoes, add juice from 1/2 lime or a tsp or 2 of lemon juice.

7. OPTIONAL: Serve with brown rice,  sour cream or yogurt on top

REFERENCES:
a) Kalyn's Kitchen: Spicy Red Lentil and Chickpea Stew (Paula's Moroccan Lentil Stew):
http://kalynskitchen.blogspot.com/2009/10/recipe-for-spicy-red-lentil-and.html 
b) NY Times: Curried Lentils With Sweet Potatoes and Swiss Chard: 
http://www.nytimes.com/2007/11/14/dining/142arex.html
c) Gourmet: Curried-Squash and Red-Lentil Soup: 
http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416#ixzz18EKgO8oT

A sweet curry recipe:
Directions:  Over Low heat in dry skillet, heat the seeds until most pop, then add the rest and heat until quite hot, but not burnt.  Run through coffee grinder or use mortar and pestle to crush seeds. Cool. Store in airtight jar.

8 tablespoons coriander seeds
6 tablespoons cumin seeds
1 tablespoon mustard seeds
1 tablespoon fennel seeds
4 tablespoons ground cinnamon
8 tablespoons peppercorns
1 tablespoon ground nutmeg (or allspice)
1 tablespoon whole cloves (I think I used ground cloves)
2 tablespoons ground cardamom
2 tablespoons turmeric
2 tablespoons ground ginger
1/2 tablespoon cayenne (or leave it out, you can always cayenne or chili powder to pot)