Autumnal Array. October 28, 2019.
Some people might just say let's cook with fall colors, but Diva S. is fancy so she invited the Divas to make an autumnal array of delicious fall foods.
Tamara's Ratatouille from Plenty
INGREDIENTS
7 tbsp. sunflower oil
2 small onions cut into 1 1/4 inch dice
4 garlic cloves, sliced
1/2 fresh green chile, thinly sliced
2 small red peppers cut into 1 1/4 inch dice
1/2 small butternut squash, peeled and cut into 1 1/4 inch dice
1 small parsnip peeled and cut into 1 1/4 inch dice
1 cup french beans, trimmed
1 medium zucchini, cut into 1 1/4 inch dice
1/2 large eggplant, peeled and cut into 1 1/4 inch dice
1 small potato, peeled and cut into 1 1/4 inch dice
2 med tomatoes, peeled and chopped
1/2 tbsp sugar
1 tbsp tomato paste
salt and pepper
1 cup water
chopped cilantro to garnish
Pour two-thirds of the oil into a large heavy casserole dish or a pot and place on medium-high heat. Add onions, saute for 5 min stirring occasionally. Stir in garlic, chile and red peppers and saute for another 5 min. Add the butternut squash and parsnip and saute for another 5 min.
Use a slotted spoon and lift the veggies out of the pot and into a bowl, leaving as much of the oil in the pot as possible. Top this up with the remaining oil. Add the french beans, zucchini and eggplant to the hot oil and fry for 5 minutes, stirring occasionally.
Return the contents of the bowl back to the pot. Add the potato, tomatoes, sugar, tomato paste and plenty of salt and pepper. Stir well. Add water - just enough to half cover the veggies. Cover with a lid and leave to simmer gently for 30 min.
Preheat oven to 400 degrees, use a slotted spoon to gently lift the veggies from pot into a large, deep roasting pan to make a one inch layer. Pour the liquid over the veggies and place in the oven to cook for 30 min. Veggies should be soft and most of liquid evaporated. Garnish with cilantro.
INGREDIENTS
7 tbsp. sunflower oil
2 small onions cut into 1 1/4 inch dice
4 garlic cloves, sliced
1/2 fresh green chile, thinly sliced
2 small red peppers cut into 1 1/4 inch dice
1/2 small butternut squash, peeled and cut into 1 1/4 inch dice
1 small parsnip peeled and cut into 1 1/4 inch dice
1 cup french beans, trimmed
1 medium zucchini, cut into 1 1/4 inch dice
1/2 large eggplant, peeled and cut into 1 1/4 inch dice
1 small potato, peeled and cut into 1 1/4 inch dice
2 med tomatoes, peeled and chopped
1/2 tbsp sugar
1 tbsp tomato paste
salt and pepper
1 cup water
chopped cilantro to garnish
Pour two-thirds of the oil into a large heavy casserole dish or a pot and place on medium-high heat. Add onions, saute for 5 min stirring occasionally. Stir in garlic, chile and red peppers and saute for another 5 min. Add the butternut squash and parsnip and saute for another 5 min.
Use a slotted spoon and lift the veggies out of the pot and into a bowl, leaving as much of the oil in the pot as possible. Top this up with the remaining oil. Add the french beans, zucchini and eggplant to the hot oil and fry for 5 minutes, stirring occasionally.
Return the contents of the bowl back to the pot. Add the potato, tomatoes, sugar, tomato paste and plenty of salt and pepper. Stir well. Add water - just enough to half cover the veggies. Cover with a lid and leave to simmer gently for 30 min.
Preheat oven to 400 degrees, use a slotted spoon to gently lift the veggies from pot into a large, deep roasting pan to make a one inch layer. Pour the liquid over the veggies and place in the oven to cook for 30 min. Veggies should be soft and most of liquid evaporated. Garnish with cilantro.
Hasselback Butternut Squash
recipe courtesy of bon appetit
Ingredients
Preparation
recipe courtesy of bon appetit
Ingredients
- 1 large butternut squash
- 1 tablespoon olive oil
- Kosher salt, freshly ground pepper
- 1 Fresno chile, thinly sliced
- ¼ cup pure maple syrup
- 3 tablespoons unsalted butter
- 2 tablespoons apple cider vinegar
- 6–8 dried bay leaves
Preparation
- Place a rack in upper third of oven; preheat to 425°. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼"), 15–18 minutes.
- Meanwhile, bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.
- Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper.
- Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45–60 minutes. Serve topped with reserved chiles.
- Do Ahead: Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.