In the Kitchen with Sigona’s Featuring: Butternut Squash

Sage-Roasted Butternut Squash

Roasting butternut squash brings out its natural sweetness as the sugars caramelize. Sage pairs well with the earthy flavor of the squash and gives the dish a depth of flavor. This is a delicious way to serve butternut squash as a side for almost any meal. Add any leftover squash to salads or reheat for another meal. Inspired by Food & Wine. Serves 2 to 4.

sage roasted butternut_360Ingredients:

Directions: Preheat the oven to 425° F.

Spread out the diced butternut squash and sage on a large rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat evenly.

Spread the ingredients out in a single layer and roast in the oven for about 40 minutes, tossing half way through, until tender and lightly browned. Transfer to a serving dish and enjoy.

 

Winter Chop Salad with a Cinnamon-Pear Balsamic Vinaigrette

Warm cinnamon, sweet pear and maple, savory bacon, tart cranberries, creamy avocado and roasted butternut squash are comforting and delicious in this salad. It’s a nice way to eat your veggies. Serves 4 to 8. 

Winter Chop Salad with a Cinnamon-Pear Balsamic Vinaigrette_360Salad:

  • Half of one large butternut squash, peeled, seeded and diced (about 3 cups)
  • 1 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
  • Salt and pepper, to taste
  • 4 cups mixed greens of choice
  • About 8 Brussels sprouts, sliced thin with a mandoline or a sharp knife
  • 6 slices cooked bacon, crumbled
  • About 3/4 cup dried cranberries (look for them in our dried fruit and nut section)
  • 1 avocado, peeled and diced
  • 1 crisp pear, such as a red Anjou, halved, cored and diced
  • 1 cup maple or cinnamon pecans (look for them in our dried fruit and nut section)

Cinnamon-Pear Vinaigrette

Directions: Preheat the oven to 425° F.

Spread out the diced butternut squash on a large rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat evenly. Spread the ingredients out in a single layer and roast in the oven for about 40 minutes, tossing half way through, until tender and lightly browned. Allow to cool about 10 minutes. Set aside.

Meanwhile, prepare the vinaigrette: in a small bowl, whisk together the balsamic, Dijon, maple syrup and cinnamon. While whisking, drizzle in the olive oil. Continue whisking until the mixture thickens. Season with salt and pepper; set aside.

Place all salad ingredients in a large bowl. Drizzle with about 2 tablespoons of the vinaigrette and toss to coat well.

Transfer to a serving dish and offer remaining vinaigrette on the side.

 

Butternut Squash, Kale and Cannellini Bean Soup

This is a wonderfully comforting winter soup. You could even add some browned pancetta or mild Italian sausage to give it a extra hearty boost and added layer of flavor. We love adding a few dashes of Tabasco, a nod to our mother’s family; they landed in New Orleans after leaving Sicily many years ago. Serves about 6.

Butternut squash, kale and cannelini bean soup_360Ingredients:

  • 2 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil, plus more for finishing
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • Salt and pepper, to taste
  • 3 cloves garlic, minced
  • 8 cups chicken stock or broth
  • Optional: 1 lb. ground sausage, mild or other, browned and drained
  • 1 bunch Lacinato kale, stems and veins removed (*see tip below), roughly chopped into strips
  • 4 to 5 cups peeled and diced butternut squash (about half a large squash)
  • 2 cans (~15 oz. each) Cannellini beans (white kidney beans), drained
  • Freshly grated Parmigiano Reggiano, optional
  • Tabasco, to taste

*Cook’s note: Kale is smaller so it’s difficult to cut out the stem and veins. An easy way to so this is with your hands: hold the stem at the base where leaf begins. With your other hand, hold the stem between your thumb and index finger knuckle, apply pressure and pull up, stripping the leaf from the stem. Discard stems.

Directions: In a large soup pot, heat olive oil over medium heat. Add the onion, squash and celery. Season with salt and pepper; sauté, stirring occasionally, until onions are translucent, about 7 minutes. Add the garlic and cook, stirring, 1 minute more.

Add in the stock and bring to a boil over medium-high heat. Cook for about 10 minutes, covered, or until the squash is fork tender. At this point, if desired, you can use an immersion blender to make a puree of the ingredients before adding the kale, beans and sausage (if using).

Add in the kale, beans and browned sausage, if using. Bring soup to a boil then reduce to medium-low and cook, stirring occasionally, for about 10 more minutes or until the kale has wilted and the beans and soup are warmed through.

Remove from heat, season with salt, pepper and Tabasco, to taste. Drizzle the remaining olive oil over individual servings (this brings out the flavor of the oil) and top with grated Parmigiano Reggiano. Allow diners to add more Tabasco, if desired.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to toolbar