Long Island Heirloom Squash Recipes
LONG ISLAND HEIRLOOM SQUASH
Steps:
- 1. Heat oven to 450 degrees. Cut squash in half, scoop out seeds and membranes and discard. Place squash on a rimmed pan, cut side down. Add just enough water to cover bottom of pan. Bake for 45 minutes to an hour, or until squash is very soft. Scoop out squash from skin and mash. 2. Melt butter in a pan large enough to hold squash. Stir in maple syrup, vanilla, cinnamon, nutmeg, cayenne, paprika and salt and pepper. Add squash, mash again and toss to coat. Adjust seasonings and serve warm. Yield: 4 to 6 servings.
HEIRLOOM SQUASH FARROTTO
For this twist on classic risotto, The Kitchen uses farro (hence the name "farrotto") instead of rice. No endless stirring required!
Time 1h15m
Yield Makes 4 main-course servings
Number Of Ingredients 14
Steps:
- Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes. Cool; grind in spice grinder. Transfer 1 1/2 teaspoons cumin to small bowl. Mix in yogurt, 1 tablespoon lemon juice, and minced garlic. Season with salt and pepper. Cover and chill.
- Preheat oven to 400°F. Coat large rimmed baking sheet with nonstick spray. Place squash in large bowl. Add 2 tablespoons oil; toss to coat. Spread squash out on sheet. Sprinkle with salt and pepper. Roast until tender, about 25 minutes.
- Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes. Drain farro and cool.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced garlic and 1 tablespoon chile; sauté 1 minute. Add onion cubes and garbanzo beans; sauté 1 minute. Add roasted squash and cooked farro and toss to blend. Sprinkle with 1 1/2 teaspoons ground cumin and 1 1/2 tablespoons lemon juice; toss to blend. Season to taste with salt, pepper, and more lemon juice, if desired.
- Mound farro mixture on 4 plates. Spoon yogurt mixture over. Sprinkle with cilantro, sliced onion, and remaining chile. Drizzle with extra-virgin olive oil and serve.
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- Preheat oven to 375 degrees F. Line two large shallow baking pans with foil; set aside. Place squash in a very large bowl; drizzle with oil and the 2 tablespoons honey. Using your fingertips, rub the oil and honey into the squash pieces to coat evenly. Sprinkle with the 1/4 teaspoon sea salt and the pepper. Arrange the squash pieces in a single layer in the prepared baking pans.
- Roast 30 to 45 minutes or until tender when pierced with a fork or a small, sharp knife, turning the pieces once or twice during roasting.
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