Pepita And Pistachio Sauce With Roasted Squash And Whole Grain Penne Recipes

HEIRLOOM SQUASH SALAD WITH PEPITA PURéE AND PICKLED SHALLOTS

Steps:

• Make the pepita purée: Heat oven to 350 degrees. Toss the pepitas with 1 teaspoon of the olive oil and roast until evenly browned, 5 to 7 minutes. Remove from oven and allow to cool.
• Set aside 2 tablespoons of the cooled pepitas and place remaining pepitas in a blender with 3/4 cup vegetable stock. Purée, drizzling in the remaining olive oil. Add lemon juice and season with salt and pepper to taste. Purée again, adding more broth if necessary for a consistency that is slightly thinner than tomato paste.
• Cook the shallots: Bring a large saucepan of lightly salted water to a simmer. Meanwhile, in another large saucepan, combine the vinegar, sugar, cinnamon, cloves, bay leaf, star anise and red pepper flakes. Bring the vinegar mixture to a boil, reduce heat to low and cover and simmer for 5 minutes.
• Prepare a large bowl of ice water. Blanch the shallots in the simmering water for 2 minutes. Using a slotted spoon, transfer to the bowl of ice water until cooled, then drain well.
• Add the shallots to the vinegar mixture and simmer for 1 minute. Transfer to a bowl and allow to cool. Cover and refrigerate for up to 1 week; bring to room temperature before using.
• Make the squash: Heat oven to 450 degrees. Fill a large pot halfway with lightly salted water and set over high heat to bring to a simmer. Prepare a large bowl of ice water. Spread paper towels across two baking sheets and set aside.
• Using one type of squash at a time, blanch in the simmering water until tender but not falling apart. The delicata and butternut squash may take about 2 minutes; the kabocha may take slightly longer. Be careful not to overcook. As soon as the squash are blanched, remove with tongs or a slotted ladle and plunge into the ice water. When they have cooled, transfer to paper towels. Pat the squash with paper towels and allow to dry well; they will not brown when roasted if the surfaces are not dry.
• Spread all the squash on 2 large baking sheets and season with salt and pepper. Drizzle with oil and rub the surfaces to coat well. Roast until the squash starts to color, 5 to 10 minutes. Meanwhile, spread the pepita purée on a large platter or individual plates, creating an even layer about 1/8-inch thick.
• Transfer the roasted squash to the platter or plates on top of the purée, arranging it loosely to show off the different shapes. Disperse a cup of the drained pickled shallots among the squash. Garnish with the remaining pepitas, and serve warm.

ROASTED KABOCHA SQUASH, HARICOTS VERTS, MUSHROOMS AND PEPITAS

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt. Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.
• Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.
• Place the pepitas on a sheet tray and roast for 7 to 8 minutes.
• When all the veggies are roasted, combine all them. Garnish with the toasted pepitas and chives.

ROASTED STUFFED SQUASH WITH HERBY PISTACHIO SALSA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the squash in half lengthways and scoop out the seeds. Get a flameproof roasting tin ready that will fit the squash snugly (ours measured 22 x 18cm). Oil the squash and season with salt, then place cut-side down in the tin with an unpeeled garlic clove or 2 in the cavity of each half. Roast for 1 hr.
• Once tender, carefully lift the squash halves and garlic onto a board. Melt the butter in the tin over a low heat, add the onions and cook gently for 10 mins until soft and caramelised. Splash in the vinegar and scrape any sticky bits from the base of the dish. Squeeze the cooked garlic from the skins and stir into the onions with the allspice and rice. Season well and pour over 350ml hot water. Bring to a gentle simmer, then remove from the heat, carefully wrap the tin in foil and cook in the oven for 25 mins with the squash placed cut-side up directly on the oven rack alongside.
• Fluff up the rice with a fork and check it is cooked. If not and the tin is dry, add a splash more water, re-wrap in the foil and return to the oven for 5-10 mins. Scoop some of the soft squash out of the skins, leaving a layer of about 1cm in the skin. Mix the scooped-out squash into the rice, breaking it into smaller chunks as you mix. Add the pomegranate and feta and pack the rice mixture back into the squash halves, then put back in the tin, leaving any extra rice around the squash. Return to the oven for 10 mins.
• Mix the ingredients for the salsa together in a bowl. When the squash is ready, spoon the salsa over the top, then cut into wedges to serve.

WHOLE ROASTED CAULIFLOWER WITH PISTACHIO PESTO

Steps:

• Make the cauliflower: Position a rack in the center of the oven and heat oven to 400 degrees. Trim the cauliflower, making sure the stem is cut flush with the head so it sits flat. Heat a 10-inch cast-iron or other heavy ovenproof skillet on the stove over medium heat. Add 1 tablespoon oil, the onions and 1/4 teaspoon salt and cook, stirring, until translucent and turning golden on the edges, 7 to 10 minutes. Stir in 3/4 cup water and remove from the heat.
• Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining 1/2 teaspoon salt. Clear the center of the skillet and place the cauliflower in it. Cover the pan tightly with foil and place in the center of the oven. Bake until a paring knife meets no resistance when inserted into the cauliflower, 20 to 30 minutes.
• Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.
• Turn oven to 450 degrees on the regular setting or, if you have a convection option, 425 degrees. Uncover the cauliflower and baste with some of the pan juices. Cook, basting occasionally and adding 1/4 cup of water to the pan if it threatens to dry out, until nicely browned, 20 to 30 minutes more. Spoon the pesto over top, sprinkle with reserved lemon zest and more herbs, and serve.