Butternut Squash Purée with Nutmeg

Butternut squash is still one of my favorite squashes because it maintains its rich orange color after cooking and has a sweet creamy flavor. Nutmeg pairs well with squash, especially creamy squash such as butternut, due to the mild background squash provides for the strong flavor of nutmeg. Nutmeg comes from the Myristica fragrans, an evergreen nutmeg tree from the Spice Islands of Indonesia, which provides both nutmeg, the seed and mace, the seed's aril or covering. Though I think of fall and winter too, butternut squash purée reminds me of spring because it is bright in color and light in taste. I like to pair this purée with orange pecan kale, wheat berry salad or blue potatoes and use it as a pizza topping with goat cheese and caramelized onions.

Milk may be used in place of cream. A larger or smaller squash may be used with slight quantity adjustments to the other ingredients.

1 1.5-2 lb butternut squash, peeled and cut into ½" cubes

2 tbsp butter

¼ c cream

¼ tsp nutmeg, grated

salt and pepper

1. Place cubed squash in a steamer basket over a pot with water up to the basket. Cover and steam until squash is very tender, about 15 minutes. Remove squash from heat and place steamed squash in food processor.

2. Add cream, butter and nutmeg to squash and purée until smooth, adding more cream as necessary to reach desired consistency. Season to taste with salt and pepper.

3. Serve squash purée warm or room temperature.

Serves 3-4

Matar Saag Paneer : Indian Cheese with Spinach and Peas

Saag and matar are two of my favorite Indian dishes, spinach and peas respectively cooked in a fragrant tomato sauce. I especially like them combined and served with fried paneer, which is a form of Indian cheese. For recipes and ideas, such as this curry, I generally turn to Julie Sahni's book Classic Indian Cooking. A few weeks ago, I decided to make homemade paneer, which was surprisingly easy and satisfying and became the inspiration for and main ingredient in this dish, based on recipes in Classic Indian Cooking.

Paneer may be found at specialty grocery stores or paneer from scratch. Meat such as chicken or lamb may be used instead of paneer.

2 c paneer, cut into ½ inch cubes

1 c cooked spinach

1 c peas, fresh or frozen

1 small yellow onion, finely chopped

1 clove garlic, pressed or finely chopped

1 c tomatoes, fresh or canned, finely chopped

1 ½ c hot water

6 tbsp ghee or vegetable oil

1 tbsp fresh ginger, finely chopped

1 tsp ground coriander

½ tsp turmeric

¼ tsp black pepper

½ tsp paprika

1 tsp flour

1 tsp garam masala

2 tbsp cilantro, finely chopped

salt

1. Spread paneer on a clean dish towel and allow cubes to dry slightly, about 30 minutes. Dust paneer in flour. Heat 3 tbsp ghee or oil in a medium over medium heat. Working in small batches, add paneer to skillet and fry, turning evenly until lightly browned, about 5 minutes. Remove from heat and set aside.

2. In a large heavy pan or Dutch oven, heat ghee or oil used for frying and remaining ghee or oil over medium heat. Add onions and sauté until slightly brown, stirring constantly. Add garlic and ginger and sauté until fragrant, about 1 minute. Add coriander, turmeric, paprika, black pepper, sauté for about 10 seconds and add tomatoes. Cook until sauce thickens, about 10 minutes.

3. Add 1 ¼ c water and spinach and bring sauce to a boil. Reduce heat to medium low, cover and simmer for about 15 minutes. Remove sauce from heat and cool slightly before puréeing sauce with an immersion blender or other food processor.

4. Return sauce to the large pan over medium heat and add peas, fried paneer and ¼ c water. Reduce heat to medium-low and simmer until peas are cooked. Remove from heat, season to taste with salt, cover and allow dish to rest at least 1 hour before serving.

5. Reheat, adding garam masala and cilantro and gently combine before serving. Serve over basmati rice or with Indian bread.

Serves 3-4

Creamy Polenta

Polenta is an Italian version of cooked grain, commonly made with white or yellow cornmeal, and often referred to as a peasant food due to the use of an inexpensive and accessible ingredient. Cooked grains have been a staple of Italian cuisine for many years, though earlier forms of polenta utilized a variety of ingredients such as farro and chestnut because corn had yet to be introduced to Europe from the Americas. Polenta is served in different ways depending on the region including soft, dense, firm, shaped or fried. I like to serve polenta with stuffed summer squash or stuffed acorn squash.

Any grind of cornmeal will work, but cooking time may have to be adjusted. More water may be added as necessary. Any fresh herb will work.

1 c cornmeal, finely ground

4 c water

¼ c parmesan, grated

1 tbsp butter

1 large clove garlic, pressed or finely chopped

1 tsp fresh rosemary, finely chopped

salt and pepper

1. In a large heavy pot, combine cornmeal and water and place over medium-high heat. Bring contents to a boil, stirring continually to prevent cornmeal from clumping or sticking to the bottom. Reduce heat to medium or medium-low, so that contents are at a simmer. Continue stirring frequently until water content has been reduced and mixture is creamy, 30-40 minutes. Once desired consistency has been reached, remove polenta from heat.

2. Add Parmesan, butter, garlic and rosemary to polenta, stirring to thoroughly combine, cover and set aside for 10 minutes.

3. Season to taste with salt and pepper. Serve warm.

Serves 3-4

Arugula Salad with Oranges and Almonds

Arugula, also known as eruca or rocket (roquette), is a member of the Brassicaceae family and native to the Mediterranean. For some reason, I spent many years disliking arugula. I recall removing it from sandwiches in Italy and always requesting it to be either omitted or exchanged when ordering. A few years ago something shifted and suddenly arugula became one of my favorite greens and my preferred choice for salads. I make this salad often, as it is quick, fresh and delicious and quite often it accompanies pizza or gnocchi or stuffed vegetables.

For Susan, who requested I post the recipe for this salad.

4 c fresh arugula

¼ c sliced almonds, toasted

1 large orange, segmented

1-2 tbsp parmesan, grated

1 tbsp fresh orange juice

1 tbsp olive oil

salt and pepper

1. In a small bowl, combine orange juice and olive oil. Season dressing to taste with salt and pepper and set aside.

2. In a medium mixing bowl or salad bowl, combine arugula, almonds, Parmesan and oranges. Whisk dressing, slowly drizzle on arugula mixture and gently toss to combine. Serve immediately.

To segment oranges: using a serrated knife, slice the ends off of the orange. Placing the orange on one end, carefully remove the peel working from end to end and rotating orange. After peel is removed, segment the orange by cutting along the edge of each dividing skin.

Serves 3-4

Summer Squash Stuffed with Ricotta

Squash originated in the Americas and the genus Curcurbita has been cultivated for thousands of years. Summer squash, like zucchini, are fruits from the species C. pepo. Summer squash are harvested when still immature so that their rind is still tender and therefore edible. Due to their tenderness, summer squash have a shorter storage life than their winter counterparts. Summer squash are versatile vegetables, being so tender and mild, and I like cooking with them often. The ricotta filling accompanies the squash well with a subtle but rich flavor. I have served stuffed squash with gnocchi and arugula pesto or creamy polenta.

Zucchini may be used instead of summer squash.

2 medium summer squash, halved

1 medium carrot, trimmed and finely diced

1 stalk celery, trimmed and finely diced

1 small yellow onion, trimmed and finely diced

1 clove garlic, pressed or finely chopped

¼ c parsley, finely chopped

1 tbsp olive oil plus more for drizzling

1 c ricotta

¼ c breadcrumbs

1 small tomato, sliced into thin rounds

salt and pepper

1. Preheat oven 375 degrees. Using a spoon, scoop seeds and pulp from squash halves until the shells are roughly ¼ inch thick. Brush with olive oil and set aside.

2. Heat 1 tbsp olive oil in a medium skillet over medium heat. Add onion, celery and carrot and sauté until translucent, about 5 minutes, add garlic and remove from heat.

3. Combine ricotta, parsley, breadcrumbs and sautéed ingredients in a medium mixing bowl. Season to taste with salt and pepper.

4. Fill each squash half with ricotta mixture until level with rim. Place halves in a baking dish with filling sides up, lay tomato rounds on top of filled squash and drizzle with olive oil.

5. Bake squash halves until lightly browned and tender, 20-30 minutes. Remove from oven and let cool, 5-10 minutes. Serve warm or room temperature.

Makes 4 stuffed squash

Pizza

Homemade pizza is fairly easy and enjoyable to make, as there are endless delicious toppings. Pizza is essentially a flat bread covered with various toppings, a method which many cultures and cuisines share and has been popular in the Mediterranean region for centuries. Modern pizza owes its origin to Neapolitan cuisine, first with tomato and later with cheese. This pizza dough recipe is based on a Cook's Illustrated recipe I found in Baking Illustrated. I made a classic Margherita pizza with tomato sauce, basil and fresh mozzarella, originally served in 1889 to Queen Margherita of Savoy to resemble an Italian flag. Other pizza toppings which are delicious as well include butternut squash with goat cheese and roasted cherry tomatoes with fresh mozzarella. I generally serve pizza with salad, such as caesar or arugula with oranges and almonds.

For Heather, who requested a pizza dough recipe.

2 c flour plus more for shaping dough

1 tsp salt

1 ¼ tsp yeast

¼ c water, warm

½ c water, room temperature

1 tbsp honey

1 tbsp olive oil plus more for bowl

1. Place warm water in a small mixing bowl. Sprinkle yeast on water and let stand until yeast swells and dissolves, 5-10 minutes. Combine flour and salt in mixing bowl.

2. Once yeast is ready, add room temperature water, olive oil and honey. Add the liquid ingredients to the dry ingredients and gently mix to combine. Knead dough until dry to touch and elastic, about 7 minutes, adding additional flour as necessary. Place kneaded dough in a large well-oiled mixing bowl, cover with plastic wrap and let rise until doubled in size, about 2 hours.

3. Preheat oven to 500 degrees. Preheat baking stone as well, if one is being used for pizza.

4. Punch dough down to deflate, turn onto a floured working surface, divide into two equal balls and cover with a damp towel. Let dough relax in balls for 10-20 minutes.

5. Working with each ball by hand, shape the dough into a 10" round or other size and shape as desired. Place dough on a flour pizza peel, if using a baking stone, or a parchment lined cookie sheet. Brush the surface of formed pizza dough with olive oil.

6. Place desired toppings on pizza and bake until done, 8-12 minutes depending upon thickness of pizza and toppings.

Makes 2 10" pizzas