Sweet Meat – Winter Squash

Sweet Meat Soup

Easy Peasy Japanese

Ingredients

4 cups Sweet Meat Squash cubed 3/4”
2 tbsp butter
1 medium onion diced
2 tbsp butter
2 cups chicken broth
1/2 tsp ginger
1/4 tsp cinnamon
Salt and pepper to taste

Instructions

Cut the squash in quarters. Cut the skin away.
Cut in 3/4” cubes
At medium heat, brown the cubes in the butter and put aside.
In a large pot, sweat the onion in the remaining butter then add the cubed squash.
Add the chicken broth, the cinnamon and ginger. Bring to boil and let simmer for 15-20 min.. Salt and pepper to taste.
Once the cooking is finished , blend in a blender. For a velvety texture, add some cream.

Winter Luxury squash and date cookies

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Winter Luxury squash and date cookies

Ingredients

¾ cup of Winter Luxury puree
1 banana mashed
½ cup tapioca flour
1 tsp. cinnamon
¼ tsp. sea salt
½ tsp. of baking soda
1 tbsp coconut butter
2 tbsp. coconut flour
¼ tsp. apple cider vinegar
5-7 chopped dates (optionaor chocolate chips
1 spice for pumpkin pie optional

Instructions

Preheat the oven to 350 °. Use a food processor or whisk to mix all the ingredients except the dates.
Finely chop the dates. Add the dates to the dough and stir gently with a spoon.
Place the parchment paper on a cookie sheet (to prevent the cookies from sticking). Pour a spoonful of dough on the baking sheet for each cookie. The dough will be wetter than regular cookie dough. If necessary, use the spoon to give the dough the shape of a cookie.
Bake the cookies at 350 ° for about 10 minutes or until an inserted toothpick comes out clean.
Enjoy your meal!

Apple and Squash stuffing

PREPARATION 15 MIN COOKING 1:20

Ingredients

4 cups of Blue or Red Kuri squash peeled and cubed
2 onions chopped
2 celery stalks diced
2 cups of apples peeled and cubed
1 garlic clove chopped
75 ml of olive oil
4 slices of pancetta about ½ cm ¼ inch thick, diced (225 g approximately)
1 lb ground pork
2 tbsp Dijon mustard
8 cups stale loaf cut in cubes without the crust
3 cups of chicken or beef broth
2 eggs lightly beaten
250 ml toasted and crushed walnuts
Salt and pepper

Instructions

Butter a large baking dish about 33 x 23 cm (13 x 9 ior at least 3 liters (12 cups).
In a large non-stick skillet or large saucepan, brown the squash, onions, celery, apples and garlic in half the oil for about 10 minutes. Salt and pepper. Transfer to a large bowl.
In the same pan, brown the pancetta and the minced meat in the rest of the oil. Add the mustard. Salt and pepper. Pour over the vegetables and add the rest of the ingredients. Mix well and distribute in the baking dish. Bake the stuffing in the oven for the last 30 minutes of cooking the turkey on the bottom rack. While the turkey is resting, increase the oven temperature to 180 ° C (350 ° F) and cook the stuffing for another 30 minutes or until the filling is firm and golden brown. Serve with roasted sage butter (see recipe).
If you are not cooking the turkey, bake the stuffing in an oven preheated to 180 ° C (350 ° F) for about 1 hour or until the filling is firm and golden brown.

Maxima Squash Soup with Carrots & Pancetta

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Maxima Squash Soup with Carrots & Pancetta

https://blog.williams-sonoma.com/carrot-and-squash-soup-with-pancetta/

Ingredients

1 1/2 lb. Maxima squash peeled and cut into chunks
1 lb. carrots peeled and cut into chunks
2 yellow onions cut into chunks
3 large garlic cloves coarsely chopped
4 fresh thyme sprigs
2 Tbs. coarsely chopped fresh basil
1 Tbs. coarsely chopped fresh flat-leaf parsley
Fine sea salt and freshly ground pepper
1/4 cup (2 fl. oz./60 mextra-virgin olive oil plus more for drizzling
4 cups (32 fl. oz./1 chicken broth plus more for thinning the soup
6 oz. pancetta diced into 3/4-inch cubes

Instructions

Preheat an oven to 425°F (220°C).
In a roasting pan, combine the squash, carrots, onions, garlic, thyme, basil and parsley. Season with 1 tsp. salt and a grinding of pepper. Drizzle the 1/4 cup olive oil over the vegetables and toss to coat. Roast, stirring every 15 minutes, until tender and browned in spots, about 45 minutes.
Remove the vegetables from the oven and discard the thyme sprigs. Transfer the vegetables to a soup pot and add 4 cups of the broth. Using an immersion blender, puree the soup until smooth. Alternately, transfer the soup to a blender, puree until smooth and return the soup to the pot. Add more broth to thin the soup to the desired consistency. Place over medium-low heat and cook until warmed through, about 10 minutes.
Meanwhile, in a dry fry pan over medium-low heat, sauté the pancetta until crisped and some of the fat is rendered, 12 to 15 minutes. Transfer to paper towels to drain.
Ladle the soup into bowls, garnish with a few of the pancetta “croutons,” drizzle with olive oil and serve.

Sweet Meat Pasta Sauce

Ingredients

1 1/2 lbs of your favorite ravioli
3 tbsp flour
2 cups chicken broth
1 cup milk
2 tbsp butter
3 cloves garlic minced
1/2 cup shredded Parmesan cheese
1 cup Sweet Meat squash puree
1/4 cup minced fresh parsley
1 tbsp minced fresh sage
dash of freshly grated nutmeg
1/4 cup toasted pine nuts
1/4 cup chopped walnuts toasted

Instructions

1 Bring a large pot of water to a boil, salt, and cook the ravioli almost to el dente.. Drain.
2 Meanwhile, in a large bowl, whisk together the flour, chicken broth and milk.
3 In a large skillet, melt the butter. Add the garlic and cook until fragrant, 30-60 seconds. Add in the milk mixture, Parmesan  cheese, Sweet Meat puree, parsley, sage and nutmeg. Cook uncovered, stirring occasionally, until thickened, about 10-15 minutes.
4 Stir the ravioli into the sauce. Serve topped with the pine nuts and walnuts.

Chilean Stew or Cazuela (chicken, corn, Maxima squash)

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Chilean Stew (Chicken, Corn, Maxima Squash) or Cazuela

Cazuela means casserole in Spanish and this rustic dish is a classic one pot meal, half chicken soup, half stew. Squash, potatoes and corn are a traditional part of cazuela, and green vegetables can vary with the season.

Servings: 5 portions

Equipment

large soup pot

Ingredients

1 chicken cut in 8 pieces
1 onion sliced
water
Salt and pepper
4 medium potatoes quartered (about 1½lb)
3/4 cup rice
1 lb maxima squash cut in large chunks
4 ears of yellow corn cut across into 3 pieces
2 cups green beans trimmed and halved
2 tbsp chopped fresh cilantro

Instructions

Trim any fat from the chicken, leaving some skin for richness. Put pieces in the pot with the onion, water to generously cover, salt and pepper. Add the lid, bring to a boil and simmer 30 minutes.
Add the potatoes, rice, Maxima squash cubes and corn with more water to cover and stir to mix everything together. Cover and continue simmering until the chicken, rice and vegetables are nearly tender, 15-20 minutes longer.
Add the green beans and continue simmering until tender, 7-10 minutes. At the end of cooking, the chicken, rice and vegetables should be very tender, almost falling apart. Stir the cilantro into the broth, taste and adjust seasoning. Serve the stew in soup bowls with spoons, knives and forks.
Note: Cazuela can be kept in the refrigerator for 2-3 days and, as you can imagine, it improves each time you reheat it. Add the cilantro just before serving.

Cream of Sweet Meat Soup with Bacon & Cardamom

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Cream of Sweet Meat Soup with Bacon and Cardamom

Ingredients

8 cups chicken broth
6 cups of Sweet Meat squash diced
3 medium potatoes diced
2 cups carrots diced
150 ml chopped onions
105 ml leeks minced
60 ml melted butter
Salt and Pepper
Garnish
100 ml of cream 15%
2 bacon slices cut into small cubes
30 ml squash cubed
4 or 5 grains of cardamom
Pinch of Parsley

Instructions

Instructions for garnish: Brown the bacon with the diced squash. reserve. Heat the crushed cardamom seeds in the cream for about 5 minutes.
Melt the butter and sweat onions and leeks.
Add the squash and carrot. Cook 5 minutes.
Add the chicken broth. Bring to a boil and simmer for 15 minutes. Season at this time.
Add the diced potatoes and cook another 10 minutes.
When the vegetables are tender, blend all in a mixer until a beautiful purée is obtained.
Add at the very end, incorporate the cardamom-infused cream to your soup.
Arrange in a bowl, making sure to put in the center the small bacon gilded bacon and a nice sprig of Italian parsley .