Winter Spreads

pumpkinLast night a friend texted asking for easy recipes for some winter spreads.  I texted back some vague direction but she asked for more detail… here it is. For dipping I suggest: good bread, roasted Brussel sprouts, sliced kohlrabi, romaine leaves…

Winter Squash

winter squash (kobocha if available), olive oil, salt, pepper, fresh sage
Heat oven to 375 degrees.
Cut winter squash in half and remove seeds.  I love kobocha but any type will work.
Rub squash with olive oil and place on a sheet tray cut side down.  Cook until tender.  Time will vary from 15-45 minutes depending on size and density of squash.  While squash is cooking slice onion thin, rub with olive oil and season with salt and pepper and place on a separate sheet tray. Cook in squash oven until lightly browned.
Once squash is cooked remove flesh and place in a blender  or food processor with onion, a few leaves of fresh sage (careful and do not add too much) olive oil, salt and pepper to taste. Puree until as fine as possible. Taste and adjust seasoning.
White Bean Truffle
2 cups cooked white beans, 2 tablespoons truffle oil, salt and pepper to taste
Cook any type of white bean until tender or open, drain and rinse a can or two of white beans.
Place beans in a high speed blender or food processor and puree with truffle oil, salt and pepper to taste.  If dip is too thick add a tablespoon or two of water.
6 cups clean spinach, 3 cloves garlic, 2 tablespoons olive oil divided,
Heat oven to 375 degrees.
Break a bulb of garlic into individual cloves and rub with 1/8 teaspoon olive oil.  Cook until soft but not brown, 5-10 minutes.  Remove from oven, cool and peel of papery skin.
Take 1/4 head of cauliflower, cut into small pieces and place on a sheet tray.  Season with 1 teaspoon olive oil, salt and pepper.  Cook until soft and golden brown (this will take about 10 minutes).
Place spinach on a sheet tray.  Season with 1 teaspoon olive oil, salt (not too much since spinach is naturally salty) and pepper.  Place in oven for a couple minutes until spinach is just wilted.
Place spinach, cauliflower, 2 cloves of garlic and remaining olive oil in a food processor or high speed blender.  Process until smooth.  Add more garlic if desired, season with additional salt and pepper.
This entry was published on January 21, 2015 at 3:55 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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