Ingredients

1/4 cup olive oil

1 cup frozen white pearl onions, thawed

4 garlic cloves, finely chopped

1 tablespoon chopped fresh sage

1 small bunch kale, center ribs and stems removed, leaves chopped

Kosher salt, freshly ground pepper

1/4 cup all-purpose flour

3 cups low-sodium chicken broth

1/2 small butternut squash, peeled, cut into 1/2" pieces (about 1 1/2 cups)

1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)

1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed

1 large egg

 

Directions

Place a rack in upper third of oven; preheat to 425°F. Heat oil in an 8" cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.

Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.

Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.

Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1" slits in top to vent.

Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375°F and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.

 

Portuguese Kale and Potato Soup

Gourmet / November 2009

 

Ingredients

1/4 cup extra-virgin olive oil, divided

1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces

1 medium onion, chopped

2 garlic cloves, minced

1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces

6 cups water

1 pound kale, stems and center ribs discarded and leaves very thinly sliced

Accompaniment: piri-piri sauce or other hot sauce

 

Directions

Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.

Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.

 

Red Thai Curry with Kabocha Squash

Chowhound.com

 

Ingredients

1 tablespoon vegetable oil

1 medium yellow onion, medium dice

1 1/2 teaspoons kosher salt, plus more for seasoning

2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips

4 medium garlic cloves, finely chopped

1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)

3 tablespoons Thai red curry paste

1 (13- to 14-ounce) can unsweetened regular coconut milk

1/2 cup water

1 tablespoon soy sauce

1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes

2 teaspoons freshly squeezed lime juice

1/4 cup coarsely chopped fresh cilantro

 Steamed white rice or steamed brown rice, for serving

 

 

Directions

 

Using prepared red curry paste is an easy and fast way to add traditional Thai flavors to this vegetarian one-pot meal. Start by sautéing onion, bell pepper, garlic, and ginger with red curry paste, then add coconut milk to create the base for the stew. Chunks of kabocha squash simmer in the base for about 20 to 25 minutes, enough time for the curry to thicken, creating a creamy and slightly sweet dish. Spoon it over steamed white rice or brown rice and pack up any leftovers for a hearty lunch. 

 

Roasted Kabocha Squash Soup

Simplyrecipes.com

 

Ingredients

A half a large kabocha squash, seeded (about 3 to 4 pounds for the half)

1 Tbsp olive oil

Salt

1 1/2 Tbsp olive oil

2 cups chopped or sliced onions

2 ribs of celery, sliced

3 cloves garlic, chopped (about 1 Tbsp)

1 1/2-inch piece of fresh ginger root, peeled and grated

1 1/4 teaspoon ground cumin

1/2 teaspoon ground coriander

4 cups of chicken stock

2 teaspoons kosher salt

1/4 teaspoon black pepper

Garnish with lime juice and chopped fresh cilantro

 

Directions

1 Preheat oven to 400°F. Use a heavy chef's knife or cleaver (it helps if you have a rubber mallet as well) to cut the kabocha squash half into a few large pieces. (Kabocha squash is thick and meaty and can be a challenge to cut. So take care! Make sure the squash is stable on your cutting board before you start to cut it.)

Scoop out the seeds (you can toast them like pumpkin seeds!) and stringy insides. Place the squash pieces on a foil or silpat lined roasting pan. Rub olive oil over all sides, and sprinkle with salt.

Put the squash pieces skin side up on the pan. Roast for 45 minutes to an hour, until completely cooked through, soft, and caramelized at the edges. Remove from oven and let sit.

 

2 Heat olive oil on medium high heat in a large (4 to 6 quart) thick-bottomed pan. Add the onions and celery. Lower the heat to medium and cook until softened, 8 to 10 minutes. Add the garlic, ginger, cumin, and coriander and cook 2 minutes more.

 

3 Once squash is cool enough to handle, remove and discard the skin. Place the roasted kabocha squash flesh into the pot with the onions and celery mixture. Add the stock, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook 8 to 10 minutes.

 

4 Remove from heat. Use an immersion blender (or work in batches with a standing blender, only filling the blender bowl 1/3 of the way each time) to purée the soup.

Add more salt to taste. Sprinkle with lime juice and chopped cilantro to serve.