Rosemary Peas N Squash Recipes

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BRAISED CHICKPEAS WITH SQUASH



Braised Chickpeas with Squash image

Girl Meets Farm host Molly Yeh celebrates Rosh Hashanah with a vegetarian dish inspired by braised brisket.

Provided by Molly Yeh

Categories     side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 large onion, chopped
2 large or 4 small carrots, chopped
2 stalks celery, chopped
Kosher salt
Pinch of cayenne pepper
Freshly ground black pepper
4 cloves garlic, minced
1 cup dry red wine
1 small butternut squash (about 1 pound), peeled and cut into 1 1/2-inch cubes
1 14-ounce can diced tomatoes
2 cups vegetable broth
2 15-ounce cans chickpeas, drained and rinsed
2 sprigs rosemary
2 bay leaves
Chopped fresh parsley, for topping
Bread, for serving

Steps:

  • Preheat the oven to 350˚. Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Add the chopped onion, carrots, celery and a pinch of salt and cook, stirring occasionally, until soft, 10 to 12 minutes. (Alternatively, you can work in a non-ovenproof pot and transfer your mixture to a baking dish when it's time to move it to the oven.)
  • Add the cayenne, a few turns of pepper and the garlic to the pot and cook another minute, until fragrant. Add the wine and cook until it's reduced by half, 3 to 4 minutes. Add the squash, tomatoes, broth, chickpeas, rosemary and bay leaves; give everything a stir.
  • Cover the pot, transfer to the oven and braise until the chickpeas are soft and the squash is tender, about 2 hours. Discard the bay leaves and rosemary sprigs before serving. Top with parsley, serve with bread and enjoy!

WINTER SQUASH CASSEROLE WITH ROSEMARY



Winter Squash Casserole With Rosemary image

A pungent bath of minced garlic and rosemary gives a squash casserole new life, and in turn, this casserole gives new life to your fall and winter tables. It comes from Sarah Leah Chase, a cook on Nantucket, Mass., whose book "Cold-Weather Cooking" is full of good things for the winter holidays. Flouring the squash cubes helps them form a crust, and prevents the casserole from becoming mushy; the whiff of ginger in the coating is barely detectable but adds freshness. Slow-baking the squash turns it tender and sweet.

Provided by Julia Moskin

Categories     dinner

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

2 medium-size winter squash (such as butternut, delicata, Hubbard or a combination) peeled, seeded and cubed (about 8 cups cubes)
¼ cup all-purpose flour
1/8 teaspoon cornstarch
2 teaspoons ground ginger
1 teaspoon salt, more to taste
½ teaspoon black pepper, more to taste
4 to 6 garlic cloves, minced
½ cup finely chopped parsley
2 tablespoons finely chopped fresh rosemary
1/3 cup plus 2 tablespoons olive oil

Steps:

  • Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
  • In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
  • Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
  • To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 3 grams

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