Tag: squash

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Summer Vegetable Gratin

This shows exactly how to assemble the gratin.

Occasionally we need to make up a little something for a dinner meeting that takes place once a month. It’s never any trouble; in fact, often, the hardest part is deciding what to make. This month, we discussed various options for a vegetable side dish, but none was “vegefied enough.” They all relied on some sort of starch to bulk them up: you know, pasta- or rice- based casseroles, that sort of thing. So, we went back to the stacks in The Scratchin’ It Central Library, and came up with this recipe.

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Butternut Gratin

butternut gratin
butternut gratin
A great side for holiday meals.

Originally, this recipe was for a pumpkin gratin that we got from a small book by Jacques Pépin, Poulets & Legumes. Not only does it contain recipes, it’s illustrated with artwork by the chef himself. The shape and size of the book might fool you into thinking it’s for children, but it’s not. It is, indeed, a cookbook.

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Gemelli with Glazed Delicata Squash and Hazelnuts

gemelli with glazed delicata squash and hazelnuts

gemelli with glazed delicata squash and hazelnuts
Super easy!

We were excited to see a Delicata squash as one of the items in our most recent CSA share pickup. For those who haven’t had one, these are a full-flavored winter squash, but the skin is very delicate and edible, making it an easy squash to prepare. Last time we had a Delicata  squash, we roasted it with spices and sesame seeds. You can read about that recipe in the Squash Half-Moons with Butter, Sesame, and Salt post. This time we needed to bulk up the amount of food as this would be our main course for dinner, so we put together a little dish that included pasta.

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Pumpkin and Walnut Gnudi

pumpkin walnut gnudi

pumpkin walnut gnudi
Italian dumplings with sauce!

You haven’t heard of gnudi? We hadn’t, either, until we read about them in Pasta, by Gianni Scappin, Alberto Vanoli, and Francesco Tonelli, which provided us with a recipe for Ricotta and Spinach Gnudi, on which this recipe is based. Gnudi are simply small dumplings, somewhat like gnocchi, but easier to make. Easy is good. So, with a pumpkin from our CSA share, we went about making up a batch of dumplings.

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Peppery Fettuccine in a Creamy Butternut Sauce

Peppery Fettuccine and Craemy butternut squash sauce

Peppery Fettuccine and Craemy butternut squash sauce
Peppery and creamy!

It’s that time of year. The third week in June when the temperatures really start to soar. We’re talking about highs around 116°F. Quite hot! So, that means we don’t bake as much; instead, we tend to make more meals on top of the stove to prevent heating the kitchen. Such as this meal; everything is made right on the stove, and you can even make up the sauce hours in advance.

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Zucchini Bread

zucchini bread

zucchini bread
Is it bread? Is it cake?

We didn’t really want to do this post, as everyone has a recipe for zucchini bread that he or she thinks is the best in the world. And, why not? Most zucchini bread is really good. Moist, tender, more of a cake than a bread, what’s not to like? And, with everyone having a favorite, what could we really add to the discussion? So, we didn’t want to post about zucchini bread.

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