foodidude
  • Home
    • Disclosure Policy • Disclaimer
  • Foodidude Exclusives™
    • Chefs >
      • Luke Venner, Executive Chef, Elm Restaurant
      • Hank Barrett, Executive Chef, Sangria Modern Spaniard Cuisine
      • Jason Clark, Executive Chef, Mount Hill Tavern
      • Jason Clark, Chef de Cuisine, Final Cut Steakhouse
      • Jason Viscount, Executive Chef, BRICCO
      • Travis Mumma, Executive Chef, Cafe Fresco
      • Lawrence Rosenberg, Bacon Bites
      • Daneyon White, Executive Chef, Chef Exclusive
      • Cassandra Callahan, Pastry Chef, Ciao! Bakery and BRICCO
    • Restaurateurs >
      • Rob Russo, Proprietor, Girasole Cucina Italiana
      • Shannon Cerrigone, Juan Melkissetian, Chef John, Slider Street
      • Joseph Marazzo, Proprietor, Virgola
      • Maudeline Pierre Louis, Owner, Maddy's Authentic Caribbean Cuisine
      • Frank Dominick, Fusion Fire Asian Restaurant
      • Craig & Chris Kunisch, Allendale Bar & Grill/Mahwah Bar & Grill
    • Entrepreneurs >
      • Timothy Kavarnos, Founder, Salamander Sauce Company
      • Lawrence Rosenberg, Bacon Bites
      • Johnny Meatballs DeCarlo, The Meatball King of NJ
  • Foodidude's Kitchen
  • History Of...
  • FoodiPartments
    • SoFab
    • Foodidude Adventures
    • Karen's Kucina
    • Clean Eating with Jess
    • Liv On Cake
    • Hurricane Jane
    • Restaurant Reviews

Fig & Apple Cornbread Stuffed Delicata Squash

10/20/2014

0 Comments

 
by Len Boccassini
Fig/Apple Stuffed Delicata Squash • Foodidude.com
Photographs by Len Boccassini
        Heavy for their size, Delicata Squash is one of the tastier winter squashes, with creamy pulp that tastes a bit like sweet potatoes. And it was this delightful variety that I chose to hold a fruity stuffing that simply exudes Autumn.
Fig/Apple Stuffed Delicata Squash • Foodidude.com
Fig/Apple Stuffed Delicata Squash • Foodidude.com
INGREDIENTS:
  • 1 Delicata squash, halved
  • 1/2 onion, finely chopped
  • 1 small apple, peeled, cored and diced
  • 10 unsweetened dried figs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1-1/2 cups chicken broth
  • 2 cups cornbread stuffing (or croutons)
  • 2 tbsp butter
  • few roasted chestnuts (to garnish)
Fig/Apple Stuffed Delicata Squash • Foodidude.com
1. Cut squash in half vertically and remove seeds with a spoon.

2. Place in 400º oven and cook for 40 minutes.

3. Meanwhile, melt butter in skillet over medium heat. Add onion and cook until they soften.

Picture
Picture
4. Add nutmeg, rosemary, thyme, salt and pepper.

5. Add figs and apples and cook until they begin to caramelize.

Picture
Picture
Fig/Apple Stuffed Delicata Squash • Foodidude.com
6. Add cornbread cubes to skillet and mix. Add chicken broth and cook until it is absorbed and warm. remove from heat.

7. Remove squash from oven and carefully spoon stuffing into cavity. Return to oven and cook an additional 10 minutes.

Picture
Fig/Apple Stuffed Delicata Squash • Foodidude.com
8. Thinly slice roasted chestnuts and garnish. Serve while hot.
Fig/Apple Stuffed Delicata Squash • Foodidude.com
0 Comments

Buttercup Squash Bisque

10/18/2014

0 Comments

 
by Len Boccassini
Buttercup Squash Bisque • Foodidude.com
        The inspiration for this dish came from my dear friend, fellow foodie and co-founder of The Sharespot, Alexis Rae Graf, who following a conversation regarding my love of Autumn foods, supplied me with a recipe for "Butternut Squash Bisque". She related how she tweaked the recipe to suit her own tastes and added a variety of herbs, and even fresh ginger. That got me thinking and I decided to experiment a bit with the recipe and add yet another twist.

        Each Autumn I try to make as many dishes as I can using as many varieties of squashes and harvest flavors as possible. For this recipe, I decided to employ the Buttercup Squash.

Buttercup Squash Bisque • Foodidude.com
   Buttercup Squash can be roasted, baked, and mashed into soups or stews, and is one of the more highly regarded winter squashes. It has a turban shape with a flattish top and weighs three to five pounds. Within its dark green skin lies a sweet and creamy orange flesh with an almost melon-like, fruity fragrance. If there is one shortcoming with this squash, it's that it tends to be a bit dry. In this particular application, however, that would not present a problem.
        Preparation of this squash is easy and not dissimilar to most others; simply cut it down the middle and separate both halves. Using a spoon, remove all seeds and membrane, and it is ready to cook.
Buttercup Squash Bisque • Foodidude.com
Buttercup Squash Bisque • Foodidude.com
INGREDIENTS:
  • 1 large Buttercup Squash
  • 6 tbsp butter
  • 1 large onion, diced
  • 1 apple, cored, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 sweet potato, peeled and diced
  • 5 cloves garlic (I choose French White for its spicy pungency)
  • 1/2 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 1 tbsp salt
  • 8 cups chicken broth
  • 1 cup heavy cream
  • 4 sprigs fresh thyme, stems removed
  • 1/2 tbsp fresh sage, chopped
  • 1 tbsp fresh parsley, chopped
Picture
PREPARATION:
1. Preheat oven to 400º.

2. After splitting Buttercup Squash and removing the seeds, place face down in baking dish. Pour approximately 1/4" of water into pan and bake for one hour or until squash is tender.

Buttercup Squash Bisque • Foodidude.com
3. Melt butter in large stock pot over medium high heat.

4. Add onions, apple, parsnips, sweet potato, salt, pepper, parsley, sage, thyme, and nutmeg. Saute until tender; about 10 minutes.

Picture
Picture
Picture
5. Add approximately one cup of chicken broth and let simmer.
Picture
6. Remove squash from oven and carefully turn. Remove flesh from skin with a spoon and scoop into pot.
Picture
Picture
Buttercup Squash Bisque • Foodidude.com
7. Cover with remaining chicken broth and allow to simmer for another 5 minutes or so.
Buttercup Squash Bisque • Foodidude.com
8. Reduce heat to low, and using a submersion blender, puree soup until smooth and creamy.
Buttercup Squash Bisque • Foodidude.com
Buttercup Squash Bisque • Foodidude.com
Buttercup Squash Bisque • Foodidude.com
9. Pour in heavy cream and mix thoroughly. Re-season with salt & pepper if necessary. Serve while hot.
Buttercup Squash Bisque • Foodidude.com
Buttercup Squash Bisque • Foodidude.com
Buttercup Squash Bisque • Foodidude.com
0 Comments

Acorn Squash w/Turkey, Mushroom, Apple, Cranberry Sage Stuffing

10/13/2014

0 Comments

 
by Len Boccassini
Stuffed Acorn Squash • Foodidude.com
        The variety of squashes presented by the Autumn harvest provides me with an never-ending array of delicious recipe ideas crafted from simple, earthy ingredients that somehow transform a dish into something that is seemingly far more elegant than it actually is. It allows me to cook with what I feel to be some of the year's finest flavors - big, bold, savory, sweet flavors truly befitting the words, "comfort food".

        This particular dish incorporates one of my favorite October treats - Acorn Squash. Its gorgeous orange flesh is visually reminiscent of cantaloupe and is succulent - almost buttery sweet - when baked. It is a great source of dietary fiber and potassium, as well as vitamins C and B, and is perfect for stuffing with any type of rice, meat or vegetable mixture. In this particular case, I've created what can be deemed "Thanksgiving in a Bowl", and after one bite, you know why. Enjoy!  

Stuffed Acorn Squash • Foodidude.com
Stuffed Acorn Squash • Foodidude.com
INGREDIENTS:
Makes 4 servings
  • 2 large acorn squash
  • 1 lb ground turkey
  • 2 cups mushrooms, finely diced
  • 1 apple, peeled and finely diced
  • 1 cup dried cranberries
  • 3 cloves of garlic, minced (I used German White for its peppery flavor profile)
  • 3 tbsp butter
  • 1/2 cup breadcrumbs
  • 1-1/2 tbsp fresh sage, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp olive oil
  • salt & pepper to taste
PREPARATION:

1. Split each of the Acorn Squashes down the middle, giving you four halves.

2. With a large spoon, remove all seeds and membrane from each half and discard.

3. Cut a small sliver from the back of each squash so they can sit upright, as shown below.

Stuffed Acorn Squash • Foodidude.com
Stuffed Acorn Squash • Foodidude.com
4. Preheat oven to 400º. Set squash face down in a baking dish and pour approximately 1/2" of water into dish. Bake uncovered for 50 minutes.

5. About 40 minutes into the squash's cooking time you can prepare stuffing. Begin by sauteing garlic in olive oil in a large skillet. Add ground turkey when garlic begins to soften.

Stuffed Acorn Squash • Foodidude.com
Stuffed Acorn Squash • Foodidude.com
6. Add diced mushrooms to the skillet and allow to cook as turkey browns.

7. Season turkey and mushrooms with salt and pepper to taste, then add apples, sage and parsley. Allow to a few minutes merely to let flavors begin to develop.

Stuffed Acorn Squash • Foodidude.com
Stuffed Acorn Squash • Foodidude.com
8. Add dried cranberries to skillet, as well as butter.
Stuffed Acorn Squash • Foodidude.com
9. When butter melts, add breadcrumbs and mix thoroughly. Remove from heat.
Stuffed Acorn Squash • Foodidude.com
10. Remove squash from oven and carefully pour any remaining water from baking dish. Carefully turn each squash and set it on the now dry baking dish.

11. Spoon stuffing into the cavity of each squash until none remains.
Return each to baking dish.
Stuffed Acorn Squash • Foodidude.com
12. Return to oven and cook an additional 10 minutes.

13. Remove from oven and serve while hot.

Stuffed Acorn Squash • Foodidude.com
Picture
0 Comments
    Picture
    "Cook. Write. Repeat. Cook. Write. Repeat."
    View my profile on LinkedIn
    Picture
    Picture
    Picture
    Picture
    Picture

    Archives

    January 2017
    December 2016
    September 2016
    July 2016
    June 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    January 2013
    December 2012
    November 2012
    October 2012

    Categories

    All
    Appetizer
    Asian
    Autumn
    Bacon
    Beef
    Breakfast
    Calzone
    Caribbean Jerked Jerky
    Chicken
    Chili
    Chowder
    Chunky Black Bean Corn Salsa
    Cookies
    Crispy Hoisin Pork Belly Appetizers
    Dehydrated Fruit Snacks
    Dessert
    Duck
    Egg
    Eva Zwermann Hill
    Fish
    Fresh Take
    Garlic
    Grill
    Grilled Pizza
    Healthy
    Historic Recipe
    Holiday
    Hot Dogs
    Irish
    Italian
    Jalapeno Strawberry Crab Rangoon
    Kitchen Hacks
    Lamb & Mango Kabobs
    Lemon Caper Talapia
    Light Fare
    Meatloaf
    Mexican
    One Pot Meal
    One-pot Meal
    Oyster Fritters
    Pasta
    Pastry
    Pie
    Polenta
    Polish
    Pork
    Potato
    Potatoes
    Poultry
    Roast
    Root Vegetable
    Salads
    Salamander Hot Sauces
    Sandwich
    Sauce
    Sausage Parmigiana
    Seafood
    Shellfish
    Shrimp
    Side Dish
    Side Dish
    Slow Cook
    Soup
    Spanish
    Spicy
    Spicy Summer Treats
    Squash
    Stir Fry
    Stock
    Stuffing
    Sun Dried Tomato Romano Burger
    The FOODIDOG
    Turkey Dish
    Vegetable
    Vegetarian

    RSS Feed

© 2012-2019 Foodidude Production®. All rights reserved.
New York, NY

Contact      About      Facebook    Pinterest