Butternut Squash

Cooking Winter Squash

October 8, 2018

How to cook rich, perfectly roasted winter squash without any prep work. This method works for winter squash of any size, so adjust the roasting time as needed.

Preheat oven to 400 degrees.

Roast the whole squash on a baking sheet until the skin is papery and a fork inserted into two or three different spots reveals very tender flesh (45 minutes per pound).

Remove from oven and set aside until cool.

Breakfast. Lunch. Dinner. Have squash for them all!
Start by cooking a whole winter squash.

Breakfast
Add cooked cubes of butternut squash, grated Gruyere cheese and chopped sage to a frittata mixture.

Lunch
Meal-prep lunches by layering cooked spaghetti squash, marinara sauce and meatballs or shredded chicken.

Dinner
Add thick slices of cooked acorn squash (you can keep the skin on) to soup or stew during the last few minutes of cooking.

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved

Keep Squash Fresh

October 13, 2014

Keep Squash Fresh

A whole squash can be stored in a cool, dry place for up to a month. Once peeled and cubed, it will stay fresh in the refrigerator for up to one week in an airtight container. Once peeled and cubed, don’t keep it any longer than a week in an airtight container in the fridge. If flesh had dark or mush spots, it’s time to throw it away. 

Thanksgiving Menu Guide

November 22, 2013

Thanksgiving

Thanksgiving Menu Guide

In the spirit of getting organized here is a Thanksgiving Menu guide that can help you plan according.  Print this list out and add your own notes.  Remember that the key to a successful Thanksgiving dinner is organization. 

Soups & Starters

Italian Wedding Soup (Tiny Meatballs, Tortellini & Escarole)

Creamy Mushroom Soup (Rich Mushroom Broth With Sliced Mushrooms)

Sweet Potato Kale Soup (Sweet Potatoes, Corn & Peppers Simmered in Broth, Topped With Kale)

Butternut Squash Soup (Sweet Butternut Squash Simmered in a Light Vegetable Broth With Ginger & Mace)

Chicken Stock (Chicken Bones & Fresh Vegetables Simmered For Hours)

Wild Mushroom Strudel (Portabello, Shitake & Button Mushrooms Cooked With Garlic & Herbs Finished With a Mix of Goat, Mozzarella, Gruyere & Cream Cheese Wrapped In a Crispy Puff Pastry Shell

Bacon Wrapped Scallops (Sea Scallops Wrapped in Smoked Bacon)

Sides

Garlicky Greens (Steamed Kale & Chard Seasoned with Roasted Garlic)

Roasted Brussels Sprouts (Roasted Brings Out Their Natural Sweetness)

Green Beans With Almonds (Fresh Green Beans With Sliced Crisp Almonds With a Touch of Tarragon)

Creamed Spinach With Roasted Garlic (Spinach Seasoned With Nutmeg & Tossed With Cream & Garlic)

Roasted Corn Pudding (A Savory American Classic)

Roasted Butternut Squash With Dried Cranberries (Squash, Roasted With Onions & Herbs)

Cornbread Stuffing With Sausage & Spinach (Sausage In Rustic Stuffing)

Traditional New England Stuffing (Moist Bread Stuffing With Herbs & Spices)

Classic Mashed Potatoes (Velvety Smooth Made With Cream & Butter)

Maple Bourbon Sweet Potatoes (Mashed Sweet Potatoes Sweetened With a Bourbon Maple Syrup

Home-style Green Beans (Fresh Green Beans With Cherry Tomatoes)

Apple Fennel Slaw (Granny Smith Apples, Horseradish & Fennel)

Green Salad (Mixed Green Salad With Cider Dressing)

Sweet & Sour Cabbage (Red Cabbage Braised in Duck Fat)

Peas With Pearl Onions (3 Types of Peas With Pearl Onions)

Autumn Vegetable Ragout With Soft Polenta (Vegetables & Polenta)

Roasted Beets With Orange Vinaigrette (Warm Roasted Beets With Orange Dressing)

Celery Root Salad

Warm Spinach Salad With Goat Cheese & Apples

Sweet Potato & Banana Puree

Apple Bacon Cornbread Stuffing

Mashed Potatoes And Parsnips With Crisp Root Vegetable Strips

Roasted Cauliflower And Shallots With Chard & Dukkah

Brussels Sprouts and Wheat Berry Slaw With Smoked Paprika Dressing

Rich Turkey Gravy (Smooth With Deep Roasted Flavor)

Vegan Wild Mushroom Gravy (Deep, Robust Flavor From Wild Mushrooms and a Splash of White Wine)

Organic Cranberry Orange Relish (Organic Whole Berry Relish With Orange & a Touch of Cinnamon)

Brandied Cranberry Sauce With Pecans (Whole Cranberries Cooked With Pecans, Brandy & Sugar)

Main Attraction

Organic Whole Turkey (Brined or Un-brined)

Roast Turkey With Sage Butter

Cherry Glazed Turkey

Turkey Breast

Orange Pecan Cornish Hens

Vegetarian Eggplant Parmesan

Breads

Family Style Cornbread

Parker House Rolls

Boston Brown Bread

Parmesan Garlic Biscuits

Popovers

Desserts

Pumpkin Pie

Apple Pie

Blueberry Pie

Cherry Pie

Pecan Pie

Apple Crumb Pie

Carrot Cake

Pumpkin Cake

Maple Bread Pudding

Cranberry Pear Crisp

Black Mission Fig Tart

Assorted Cookies

Make Ahead Items

Many Thanksgiving dishes or parts of dishes can be made in advance which is a big help. After writing out your menu and shopping lists look to see what can be done ahead of time. 

Most soups can be made 1 or 2 days before serving.

Most appetizers (or parts of them) can be made 1 day before serving.

Roux for gravy can be made several hours before using.  Just mix butter and flour together, reheat and add stock and pan drippings when time to make gravy.

Vegetables can be chopped 1 or 2 days before using.

Grate cheese or spices 1 to 2 days before using.

Wash, dry, and wrap lettuce in paper towels, and store in a ziplock bag. Place in the refrigerator until ready to toss 1 day before serving. 

Most salad dressings can be made 1 to 2 days before serving.

Have turkey as prepped as possible (salted, spiced and rubbed with butter, in its pan) and ready to go in the oven.

Stuffing items such as onions, celery, mushrooms, etc can be cooked 1 day before combining with bread and stuffed into the turkey.

Bread for stuffing can be cut up the day ahead and stored in a paper bag. Dried out bread is the best for stuffing.

Desserts or parts of desserts can often be made 1 to 2 days ahead such as sauces, crusts, pie filings or toppings.

 

 

Passover Menu Ideas

March 24, 2013

Passover Menu Ideas

March 25 to April 2

There can be something wonderfully reassuring about sitting down to a dinner so traditional that you will know exactly what to expect.  Each family has their own traditions and favorites.  They’ve stood the test of time and families look forward to them year after year.

Seder Plate:

Hard Boiled Egg

Shank Bone

Horseradish

Haroset

Parsley Bouquet

 

Matzoh

Apple & Walnut Haroset

Persian Haroset

Gefilte Fish With Horseradish

Traditional Gefilte Fish With Carrots & Aspic Served With Matzoh

Traditional Chopped Liver

Pickled Herring In Onion & Sour Cream Sauce

Smoked Whitefish Salad

Herring Salad

Crudité of Fresh Raw Vegetables With Dip

Imported Cheese Board Garnished With Fresh Fruit

Chicken Soup With Matzoh Balls

Roasted Salmon

Traditional Brisket With Gravy

Filet of Beef

Roasted Whole Capon With Rosemary & Shallots

Roast Chicken

Free Range Turkey

Whole Boneless Fresh Turkey Breast

Rolled Spit Roasted Turkey Breast

Smoked Fish Platters With Olives, Capers & Lemons

Smoked Salmon Platter

Whole Boneless Large Whitefish

Matzoh Stuffing With Mushrooms & Caramelized Onions

Tzimmes of Sweet Potatoes, Carrots & Butternut Squash

Potato Pancakes With Applesauce

Potato Kugel

Spinach Kugel

Steamed Spring Vegetables With Dill

Herb Roasted Beets

Sautéed Root Vegetables (Turnips, Parsnips, Carrots, Haricots Vert & Wild Mushrooms)

Steamed Asparagus

Glazed Brussels Sprouts & Pearl Onions

Green Beans With Roasted Garlic

Lemon Meringue Cake

Chocolate Torte

Chocolate Almond Cake

Chocolate Glazed Orange Cake

Walnut Date Torte

Cheesecake

Raspberry Filled Yellow Cake

Orange & Lemon Sponge Cake

Sliced Fruit Platter

Fruit Salad

French Macaroons

Coconut Macaroons

Almond Macaroons

Meringue Clouds

Brownies

NOTE:  For Baking Desserts Use Almond Flour, Kosher Potato Starch, Matzo Cake Meal or Matzo Meal As Substitutions.  Check Recipes To Determine Which Are The Best Substitutions.

 

 

 

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