Memory Maker - Festive Squash Gratin

"It was one of those perfect English autumnal days which occur more frequently in memory than in life."

- P. D. James

My Aunt Kimm is amazing! She once prepared four turkeys for Christmas dinner. One was stuffed with chestnuts and figs, one was barbecued, I don't even remember how the others were prepared, but I remember it was a feast! That holiday she also shared with me her recipe for squash gratin. It's elegant, smells like garlic heaven, and is deceivingly packed with vitamins. This is one of those magic recipes that if you don't tell the kid's its good for them, they'll mistake it for junk food. ;)

So while spending my first Christmas in tropical florida, I picked up an amazing recipe that has become a family tradition in our home. Whether we're decorating an evergreen tree or a palm tree, we always have Festive Squash Gratin.

I'll walk you through the process, but first here's the shopping list so you are sure to have everything you need.

Festive Squash Gratin

2 big heads of garlic (50 or so cloves)
1/2 tsp (càc) olive oil
1 Nutmeg Squash (2 kilo)
1 lb (500g) fresh or frozen spinach
1 tsp (càc) unsalted butter
1/2 tsp (càc) nutmeg
salt
pepper
2 1/2 tsp (càc) Thyme
2.5 C (60cl) whipping cream (crème entière liquide)
5 tbsp (càs) bread crumbs
50g parmesan

Preheat the oven to 450°F (230°C)
Tear the cloves off of the head of garlic and place them with their skins in a small baking dish. Drizzle olive oil over the garlic and place them in the oven. Roast the garlic until it's golden and tender, about 20 minutes. Then set aside the garlic until it's cool enough to handle. Reduce the temperature to 365°F (180°C). Slice the soft garlic cloves in thin slices.

Choose your squash well. I can always find a Nutmeg squash around thanksgiving time and they're just the right size for a big giant Festive Squash Gratin. The Acorn squash is also a good choice. If you can't find either of those then ask your market to recommend a squash that doesn't turn to soup when it's cooked, like pumpkin does. Butternut keeps it's firmness in the oven, so that might work as well.

Peel and seed the squash and cut it into strips about 1/4 of an inch thick.
Butter two medium glass casserole dishes (or one extra-large dish).
Arrange a layer of squash on the bottom of the dish. Dust it with the nutmeg, thyme, salt and pepper. Then distribute 1/3 of the garlic slices, and half of the spinach over the squash. Arrange a second layer of squash, repeat with herbs and spices, another 1/3 of the garlic and the rest of the spinach. Then arrange the last layer of squash, followed by herbs and spices, and the rest of the garlic. Then pour the cream evenly over the squash. Cover with aluminum foil and bake until tender 40 min to an hour at 365°F (180°C).

Meanwhile mix the parmesan and breadcrumbs in a bowl. When the previous cooking time is finished open the oven, remove the aluminum foil, use a wooden spoon to gently press the squash releasing it's juices, sprinkle the cheese mixture over the gratin, and brown the gratin for another 15 minutes. (no aluminum foil of course)

Allowing the gratin time to cool (15 minutes) before serving it will ensure that the cream firms and the whole thing should slice and serve like any good casserole should. :)

Let it Snow, Let it Snow, Let it Snow - Winter Stew

When the weather outside is frightful and the chill in the air urges me to walk more briskly from place to place in hopes of returning home to a piping hot bowl of home-sweet-home.

My recipe must serve 6 people, but with two of us at the house you can be sure that the house will smell like this stew for nearly a week at a time. I just leave the pot on the stove in front the window that has a very strong draft. When I'm not using the kitchen the temperature drops rapidly, comparable to refrigeration. Then all I have to do when I come home is fire up the stove and presto, the house smells lovely and warmth fills our stomachs. Now, if only I had a fireplace...

This is going to be my new favorite repeat recipe. It's heart healthy, but it keeps it's secret well. It's packed full of savory chunks of goodness, and whole grains. It's low in sugar and salt. You can add just as much spice as you like.

Winter Stew

2 tsp (càc) olive oil
1 cup chopped onion
1 leek
1/2 tsp (càc) ground coriander
1/2 tsp (càc) cumin seeds
1/4 tsp (càc) ground red pepper
1 clove garlic, minced

3 2/3 cups vegetable stock

3/4 tsp (càc) salt

1 tbsp (càs) harissa (North African hot sauce) or 1 1/2 tsp (càc) tomato paste if you don't like spicy

1/2 butternut squash
3 carrots
1 large potato
2 large turnips
1 can chickpeas (garbanzo beans), drained

1/4 cup chopped fresh flat-leaf parsley
1 1/3 cups uncooked couscous grains
1 fresh lemon

Heat oil in a large saucepan over medium-high heat. Clean and chop the onion and leek; sauté 5 minutes. Click here for an easy way to clean leeks. Add coriander, cumin, red pepper and garlic; cook 1 minute, stirring constantly.

Prepare your vegetables in large 3/4 inch cubes. Add the vegetable stock and the chunky vegetables and chic peas; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

When you are ready to serve the stew, stir in the parsley and couscous. Let the couscous fluff for 5 minutes before serving in bowls with lemon wedges.

Nutritional information per serving (serving size: 3/4 cup squash mixture, 1/2 cup couscous, and 1 lemon wedge): calories: 264; fat: 2.3 grams (saturated 0.3 grams, monounsaturated 1 gram, polyunsaturated 0.6 gram); protein: 8.3 grams; carbohydrate: 54.5 grams; fiber: 7.5 grams; cholesterol: 0 milligrams; iron: 2.4 milligrams; sodium: 425 milligrams; calcium: 92 milligrams.

Unexpected Splash of Flavor - Butternut Cranberry Salad

I warned my guests that I was trying something new and they didn't have to love it. But this surprising mix of fall flavors was quite well received. I think each guest made a comment or two along the lines of "How ever did you come up with the idea of grating butternut?" and "I've never heard of shredding fresh butternut?"

The presentation is gorgeous, and I was grateful for a recipe that is so packed with vitamins! Squash is a power packed vegetable "big bang for your buck" if you will. You could probably create a lovely salad around grated butternut with a nice vinaigrette dressing and none of the sugar. But to enjoy real fresh cranberries you need a minimum of sweetness to overcome their natural (and need I say overwhelming) tartness. I'm only making a big deal about this because I would like to include this salad in my best choices category. A little bit of sugar is not going to ruin a healthy diet. Most days I would rather have my sugar in a salad than in a dessert.

Butternut Cranberry Salad

1/2 butternut squash (about 1 1/2 pounds), peeled and seeded
1 cup fresh or frozen cranberries, picked over and rinsed
1/2 cup orange marmalade
3 tablespoons olive oil
3 tablespoons white wine vinegar
3 tablespoons honey
1 teaspoon minced ginger
Salt
Black pepper

Grate the Butternut squash in the food processor. Transfer to a large glass bowl.

Heat the cranberries in a saucepan, just until some of the berries start to break. I cooked mine way too long and ended up with purple paste instead of juice and soft berries like you want. Fortunately I had some extra berries that I could heat up real quick and add to the "berry paste" and it worked out great. It really doesn't take long at all.

Remove the saucepan from the heat and stir in the rest of the ingredients until the sauce is homogeneous. Pour the warm dressing over the shredded butternut and toss lightly before serving.