A Good Food Day: Reboot Your Health with Food That Tastes Great by Marco Canora, Tammy Walker Page A
Authors: Marco Canora, Tammy Walker
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should be able to find it in your local grocery store during fall and winter, but if not, use acorn squash or just double up on the butternut or red kuri.
½ kabocha squash, 1 red kuri squash, ½ peeled butternut squash, all cut into 1½-inch cubes (about 8 cups cubed squash total)
1½ tablespoons maple syrup
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1 teaspoon fine sea salt
1½ tablespoons Maple Syrup Vinaigrette
Spiced Pumpkin Seeds , for garnish
1 Preheat the oven to 325°F.
2 In a large bowl, combine the assorted squash cubes and maple syrup. Season with the ginger, cinnamon, cloves, nutmeg, and salt and toss to evenly coat. Arrange the squash on a rimmed baking sheet in a single layer. Cover the pan with foil to help the squash to cook in its own steam and become more infused with the spices. Bake until the squash is soft, about 35 minutes.
3 Remove the squash from the oven, and set aside to cool for 10 minutes, still covered with the foil.
4 While the squash is still warm, transfer it to a large bowl. Add the vinaigrette and lightly toss; don’t rough it up too much and break down the squash. Add salt to taste and top each serving with a sprinkling of spiced pumpkin seeds.
Clockwise from top right: kabocha squash, Delicata squash, butternut squash, red kuri squash
HOW TO CUT WHOLE SQUASH
Instinct tells you to use a giant cleaver and brute force to hack away at it. Don’t. There’s an easy, effective way that’s less likely to involve a 911 call. Start by using a small, sharp knife, rather than a big one; you’ll have far more control. Lay the squash on its side on a stable cutting board. You’re going to cut it through the equator, rotating as you go.
Kabocha, red kuri, or Delicata (Carnival) squash: Pierce a knife in the center at the equator so the whole blade is in, push down, and rotate the squash. Push down again and rotate. Continue pushing the knife down and rotating the squash until it’s fully cut in half. Cut the halves lengthwise into strips of the width you want (for this salad, 1½ inches), then crosswise into cubes.
Butternut squash: Cut the squash in half where the round bulbous part meets the long section. Carefully peel the skin off the long section using a knife first. Then use a vegetable peeler to remove any of the remaining bits of skin and pale yellow flesh. You should see only orange flesh. Halve the long section lengthwise. Lay the halves flat side down and cut lengthwise into strips, then crosswise into cubes. For the bulb, peel it and halve it lengthwise. Scoop out the guts and seeds, place each bulb flat-side down, and cut lengthwise into strips, then crosswise into cubes.
STRAWBERRY AND TOMATO GAZPACHO
SERVES 4
In the middle of the summer, right when New York starts to get sticky-hot and cold soup sounds especially good, late strawberry season and early tomato season collide at the market. Inevitably, the two fruits (yep, tomatoes are fruits) end up together in my blender to make this delicious gazpacho. Strawberries seem like the odd man out here, but their sweetness and bit of acidity bring balance to the soup. ▪
3 cups cherry tomatoes
1 pound strawberries, hulled and quartered (about 2 cups); reserve 8 quarters for serving
1 cup peeled, chopped cucumber
1 cup chopped red bell pepper
2 garlic cloves, peeled and smashed with the flat side of a knife
¾ cup extra virgin olive oil, plus more for serving
1 tablespoon plus 1 teaspoon sherry vinegar
Fine sea salt
Fresh basil leaves, torn, for serving
1 In a blender, combine the tomatoes, strawberries, cucumber, bell pepper, garlic, olive oil, vinegar, and a couple pinches of salt and puree until smooth. Taste and adjust seasoning, if needed.
2 Pour the gazpacho into a large bowl or, for a super smooth gazpacho, strain it through a fine-mesh sieve set over a large bowl. Refrigerate until chilled.
3 To serve, ladle the gazpacho into
½ kabocha squash, 1 red kuri squash, ½ peeled butternut squash, all cut into 1½-inch cubes (about 8 cups cubed squash total)
1½ tablespoons maple syrup
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1 teaspoon fine sea salt
1½ tablespoons Maple Syrup Vinaigrette
Spiced Pumpkin Seeds , for garnish
1 Preheat the oven to 325°F.
2 In a large bowl, combine the assorted squash cubes and maple syrup. Season with the ginger, cinnamon, cloves, nutmeg, and salt and toss to evenly coat. Arrange the squash on a rimmed baking sheet in a single layer. Cover the pan with foil to help the squash to cook in its own steam and become more infused with the spices. Bake until the squash is soft, about 35 minutes.
3 Remove the squash from the oven, and set aside to cool for 10 minutes, still covered with the foil.
4 While the squash is still warm, transfer it to a large bowl. Add the vinaigrette and lightly toss; don’t rough it up too much and break down the squash. Add salt to taste and top each serving with a sprinkling of spiced pumpkin seeds.
Clockwise from top right: kabocha squash, Delicata squash, butternut squash, red kuri squash
HOW TO CUT WHOLE SQUASH
Instinct tells you to use a giant cleaver and brute force to hack away at it. Don’t. There’s an easy, effective way that’s less likely to involve a 911 call. Start by using a small, sharp knife, rather than a big one; you’ll have far more control. Lay the squash on its side on a stable cutting board. You’re going to cut it through the equator, rotating as you go.
Kabocha, red kuri, or Delicata (Carnival) squash: Pierce a knife in the center at the equator so the whole blade is in, push down, and rotate the squash. Push down again and rotate. Continue pushing the knife down and rotating the squash until it’s fully cut in half. Cut the halves lengthwise into strips of the width you want (for this salad, 1½ inches), then crosswise into cubes.
Butternut squash: Cut the squash in half where the round bulbous part meets the long section. Carefully peel the skin off the long section using a knife first. Then use a vegetable peeler to remove any of the remaining bits of skin and pale yellow flesh. You should see only orange flesh. Halve the long section lengthwise. Lay the halves flat side down and cut lengthwise into strips, then crosswise into cubes. For the bulb, peel it and halve it lengthwise. Scoop out the guts and seeds, place each bulb flat-side down, and cut lengthwise into strips, then crosswise into cubes.
STRAWBERRY AND TOMATO GAZPACHO
SERVES 4
In the middle of the summer, right when New York starts to get sticky-hot and cold soup sounds especially good, late strawberry season and early tomato season collide at the market. Inevitably, the two fruits (yep, tomatoes are fruits) end up together in my blender to make this delicious gazpacho. Strawberries seem like the odd man out here, but their sweetness and bit of acidity bring balance to the soup. ▪
3 cups cherry tomatoes
1 pound strawberries, hulled and quartered (about 2 cups); reserve 8 quarters for serving
1 cup peeled, chopped cucumber
1 cup chopped red bell pepper
2 garlic cloves, peeled and smashed with the flat side of a knife
¾ cup extra virgin olive oil, plus more for serving
1 tablespoon plus 1 teaspoon sherry vinegar
Fine sea salt
Fresh basil leaves, torn, for serving
1 In a blender, combine the tomatoes, strawberries, cucumber, bell pepper, garlic, olive oil, vinegar, and a couple pinches of salt and puree until smooth. Taste and adjust seasoning, if needed.
2 Pour the gazpacho into a large bowl or, for a super smooth gazpacho, strain it through a fine-mesh sieve set over a large bowl. Refrigerate until chilled.
3 To serve, ladle the gazpacho into
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