October 22, 2010
Roasted butternut squash with sauteed kale and leeks over curry pureed cauliflower and jerusalem
For this simple autumn harvest feast we’ll need:
-1 medium-large head of cauliflower
-2 large Jerusalem artichokes
-1 bunch of kale
(about 1 pound)
-2 medium sized leeks
-butter, cream, sour cream, cream cheese, milk, or other mashed
-1 tsp curry powder
-pinch of cinnamon, coriander, and chili powder
-1/2 cup parsley pesto or chimichurri (pesto, olive oil,
parmasean cheese, walnuts, and garlic all blended together)
So to get started, let’s preheat the
oven to 350 degrees. Cut the butternut squash in half and scoop out all the seeds and guts. You could bake each
half whole, then cut into portions afterwards, but I’m going to slice these into roughly inch-thick
Grease a baking pan and add the squash. Drizzle the squash with olive
oil and sprinkle on the cinnamon, coriander, and chili powder. Toss on some salt and pepper and the brown sugar
and toss the squash to coat evenly. Arrange the squash pieces skin side down. Put the pan on the middle rack to
bake for about 40 minutes, or until fork tender. Place a pan with one inch of water on the rack below the squash,
which will help prevent it from drying out. Baked squash is a very easy and forgiving recipe, so feel free to play
around with the seasonings to your hearts content.
While the squash is baking,
let’s get the mash underway. Put a steamer basket in a large pot and ass about ½ inch of water. Cut
the end off the cauliflower and chop it into manageable florets (size doesn’t really matter, though, because
we are going to puree it after cooking). Rinse and peel the Jerusalem artichokes (which are a sunflower relative,
by the way) and chop them into one inch chunks.
Put the cauliflower and Jerusalem
artichokes into the pot and cover with a lid. Bring the pot to a boil then back the heat off to medium or even a
bit lower. Steam for about 15 minutes, or until the Jerusalem artichokes are fully tender (they may take a little
longer than the cauliflower).
When the veggies have steamed, drain out the water. Add
your creamy ingredients. I prefer cream, butter, and just a touch of sour cream or plain yogurt, but I leave the
decision up to you. Some people use chicken or vegetable stock for a lower fat alternative. I say nuts to them,
bring on the butter!
Add garlic salt to taste and lots of fresh ground black pepper. Add
about ¼ teaspoon of curry powder at first. You can always add more later, but you can’t take it out
if you add to much! I’m going for just a hint of the curry taste, and don’t want it to overpower
everything else, so I’m goignt o start with just a little bit.
cauliflower and Jerusalem artichokes using a hand blender or a ricer or potato masher if you prefer. This smells
delicious, even just from the simplicity of the cauliflower and sun chokes alone! I think this meal is starting to
come together nicely! Put a top back over the puree and set aside.
While we are still
waiting for the squash to bake let’s sauté up some yummy, healthy, vibrant kale. Start by slicing
your leeks the long way and carefully washing out any sand or grit from between the leaves. Don’t rush on
this step, because there is nothing worse than ending up with a sandy mouthful.
leeks, discarding some of the green tops if you wish (I tend to use the whole thing except the very root end).
Heat up about a tablespoon of olive oil to medium high and sauté the leeks in a big pan until they become
translucent. Turn down the heat to medium. Chop the kale into roughly 1 inch strips and add to the pan. You
may want to add a chopped clove of garlic as well. Add a pinch of salt and maybe a small splash of orange
juice or lemon, if you wish. You may want to add a small splash of water if you skip the orange juice, to help the
kale cook. Saute, stirring frequently, until the kale turns a darker green and is tender.
/>Finally, let’s pull our beautiful baked butternut out of the oven and arrange this fall feast. Give each
person a generous foundation of creamy, curry kissed cauliflower and Jerusalem artichoke puree. Next, top with 4
slices of spiced, baked butternut squash. Arrange a small pile of kale between each piece of squash. Finally,
drizzle each plate with a little bit of parsley pesto, which I keep in the freezer. You can just use a bunch of
fresh chopped parsley if you can’t be bothered to go all out.