Roasted winter squashes might be one of my favorite parts of fall. This is an easy no fuss and healthy dinner that even you’re most avid carnivores and “carbivores” will enjoy with gusto. While the squash takes a while to roast, you don’t need to do anything while it roasts, and then you can throw everything together in under 10 minutes. It is based on a classic Roman dish Spaghetti Cacio y Pepe. I just replaced the spaghetti with squash... cute huh?
What you need
1 large spaghetti squash (about 5 pounds) 4 tablespoons olive oil Kosher salt Freshly ground black pepper 2 medium garlic cloves, finely chopped 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
What you do
Heat the oven to 400°F and put a rack in the middle
Cut the squash in half lengthwise and scrape out the seeds
Brush the flesh with a tablespoon of the olive oil and add a good sprinkle of salt and grinds of pepper
Put the squash cut side up on a cast iron skillet or a lined baking sheet.
Roast for about an hour until fork tender
Let cool, so you don’t burn your hands, and using a fork scrape out your “noodles”
In a cast iron skillet heat olive oil over medium heat.
Add chopped garlic, salt and pepper
Cook until lightly brown and fragrant, about 2 minutes
Turn off the heat
Add the squash and toss
Add cheese a little in at a time so it melts into the dish slowly
Serve with a nice Chardonnay and an easy green salad for a perfect early fall evening
As always, many blessings, much love, and happy cooking!
Tomato Pie! This is a Old Southern Recipe that I modernized with the inclusion of ricotta and removal of mayonnaise. I call these recipes "Charm Recipes" because that is what they are, charming. Oh... and it is delicious! Think deep dish pizza with juicy chunks of tomato instead of sauce.
What you need:
4 large ripe tomatoes 20 or so basil leaves 8 oz of fresh mozzarella 1/3 cup of ricotta salt pepper olive oil drizzle pastry dough (store bought or your favorite recipe)
What you do:
1. Preheat your oven to 400 F 2. Roll out your pastry dough and place in an oiled cast iron skillet or greased pie plate 3. Cut up your tomatoes, basil leaves, and mix in mozzarella, ricotta, salt and pepper 4. Push the pie dough with your fingers into the skillet or pie plate 5. Prick with a fork, and bake alone for about 10 minutes. 6. Place tomato mixture in pie shell and drizzle with olive oil 7. Bake for 35 minutes or so, until the top is brown and bubbly
Bonus Recipe: Homemade Ricotta
What you need:
2 quarts of whole milk 1 cup of heavy cream 2 Tablespoons of white vinegar 1/2 a teaspoon of kosher salt1 large saucepan thermometer cheesecloth colander large bowl
What you do:
1. Heat the milk and cream until it reaches 180 degrees F 2. Take off the heat and stir in the vinegar, and stir for 30 seconds 3. Stir in the salt, and stir for another seconds 4. Set a folded quartered cheesecloth in a colander and set in a large bowl 5. Gently pour the milk into the cheesecloth lined colander/bowl 6. Leave to drip on the counter for about 20 minutes or alternatively you can set in the fridge over night and allow the whey gently to drip out.
As always, much love, many blessings, and happy baking!
It an arabic word for "Welcome, please sit down, dinner is served."
But it is more of a term of endearment for your guests. I am sure I am butchering phonetically.
I baked my first cake when I was two. Growing up in my house with an Egyptian Father and a Cuban Mother, you learn very quickly that food is the ubiquitous language of love. We would have arroz con frijoles negros one night, and macrona bel crema the next. The beauty of food is that there are no geographical boundaries, it's art, it's emotion, it's healing, and all food is manna from above.
I'm sure my dad is up in heaven welcoming people to his table all the time with this warm word. My mom is still down here cooking up a storm, and I will be sure to share both families recipes with you.
