baked kabocha squash with vegetable stew December 2, 2007

Filed under: food,kabocha,seitan,stews,winter — insomnisnack @ 7:51 pm

Thanks for the kabocha cuteness, i can has cheeseburgers !!

Originally planned for the Harvest Dinner menu, but by the end of dinner I was still carving into the pumpkin. Another time, perhaps? Yes.

I couldn’t find a pumpkin so I used this kabocha squash, which has a very hard, green, bumpy skin and shocking orange flesh. Since the end result has a lid I took off the stem and thin layer before cooking. Safety first when cutting into this thing!! First I brushed the kabocha with oil, seasoned it with salt, and I baked the whole thing for 30 min at 350, then 30 min at 400.

I scooped the insides (could not take out the inner flesh while raw – this is a very hard squash) after it baked and spooned in the stew. This made me happy!

roasted kabocha

stew in kabocha

kabocha with lid


you are my favorite sweet potato gnocchi! December 1, 2007

Filed under: food,gnocchi,pasta,savory,sweet potato,winter,yam — insomnisnack @ 11:16 pm

You are!!

I’m back to my old self, and in the kitchen now that school applications are finished. Yay!!  Okay, these gnocchi were really good. I made approximately three dozen, and I still have half the dough. I read that once the gnocchi are cooked they can be frozen for up to six weeks. This is my plan of action.

These are sweet potato gnocchi in a brown butter and sage sauce. I usually don’t like cream or butter sauces, but this was perfect and simple. I likely will try another sauce with the leftovers – lots of options! First you make the dough. This was pretty straightforward, but I think my process could have been improved by a potato ricer or a food mill. Then you roll out ropes, cut bite sized pieces, and plop them in the salted boiling water. Finish the gnocchi in the pan with browned butter and sage.

gnocchi dough

cooked gnocchi

gnocchi in sauce