Harissa Roasted Butternut Squash and a Thanksgiving Blog Hop

Harissa Roasted Butternut Squash

I’ve been looking forward to this blog hop for a long time. Thanksgiving is my favorite holiday, and this will be my third year in a row spending it away from home. My Thanksgiving dishes, like all of my cooking, have taken on a Middle Eastern and Mediterranean flare, and this harissa roasted butternut squash is an example of that. It’s flavorful and easy, cozy and, although I originally developed it as a Sukkot side dish (check out the original piece here) it’s perfect for the Thanksgiving table. It’s a great side dish that goes with just about anything. It’s also vegan and could be the centerpiece of a lovely vegetarian meal. Continue reading “Harissa Roasted Butternut Squash and a Thanksgiving Blog Hop”

Butternut Squash Gratin and Friday Blog Hop

Have you recovered from your food coma yet? Did you have a wonderful Thanksgiving with friends and/or family? Pull up a chair and tell me how you spent your holiday (yes, I know I am being very America-centric here, and I do apologize to my dear international readers who have had to suffer months of food media turkey talk for a meal you don’t eat.) We had a lovely, lovely meal in Tel Aviv with fellow expats, hosted by our friend’s kind and generous parents who fed a bunch of homesick twenty-somethings. There was even cranberry sauce. Continue reading “Butternut Squash Gratin and Friday Blog Hop”

Saffron and Butternut Squash Risotto

I know I’ve already shared a Risotto Milanese recipe with you, and in many ways this Saffron and Butternut Squash Risotto is similar. But there are a number of key changes that set it apart, make it worth its own post. The obvious change, the addition of butternut squash, makes this dish even heartier, and even more appropriate for Fall. I also added some leftover shredded chicken to make it even more of a meal in one, but without it the risotto is a great vegetarian main or side. The other big change I made here is to use a mix of the usual arborio rice and barley. The barley adds a chewy texture, while the arborio rice becomes creamy with constant stirring. Continue reading “Saffron and Butternut Squash Risotto”

Butternut Squash, Sweet Potato, and Chickpea Tagine

As Sukkot (and my vacation) draws to a close (ok, there’s a few more days left) I’d like to leave you with a recipe I developed for a meat-free Sukkot menu for the Jew and the Carrot. Sukkot is one of those rare Jewish holidays that doesn’t have prescribed dishes and while it’s all about the harvest, many still include meat on their table. I propose a vegetarian Sukkot to truly celebrate the harvest. This comforting, Moroccan-inspired tagine is so hearty it will satisfy even the most carnivorous guest or family member. Continue reading “Butternut Squash, Sweet Potato, and Chickpea Tagine”