Fregula With Braised Butternut Squash And Tomatoes Recipes

Steps:

• Bring a large pot of well-salted water to a boil.
• Coat a large sauté pan with olive oil and add the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the tomatoes and half of the stock and season with salt. Simmer until the tomatoes have wilted and let off their juices, about 4 minutes. Add the corn and the remaining stock and simmer until the corn is cooked through, about 2 more minutes.
• While the corn is cooking, add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water using tongs and add it to the sauté pan with the tomatoes and corn. Add about 1/2 cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiano, basil and a big drizzle of olive oil. Stir or toss the pasta vigorously. Divide the pasta among bowls, sprinkle with a little more parmigiano and serve immediately.

Steps:

• Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.

Steps:

• For the chickpeas: In a large pot, combine the soaked chickpeas, onion, carrot, celery, garlic, bay leaves, and thyme bundle. Fill the pot with water to cover the beans by 2 inches. Bring the water to a boil, reduce to a simmer (BTB, RTS), and cook for about 1 hour. Do the 5-bean test: Bite into 5 beans; if they are all properly cooked, carry on. If not, cook the beans for another 10 to 15 minutes and try again. Remember, beans cook at different rates, so you need to check a few to make sure they're really done!
• When the beans are cooked, turn off the heat and season the water generously with salt. TASTE the water to be sure it is adequately seasoned. Let the beans sit in the salty water for 15 to 20 minutes to absorb some of the salty flavor. Remove the onion, carrot, celery, garlic, bay leaves, and thyme bundle and discard. Reserve 1 cup of the cooking water, strain the beans, and set aside.
• For the stew: You can start this part while the beans are cooking: Coat a large wide pot with olive oil, toss in the onions, and season with salt and the crushed red pepper. Bring the pan to medium heat and cook until the onions are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for another 1 to 2 minutes.
• Toss in the diced squash, cumin, fennel, tomatoes, and the reserved bean water (if you forgot to save the bean water, tap water is fine). Stir to combine, taste, and season with salt if needed. Bring the mixture to a boil and reduce to a simmer (BTB, RTS). Cook for 25 to 30 minutes or until the squash is cooked through. Add another cup of water if the liquid has evaporated too much.
• Toss in the reserved chickpeas and cook for 15 to 20 minutes or until the mixture is thick and stewlike. Serve hot or at room temp, garnished with chives.

Steps:

• Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
• Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
• Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
• Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.

Steps:

• Preheat a grill or broiler. Grill or broil the corn until it is dark brown on all sides. Cut the kernels off the cob and reserve. Once the kernels have been removed from the cob, run your knife along the cob to get any residual pieces of the kernels. Reserve.
• Coat a large wide pot, over medium-high heat, with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and is very aromatic, remove it from the pan and discard. Toss in the cherry tomatoes and roll them around in the oil. Add 1 cup of stock and season with salt. Reduce the heat to medium and let the tomatoes cook until they start to burst and give off their juices. This will take about 8 to 10 minutes.
• Bring a large pot of well-salted water to a boil over medium heat.
• Add the corn kernels to the pot with the tomatoes. Stir to combine and add 1/2 cup of stock if the liquid level is very low.
• Drop the pasta into the boiling water and cook for 2 to 3 minutes, or longer if using dried pasta. Toss the shrimp into the pot with the tomatoes and stir to combine.
• Drain the pasta from the cooking water, reserving 1/2 cup water, and toss immediately into the pot with the tomato mixture. Add in 1/2 cup of the pasta cooking water, if needed. Toss vigorously to combine. Remove from the heat and give a drizzle of high quality finishing oil and a sprinkling of grated Parmesan. Transfer to a serving bowl or platter and serve immediately.
• It's summer in a bowl!

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add chopped shallot and cook, stirring, until golden. Add asparagus and continue stirring about 3 minutes more.
• Place chicken stock in a second saucepan and bring to a boil.
• Add fregula to saucepan with asparagus and cook, stirring constantly, about 2 minutes. Add wine and let cook until liquid has absorbed.
• Add boiling chicken stock to fregula and cook, stirring constantly, until liquid is fully absorbed, about 10 minutes. Stir in Gorgonzola until well combined, then stir in remaining 2 tablespoons olive oil; season with salt and pepper. Let mixture stand a few minutes before serving.