Winter Squash With Anchovies Capers Olives And Ricotta Salata Recipes

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WINTER SQUASH WITH ANCHOVIES, CAPERS, OLIVES AND RICOTTA SALATA



Winter Squash With Anchovies, Capers, Olives and Ricotta Salata image

Adapted from a recipe in Clifford A. Wright's book "Mediterranean Vegetables," this is another Italian recipe for winter squash (or pumpkin, to Italians), this time from the southern region of Apulia. It's a delicious contrast of sweet and savory. Serve it as a side dish, toss it with pasta or use it as a topping for squash blini. The seasoning is provided by the anchovies, capers and cheese, a salty contrast to the sweet squash (the recipe is not for you if you cannot eat salt).

Provided by Martha Rose Shulman

Categories     side dish

Time 45m

Yield Serves 6

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
1 medium onion, chopped
1 large garlic clove, peeled and crushed
3 anchovy fillets, preferably salted fillets, rinsed, soaked for 5 minutes in cold water, drained and chopped
2 tablespoons capers, rinsed, chopped if large
2 pounds peeled winter squash, cut in 3/4-inch chunks about 7 cups
1/2 cup imported black olives, pitted
1/4 ounce (1 tablespoon) freshly grated ricotta salata
Salt
freshly ground pepper

Steps:

  • Heat the oil over medium heat in a large, lidded skillet and add the onion, garlic clove, anchovy fillets and capers. Cook, stirring, until the onion is tender, about 5 minutes. Remove the garlic clove and discard.
  • Add the squash, stir together, add about 1/4 cup of water if the pan is dry, and cover the pan. Cook, stirring often, for about 30 minutes, until the squash is tender. Add the olives and continue to cook, stirring, for another 5 to 10 minutes. Season to taste with salt and pepper (you probably won't need much salt).
  • Transfer to a serving dish, sprinkle on the ricotta salata and serve.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 4 grams

SWEET AND SOUR WINTER SQUASH



Sweet and Sour Winter Squash image

This dish is based on a Sicilian recipe that I learned from the food writer Clifford A. Wright. The sweet and sour flavors are typical of Sicilian cuisine, though I have changed the technique used in the authentic version, which entails sautéing the squash in a lot more oil.

Provided by Martha Rose Shulman

Categories     easy, quick

Time 40m

Yield Serves 4

Number Of Ingredients 8

1 1/4 pounds winter squash, diced
2 tablespoons extra virgin olive oil
Salt
freshly ground pepper to taste
2 1/2 teaspoons sugar
3 tablespoons red wine vinegar or sherry vinegar
3 garlic cloves, minced
2 to 4 tablespoons finely chopped fresh mint, to taste

Steps:

  • Preheat the oven to 400 degrees. In a baking dish large enough to accommodate the squash in an even layer, toss the squash with 1 tablespoon of the olive oil, and salt and pepper to taste. Cover and place in the oven. Roast 20 minutes, until not quite tender. Remove from the heat.
  • Dissolve the sugar in the vinegar in a small bowl. Heat the remaining olive oil over medium heat in a large, heavy skillet, and add the garlic and the squash. Cook, stirring gently, for a few minutes, until fragrant and the squash is tender but not too soft - about 3 to 5 minutes. Add the sugar and vinegar, and continue to cook, stirring gently, until the liquid is just about gone. Add the mint, cook for another minute, and remove from the heat. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 394 milligrams, Sugar 6 grams

PASTA WITH ROASTED WINTER SQUASH AND RICOTTA SALATA



Pasta with Roasted Winter Squash and Ricotta Salata image

Ricotta salata is a dry, salty, distinctively flavored ricotta cheese that is widely used in Southern Italy. If you can't find it you can use goat cheese; the goat cheese version will be creamier.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4

Number Of Ingredients 8

1 small butternut squash, about 1 1/2 pounds, peeled, seeded, and cut in 1/2-inch
3 garlic cloves, unpeeled, lightly crushed
Salt and freshly ground pepper
2 teaspoons chopped fresh rosemary or sage (to taste)
2 tablespoons extra virgin olive oil
3/4 pound pasta, either long pasta like spaghetti, or penne
2 ounces ricotta salata, grated, or 2 ounces crumbled goat cheese
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm.
  • Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from the pasta into the bowl with the squash and cheese and stir together.
  • When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 7 grams, Carbohydrate 82 grams, Fat 11 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 652 milligrams, Sugar 5 grams

CASSOLITA (WINTER SQUASH WITH CARAMELIZED ONIONS)



Cassolita (Winter Squash With Caramelized Onions) image

This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." Here, caramelized onions, cinnamon, raisins and toasted almonds are tossed with mashed winter squash (butternut, calabaza or kabocha work well) for a sophisticated and lightly-sweet cold weather side dish.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

2 pounds butternut, calabaza or kabocha squash, halved lengthwise and seeded
3 tablespoons vegetable oil
1/2 cup slivered almonds
2 pounds onions, peeled and sliced thinly in rounds
Salt to taste
1 bunch flat-leaf parsley, finely chopped
2 teaspoons plus 1 tablespoon sugar (optional)
1 teaspoon ground cinnamon
1/2 cup raisins
Freshly ground pepper to taste

Steps:

  • Preheat the oven to 350 degrees.
  • Place the squash, cut-side down, on a rimmed baking sheet. Add 1/4 cup of water, cover with aluminum foil, and bake until the squash is very soft, about 30 minutes. Remove from the oven, and, once cool enough to handle, scoop out the pulp into a large bowl.
  • Heat the oil in a large skillet, and toss in the almonds and cook until golden. Remove to a plate with a slotted spoon, and set aside. Sauté the onions in the same pan over medium heat until translucent. Then add salt to taste, 2 tablespoons of the parsley, 2 teaspoons of the sugar, the cinnamon and the raisins, and continue to cook, stirring occasionally, for about 30 more minutes or until the onions are caramelized.
  • Gently fold the onions into the squash. Season with pepper and more salt, if necessary, and sprinkle with the remaining parsley, the almonds and, if you wish, the extra tablespoon of sugar. Serve immediately, or make ahead and reheat.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 13 grams, TransFat 0 grams

ORECCHIETTE WITH GRATED SQUASH, WALNUTS AND RICOTTA SALATA



Orecchiette With Grated Squash, Walnuts and Ricotta Salata image

I don't know why it had never occurred to me to grate hard winter squash until I started envisioning this pasta. If you have a food processor with a grater blade, this will be the easiest way you've ever prepared winter squash, short of sticking it in the oven skin and all. The cooked grated squash lodges in the indentations of the ear-shaped orecchiette, a perfect pairing.

Provided by Martha Rose Shulman

Categories     weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 pound butternut squash (about half of a large squash)
2 tablespoons extra virgin olive oil
Salt to taste
2 garlic cloves, minced
2 ounces walnut pieces (about 1/2 cup), coarsely chopped
3 tablespoons chopped fresh marjoram, or 2 tablespoons chopped fresh sage
Lots of freshly ground pepper
1 pound orecchiette
2 ounces ricotta salata, grated (about 1/2 cup)

Steps:

  • Begin heating a large pot of water. When it comes to a boil, add a generous amount of salt and keep at a simmer.
  • Meanwhile, peel the squash (I use a vegetable peeler for this), cut it into chunks that will fit your food processor tube fitted with the grater blade, and grate. Alternately, grate with the large holes of a box grater.
  • Heat the olive oil over medium-high heat in a large, heavy skillet and add the grated squash and salt to taste. Cook, stirring often, for 8 to 10 minutes, until the squash has softened. Add the garlic, walnuts and half the marjoram or all of the sage and cook, stirring, for another minute. Turn the heat down to medium.
  • Add 1/2 cup of the water for the pasta and cook for another couple of minutes, until it has been absorbed and evaporated from the pan. Add another 1/2 cup water and continue to cook for another 3 minutes, or until the squash mixture is tender and moist. Taste, adjust salt, and add a generous amount of pepper. Keep warm while you cook the pasta.
  • Bring the pot of water back to a rolling boil and add the orecchiette. Cook al dente, usually 10 to 11 minutes. Add 1/2 cup of the cooking water to the squash mixture before draining, then drain the pasta and toss with the squash, along with the remaining marjoram and the ricotta salata. Serve hot.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 428 milligrams, Sugar 4 grams

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