squash

Autumn-Inspired Cooking with Matilde Vicenzi

Join me at Eataly Chicago for a cooking class that’s parts demonstration and part hands on. I’ll be working with the famous Matilde Vicenzi Biscotti and Amarettino. I don’t always with with cookies, but when I do you know they are top of the line!

All the details are below; click over to Eatalys website to register: https://www.eataly.com/us_en/classes-and-events/chicago/autumn-inspired-cooking-with-matilde-vicenzi-2022-09-08-11592

Fall in love with our special autumn cooking class with Matilde Vicenzi where you will learn to make a fall-inspired entréeChicago and dessert! Join us for an hour of kitchen creativity as we crumble Matilde Vicenzi Cantuccini Almond Biscotti over a warm fall seared squash salad with arugula. Then we will crush Matilde Vicenzi Amaretti Cookies to form the crust of a delightful no-bake ricotta cheesecake with an Amarettino & pistachio crust and caramel apple drizzle.

Guests will be welcomed with a glass of prosecco (or N/A beverage) and then enjoy a sampling of the savory salad. They will then assemble their own mini cheesecakes – one to taste during the class and one to take home!

Since 1905, the name Matilde Vicenzi has been synonymous with Italy’s fine pastry tradition, its quality a point of reference in Italy and the world for anyone seeking delicious flavor and all the sweetness of authentic Italian pastry.

This delightful class will be taught by guest chef, Monique Costello. Monique is a Wellness Chef, Educator and Functional Medicine Coach. She’s been featured on The Food Network and can be found conducting healthy cooking demonstrations and wellness presentations at corporations and events throughout the United States. Monique proudly represents Matilde Vicenzi Italian pastries at Eataly Chicago through cooking classes and tasting demonstrations.

Roasted Loaded Breakfast Squash

Most of my breakfast dishes resemble more dinner items than the traditional American breakfast of sugary pancakes, French toast, bacon and other sweet topped pastries and toasties.

Today, I took a few fun toppings from those dishes and added it them to roasted acorn squash. Oh man did I enjoy the heck out of this. This is a pretty loose recipe – use what what you have around, get outside of your comfort zone and get creative. I share below how I topped the roasted squash. Don’t chintz on the jam, it adds the much need sweetness to marry the squash and nut butter.

Let me know what you end up with and how it fueled your morning.
Happy eating
~Monique

Roasted, Loaded Breakfast Squash

Acorn squash
— 1 big spoon ghee (or coconut or avocado oil)
— cinnamon
— pinch pink salt
Toppings:
— Nut butter
— Fig jam
— Dairy Free Greek Yogurt
— Crunchy items: pomegranate seeds, crispy lentil granola and toasted pepitas & coconut flakes

Directions: Preheat the oven to 425 degrees.

Cut the acorn squash in half, scoop out the seeds and guts. Cut in half one more time so you have 4 quarters. Rub the squash with the ghee, sprinkle with salt and cinnamon. Roast 20-30 minutes, until doneness is reached.
–>put the squash guts in your freezer broth bag, roast the seeds.

Remove squash from the oven. Smear with the almond butter, dollop on the jam and yogurt. Sprinkle with the seeds and coconut flakes. Enjoy immediately while still warm.

Blend up your own nut butter:

try my mix of pecans, walnuts, cashews, toasted coconut and pinch of salt.

Scattered Turkey Meatball

Turkey Mushroom Meatball

1 tbls coconut oil
1/2 cup minced shallot
2 tbls minced garlic
3 tbls minced ginger
16 oz mushrooms, minced ~try shitakes & baby bellas
1 tsp cinnamon
1 tsp coriander
2 tsp cumin
1 tsp salt
1 tsp pepper
1 lb ground turkey
1/4 cup chopped cilantro
4 tbls currents (or chopped golden raisins)

Preheat the oven to 425 degrees.

Melt the coconut oil over medium heat. Add in the shallot, garlic and ginger, cook to just soften the shallots, about 3 minutes, tossing often. Add in the cinnamon, coriander, cumin, salt, pepper and the mushrooms and cook until the mushrooms are wilted, about 5 minutes. Set aside and cool.

In a large bowl mix together the cooled mushroom mixture, turkey, cilantro and currents.

Scatter the meatball mixture across the sheet pan in about 2″ sections. Place in the oven and bake for 15-20 minutes until turkey is done (test with a meat thermometer at 160 degrees- carry over cooking will take it to 165).

I tossed the meatballs with a gluten free pasta and created a squash sauce.

See our video recipe at Happy Eats Healthy Facebook page or on our You Tube Channel.

Fall Vegetable Tian (aka Vegetable Gratin)

A tian and a gratin are similar, yet different. In my world, gratins tend to have a lot of cream and cheese and the sliced vegetables are piled horizontally while the tian is lighter and fanned vertically around a circle making an eye-catching dish.

I avoided making the tian version for a long time. It’s definitely pretty! But I didn’t think there was going to be enough flavor in it, especially if didn’t have any cheese in it. There are times when we are right and times when we are wrong. This was a time I was entirely wrong.

Thanks to the hidden layer of onions and garlic at the bottom, along with a little white wine, that plays so well with the soft roasted veggies. Plus the top edges add texture and get a little crunchy from a quick finish under the broiler. I used a lot of fall vegetables but these could all get easily changed out.

It’s a perfect side dish or simple dinner. Give it a try and let me know what you think.

Happy Eats,

~Monique

Fall Vegetable Tian

1 tbls olive oil

1/4 cup onion, diced

2 garlic cloves, minced

1/2 tsp ground sage

1/4 cup dry white wine

1/2 green apple

1/2 small honey or butternut squash

1 small sweet potato (purple or classic orange)

1/2 tsp salt

1/4 tsp pepper

1/2 tsp smoky paprika

Heat 1/2 tablespoon of the olive oil in a 6.5″ cast iron (or similar oven-proof) pan over medium heat. Add the onions and saute for about 5 minutes until the onions begin to soften. Add the garlic and sage, continue to cook another 2 minutes. Deglaze the pan with the wine and remove from heat. Allow to cool slightly while you slice the veggies.

Use a mandoline (or a knife), slice the apple on the thinnest setting. Slice the squash and the potato in the same manner but on the 2nd thickest setting.

pre-cooked tian

Arrange the slices in a circle around the pan, alternating between each (apple slice, squash slice, potato slice).

Mix together the salt, pepper and paprika in a small bowl. Spritz or drizzle the remaining olive oil across the top of the tian and sprinkle the seasoning over the top. Cover with tinfoil.

Bake the tian for 15 minutes covered and 15 minutes uncovered. Turn the broiler on for just a couple minutes to crisp the top edges.

When you serve, be sure to scoop up some of the onions at the bottom.

Notes: my recipe is for smaller, 6.5″ pan. If you are using a typical 12″ cast iron, be sure to double the recipe.

Curry Pepper Bison-Stuffed Butternut Squash

Curry Pepper Bison-Stuffed Butternut Squash

Have you tried bison meat? It carries more nutrients than your average beef and the taste is so much richer and interesting. Plus bison is usually free-roaming and grass fed, not grain fed while smooshed in a small indoor pen. Read: HAPPIER.

You could toss this curried bison stuffing over any roasted squash. I also happened to have a whole pan of simple salt and pepper roasted veggies consisting of a bunch of chopped root veggies (like carrots, celery, onion, potatoes, etc) so we ate part of the bison filling over those too and it might have been even more delicious. Love when food becomes versatile!

However you decide to eat it, it’s hearty and protein rich so will keep you going for hours.

Happy Eats

~Monique

Curry Pepper Bison-Stuffed Butternut Squash

1 butternut squash

2 tbls olive oil

1/2 cup diced onion

1 red bell pepper, diced

2 banana peppers, diced

1 lb ground bison

4 cloves garlic, minced

1 cup kale, torn

1 heaping tbls green curry paste (actually, just make it 2 tbls 😉

1 tsp garam masala

1 tsp Himalayan pink salt

1 cup coconut milk

Preheat oven to 400 degrees. Cut the squash into two, scoop out the seeds and guts. Rub with a little olive oil then dust with a bit of salt and pepper. I also added a light dusting of ground cumin and coriander for a little extra flavor. Set the squash on a sheet pan and roast until fork tender (about 45-60 minutes.)

Saute the bison filling while the squash is cooking:

Heat the oil over medium heat in a large skillet. Once hot, add the chopped onions and peppers. Saute until they begin to wilt, about 5 minutes.

Add the bison to the skillet and cook until nearly browned throughout. Add in the garlic, kale, curry paste, garam masala and salt. Toss well, reduce heat, cover and let simmer 10 minutes.

Add the coconut milk skillet and simmer another minute or two with the cover off until the milk forms a bit of a ‘sauce’. Taste, adjust seasonings if desired. Remove from heat and cover.

When the squash is ready, scoop the bison mixture onto the squash and enjoy while warm.

Squash, Apple and Avocado Toast

Avocado Toast is the biggest thing since…well, sliced bread. I really do love it, unfortunately I’ve actually had a number of lame versions at restaurants so I prefer to make my own. My Squash, Apple and Avocado Toast version pays special homage to fall produce. It came together thanks to some leftover roasted squash, though you could just sear a couple of fresh slices too.

The apple adds texture and tartness with the toasted squash seeds adding a good crunch factor.

Happy Eats,

~Monique

Squash, Apple and Avocado Toast

1 avocado

juice of 1/2 lime

pinch of cayenne

1 bun (I used a Seeduction bun from Whole Foods)

1/4 apple

Roasted squash + roasted squash seeds

Smash avocado with juice from 1/2 lime + pinch of cayenne
Thinly slice 1/4 apple
Sear a couple slices of pre-roasted squash
Toast bun
Arrange apple slices on bun.
Top with the smashed avocado
Add the seared squash.
Sprinkle with toasted squash seeds and flaky sea salt

Chorizo Sausage-Stuffed Summer Squash

Take your summer squash up a knotch by making a sausage-stuffed summer squash using chorizo. Guaranteed to fill you up and taste amazing. I created it dairy free, but give you an option to top with cheese based on your preference.

Enjoy!

~Monique

Chorizo Stuffed Summer Sausage

4 large yellow summer squash or zucchini

4 chorizo sausages

2 tbls olive or avocado oil or ghee

1 small onion, diced

3 garlic cloves, minced

2 celery sticks, diced

1 tbls fresh thyme

Salt and pepper

Cashew Bechamel Sauce

Optional: edible flowers, cheese

Remove the sausages from the casing and saute until cook, using a wooden spoon to break up the meat. Remove from pan and set aside. Remove an extra grease from pan as well.

While the meat is cooking. Cut the squash in half lengwise and scoop out the insides (saving this for the stuffing), leaving just enough flesh for the squash to retain their shape.

Rub the squash with 1 tbls of oil, season well with salt and pepper. Grill (or roast) the squash until just fork tender.

Dice the onions and celery and mince the garlic. Also dice up insides of the squash.

Heat remaining oil over medium high heat, add the diced onions and celery. Cook for about 5 minutes just to soften. Add in the garlic and the diced squash and a good sprinkling of salt and pepper. Cook another 5 minutes until the squash is lightly sauted. Add back in the chorizo nd the fresh thyme and toss well. If the pan is super dry, add a couple tablespoons of water. Taste and add additional salt and pepper as needed.

Place each squash on a platter and fill each with the chorizo filling.

Drizzle with my creamy , ‘cheesy’ Cashew Bechamel sauce. Top with edible flowers. Enjoy while warm.

Optional: Or top with a bit of cheese, then place under the oven broiler for a couple minutes to melt the cheese.

Autumn-Inspired Cooking with Matilde Vicenzi