Recipe: Wild Rice, Butternut Squash and Cannellini Stew

Yield: Serves 6

Ingredients

• 1/2 cup (about 1/2 oz.) mixed dried mushrooms
• 1 medium onion
• 8 ounces button mushrooms, rinsed and cut in half
• 1 tablespoon olive oil
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons dried thyme
• 3 cups reduced-sodium chicken broth or mushroom broth
• 1 1/2 cups cooked wild rice*
• 1 pound peeled cubed butternut squash*
• 1 can (15 oz.) cannelloni beans, rinsed and drained
• About 1 tsp. kosher salt
• 4 ounces Swiss chard
• Freshly shaved Parmesan cheese

Preparation

1. Put dried mushrooms in a small bowl with 1 cup very hot water, stir, and let stand until softened, about 10 minutes.

2. Meanwhile, cut onion into large chunks, then pulse in a food processor to chop. In a 5- to 6-qt. pan over medium-high heat, cook onion and button mushrooms with oil, pepper, and thyme, stirring occasionally, until lightly browned, 8 to 10 minutes. While onion mixture cooks, put broth in a microwave-safe bowl and microwave until steaming, about 3 minutes.

3. Add broth, rice, squash, beans, and 1 tsp. salt to pan. Cover and bring to a boil over high heat, then reduce heat and simmer until squash is tender when pierced, 8 to 10 minutes. Meanwhile, swish dried mushrooms in soaking liquid to loosen grit. Lift out mushrooms and coarsely chop. Add mushrooms to pot. Carefully pour in soaking liquid, leaving grit behind in bowl.

4. Rinse chard and chop leaves and stems. Add chard to stew and cook until stems are tender, 10 minutes. Add more salt if you like and serve with Parmesan.

Cooked wild rice is available from Trader Joe's; you can also cook your own (do it ahead and freeze in batches). Buy prepared squash in the produce section of many markets.

Image by Leigh Beisch; food styling by Dan Becker, recipe via Sunset.

Recipe: Rigatoni with Squash and Prawns

Squash is such an underrated vegetable. I forget about squash myself until summer comes and the plants are lined up for sale at our local nursery. I like it best when it's in a recipe with other ingredients that highlight the rich flavor of the squash. This dish is next on my list to try with squash.



Rigatoni with Squash and Prawns

Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4-6

You Will Need:

3 Tbsp. olive oil, plus 3 Tbsp.
1 pound butternut squash, trimmed and cut into 1-inch cubes*
2 garlic cloves, minced
1 teaspoon salt, plus one teaspoon
1/4 tsp. fresh ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound rigatoni
1 pound prawns, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese

1. Warm 3 Tbsp. of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 tsp. salt, and 1/4 tsp. pepper. Saute until the squash is golden and tender, 5-7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5-7 minutes. Transfer the squash mixture to a blender or food processor and puree.

2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta.

3. While the pasta cooks, warm the remaining 3 Tbsp of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 tsp of salt and 1/2 tsp of pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

4. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.