Dinner Archives - Amie Valpone

Butternut Squash Lasagna with Walnut Ricotta

Amie — Wed, 09 Feb 2022 13:00:55 +0000

I’ve never made lasagna and to be clear, I’ve never had the slightest desire to make it – even coming from an Italian family who loves Italian food. The idea of lasagna seemed complicated and exhausting and I’d find myself thinking, “Why bother”? Most of my food for so many years has been about ease and convenience because I barely had the energy to boil water but now, it’s time for a whole new way for me to cook and actually enjoy my food.

There’s something so comforting and delicious about pureed squash because it gets so thick and creamy. Whether you’re using it for a soup, sauce or this lasagna recipe, pureed squash feels like a big warm hug when it’s freezing in Manhattan and that’s exactly what I needed with these chilly temperatures the last few weeks.

For this recipe, you’ll need a large butternut squash, your favorite lasagna noodles and walnuts along with a few other odds and ends. We’re roasting the squash until it’s tender and pureeing it in a food processor. While the squash is in the oven, we’re making the ricotta cheese, dairy-free, of course, with walnuts and a few other ingredients in a mini food processor. Then, we’re layering the squash, the walnut ricotta and the noddles in a baking dish and tossing it into the oven until it’s bubbling and golden brown.

The cumin dusted butternut squash, creamy walnut ricotta, slightly charred caramelized onions, tender noodles and a few flecks of fresh oregano all piled onto my fork was nothing short of the greatest comfort food I’ve ever made. I think you’ll agree.

When you’re buying butternut squash, make sure you purchase a squash that feels heavy when you pick it up. I suggest one with a thick neck and a small bulb, which will yield the most “squash meat” and less seeds. As with any vegetable, make sure there are no cuts, bruises or mold on the outer skin.

In terms of the walnut ricotta, you’ll want to spoon it into your mouth over and over again and use it for various other recipes, as well. So, why use walnuts when making my diary-free ricotta? Why not? I’m a big fan of walnuts because they lend a nice creaminess when pureed so you don’t even miss the dairy.

When making any dip or sauce or dairy-free cheese, I highly recommend using a mini food processor because the recipe will not work in a large food processor – the texture won’t be creamy because there will be such a small amount of food in such a large processor and the blade won’t be able to whip it up as well as a smaller food processor. Here’s the mini food processor I use.

For the lasagna noodles, I’m using these gluten-free noodles, which are no-boil.

Lastly, don’t skip the fresh oregano or thyme on top. It makes the ENTIRE dish complete.

I made a similar Roasted Butternut Squash Lasagna with Basil Almond Ricotta recently on my new website, if you’re in the mood for a variation.

Butternut Squash Lasagna with Walnut Ricotta

Ribbons of chickpea noodles add a delightfully hearty texture to this butternut squash lasagna.

Course Dinner

Cuisine American

Keyword lasagna, butternut squash

Prep Time 15

Cook Time 1 55

Total Time 2 10

Servings people

Calories 598kcal

Author Amie

Ingredients

Lasagna

1 large butternut squash (at least 4 pounds), halved and seeded
2 Tablespoons olive oil
sea salt to taste
2 large red onions (1.5 pounds), thinly sliced
1 1/2 tsp. ground cumin
1 package gluten-free lasagna noodles no-boil
1 Tbsp. fresh thyme or oregano leaves optional, for serving

Walnut Ricotta

2 cups walnuts
1/4 cup water
2 Tbsp. water
1 tsp. sea salt

Instructions

Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper to roast the squash. Also, prepare an 8 x 11-inch baking dish with olive oil and set aside for the lasagna.
Drizzle the squash with 1 Tablespoon olive oil. Use your hands to rub the oil into the squash until glossy. Sprinkle the cut-side with 1/4 teaspoon sea salt. Place the squash cut side down on the prepared baking sheet and roast in the oven for 45 minutes or until very tender.
Meanwhile, to make the caramelized onions, add 1 Tablespoon olive oil to a large skillet over medium-low heat. Once the oil is shimmering, add the onions and 1/2 teaspoon sea salt. Toss the onions in the oil and spread the onions evenly in the pan with a spatula, cover, and scrape the pan every 5 minutes to ensure the onions start to brown and become very tender. Continue to scrape the pan with your spatula and cook until the onions are a deep brown color. Allow the onions to cook for 25 minutes or until the onions are browned and very tender.
Make the walnut ricotta by combining all the Walnut Ricotta ingredients in a mini food processor and puree until very thick and creamy. Season to taste with sea salt. Set aside.
Remove the squash from the oven and set aside to cool for 5 minutes or until it's cool enough to touch. Using a spoon, scrape out the squash flesh and transfer it to a large food processor with the sea salt and cumin. Discard the squash skin. Puree until the squash is creamy. Season to taste.
Lower the oven to 350 degrees F. Coat bottom of the prepared baking dish with 1/2 cup of the squash purée then two the lasagna noodles width-wise followed by the ricotta and onions and continue to layer until you use up all of the ingredients. The top layer should be the squash puree. Sprinkle the cumin over the top layer and add a few dollops of the walnut ricotta on top, if desired.
Transfer the lasagna to the oven, covered with parchment paper, for 50 minutes or until the noodles are tender. Remove from oven and set aside for 5 minutes before serving. Serve warm with fresh thyme or oregano garnished on top.
Store leftovers in a sealed glass container in the refrigerator for up to 4 days.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Butternut Squash Lasagna with Walnut Ricotta appeared first on Amie Valpone.

Sweet Potato Tian

Amie — Thu, 27 Jan 2022 18:08:30 +0000

This was my first time making a tian recipe. I’ve seen them in cookbooks, on menus at restaurants and all over the internet so I’ve been curious about them for quite some time. This recipe is one you will come back to over and over again because of its simplicity and it also happens to yield a gorgeous presentation. It involves slicing the sweet potatoes very thin (I highly suggest using a mandoline for even slices- this is the mandoline I have used for years and I absolutely love it) then placing the sweet potatoes in a well oiled baking dish with some spices and herbs of your choice. The end result is absolutely delicious- tender roasted sweet potatoes packed with a whole lot of flavor. You’ll appreciate the naturally sweet flavor without any sugar added yet feel free to play around with the elements of this recipe by adding any spices and/or herbs you desire in place of what I’ve used here.

The baking dish you choose can elevate the visual impact of this meal as it makes a gorgeous presentation for dinner parties as well as simple weeknight dinners. I’m using this basic enameled cast iron casserole dish that I enjoy using in the oven.

One tip I do want to mention here is that I’m known for buying a bunch of sweet potatoes and letting them sit on my countertop for awhile until I realize I need to use them up- that’s definitely not the way to go because I’ve found that using sweet potatoes that have been sitting around for awhile become dry and flavorless. At the food store, be sure to purchase sweet potatoes that are firm with no cuts or bruises and do your best to use them up within a week of purchasing for optimum flavor.

In terms of what sweet potatoes to buy, I chose a variety of sweet potatoes such as Japanese (purple sweet potatoes) and boniato (white sweet potatoes) along with traditional orange sweet potatoes because I love the way these varieties taste. The purple sweet potatoes have a somewhat floral note to them while the white sweet potatoes always seem more crisp and mild in flavor compared to their orange cousins. No matter what variety you choose, your tian will look beautiful and unique to you. Experiment with what’s in your food store and enjoy the meditative process of slicing and stacking.

Lastly, this is the pastry brush I use for coating the sweet potatoes to ensure the oil is evenly distributed.

Sweet Potato Tian

This recipe is ideal for a weeknight meal or as a side dish for entertaining. It's hearty and full of natural sweetness and flavor. Be sure to keep the stacked slices of sweet potatoes tightly packed as you place them in the baking dish so they do not bend or fold. This will ensure even baking.

Course Dinner

Cuisine American

Keyword tian, sweet potato

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 305kcal

Ingredients

6 large sweet potatoes
olive oil
1/2 tsp. sea salt
freshly ground pepper to taste
1/4 tsp. cayenne pepper
1/2 tsp. ground ginger
1/2 tsp. ground cumin
2 tsp. sesame seeds toasted
1/2 tsp. carraway seeds toasted
fresh oregano for garnish

Instructions

Preheat the oven to 400 degrees F. Prepare a large baking dish with olive oil and set aside.
Using a mandoline, thinly slice the sweet potatoes and stack them vertically in a bowl or measuring cup until you're ready to transfer them to the prepared baking dish. When the slicing is complete, transfer the stacks of sweet potatoes into the baking dish starting with the outside and working your way inside. If you're using a variety of colors of sweet potatoes, you may want to alternate them as I have in the photos above.
In a small bowl, combine the oil with the cayenne pepper, ginger and cumin. Use a brush to brush the sweet potatoes so the oil seeps down into the cracks in between each potato. Transfer to the oven and bake for 45-50 minutes or until the sweet potatoes are very tender. Check on the sweet potatoes half way through to ensure they are not drying out. Brush more oil onto the sweet potatoes, as needed.
Meanwhile toast the sesame seeds in a large dry skillet over medium heat for 2 minutes or until golden brown and fragrant. Remove from the heat and set aside.
Remove the tian from the oven; set aside for 5 minutes to cool before serving. Sprinkle with the sesame seeds and caraway seeds. Add a pinch of sea salt and pepper, to taste and garnish with fresh oregano. Serve warm.
Store leftovers in a sealed container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Bring to room temperature before serving.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Sweet Potato Tian appeared first on Amie Valpone.

Roasted Beets + Onions with Blood Oranges

Amie — Thu, 09 Dec 2021 21:24:13 +0000

this is a dish i am certainly proud of and i absolutely loved eating it right out of the oven. it’s cozy and loaded with flavor.

this recipe is ideal for a holiday side dish yet it can be served anytime of the year when it’s chilly outside and you want to strike up your oven. while this recipe is certainly substantial enough to serve as a main meal with its hearty (and filling) roasted vegetables, it has enough finesse to be paired alongside a light leafy green salad and a roasted organic chicken or baked salmon.

other citrus, such as tangerines work well here too but the sweeter, less acidic qualities of blood oranges are ideal due to their hints of raspberry and strawberry. if you’re entertaining, blood oranges are the way to go because their dark red flesh pairs beautifully aside these golden and red beets and onions.

Roasted Beets + Onions with Blood Oranges

It only takes a few ingredients to bring this gorgeous and vibrant holiday side dish to life. Velvety Hawaiian sweet potato forms the base of this recipe giving it this gorgeous purple hue topped with tender roasted beets and onions, which create the perfect range of textures for your holiday table.

If you can't find blood oranges or a Hawaiian sweet potato, you can use navel oranges and a traditional orange sweet potato instead.

Course Main

Cuisine American

Keyword beets, orange

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 151kcal

Author Amie

Equipment

Rimmed Baking Sheet
Citrus Zester
Mini Food Processor

Ingredients

3 medium golden beets scrubbed and greens removed
3 medium red beets scrubbed and greens removed
1 large Hawaiian sweet potato scrubbed
1 large red onion peeled and quartered
extra-virgin olive oil
1/2 tsp. cumin
sea salt to taste
freshly ground pepper to taste
2 blood oranges
1 Tbsp. pine nuts for garnish
fresh rosemary and/or oregano for garnish
cumin seeds for garnish

Instructions

Preheat oven to 425 degrees F.
Prepare a rimmed baking sheet with parchment paper and place all veggies on top. Drizzle with oil and rub the oil into all of the vegetables until they are all glossy and well coated. Use a fork to poke holes in the sweet potato. Sprinkle the vegetables with sea salt, pepper and cumin. Transfer the baking sheet to the oven.
Meanwhile, use a citrus zester to zest 2 tsp. from the peels of the blood oranges, then peel and segment them using a small pairing knife. Set the zest and the segments aside.
The roasting times will vary based on the vegetables. The onions will be done before the beets and sweet potatoes so you can remove the onions from the baking sheet when they are very tender and golden brown, approximately 45 minutes. Keep the beets and sweet potato in the oven for another 15 minutes or until they are very tender.
Remove from the oven and set aside to cool for 5-10 minutes or until you are able to peel the skin from the beets and the sweet potato without burning your hands. Discard the skins and slice the beets into quarters.
Purée the flesh of the sweet potato in a mini food processor until it is creamy and resembles a hummus consistency. Use a large spoon to spread this creamy mixture onto a large serving platter. Top with the roasted vegetables and blood oranges.
If desired, drizzle with olive oil (I used a basil infused olive oil that I just made, which you can see in the photo above). Garnish with the blood orange zest, pine nuts, fresh rosemary and/or oregano and cumin seeds. Season to taste with sea salt and pepper. Serve warm.
Store leftovers in a sealed glass container for up to 3 days in the refrigerator.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Roasted Beets + Onions with Blood Oranges appeared first on Amie Valpone.

Honeynut Squash Tart with Hazelnut Crust

Amie — Mon, 15 Nov 2021 19:15:51 +0000

This was my first time roasting (and eating) honeynut squash. I must say, it’s divine. If you’re not familiar with honeynut squash, they look like baby butternut squash but much smaller. They are so tiny and so adorable you’ll want to buy a few of them. I opted for two at my farmer’s market here in Tribeca because I couldn’t resist. Because of their petite size, they’re much easier to prepare versus larger varieties of squash. That said, if you can’t find honeynut squash in your food store, you can easily use any other variety of winter squash for this recipe such as butternut squash or acorn squash, however, you’ll most likely only need one of the larger varieties since they’re double the size of honeynut.

This recipe is unique in that it doubles as a main dish and also a dessert. There’s no added sugar of any kind here however the squash is so incredibly sweet that this recipe tastes as though there is honey or some type of sugar swirled inside. I’m making this recipe at my family’s home next week for Thanksgiving as a main dish but you can serve it however you’d like.

I’m using hazelnut flour in this recipe but don’t be intimidated by it because you can surely use almond flour, if it’s more convenient. I happen to love the taste of hazelnut flour so I prefer it over almond flour any day. This is the 10-inch tart baking dish I’m using, as well, in case you’re curious as to the best way to present this tart on your holiday table.

Lastly, I’m using fresh sage leaves and fresh thyme for the garnish to add a pop of beautiful color. You can also use fresh rosemary or any other hearty winter herb. Enjoy.

Honeynut Squash Tart with Hazelnut Crust

This tart is a spin on the classic pumpkin pie without any added sugar, gluten or dairy. It's one of the easiest recipes you'll ever make with less than five ingredients. The result is a naturally sweet and delicious tart that can be served as a main meal or as a dessert.

Course Dinner

Cuisine American

Keyword tart, squash

Prep Time 20

Cook Time 1 10

Total Time 1 20

Servings people

Calories 74kcal

Author Amie

Ingredients

Tart Crust

2 3/4 cups hazelnut (or almond) flour
1/2 tsp. sea salt
4 Tbsp. extra-virgin olive oil
1 large egg well beaten
pinch cumin

Squash Filling

2 honeynut squash
sea salt to taste
fresh sage or thyme for garnish

Instructions

Tart Crust

Preheat the oven to 350 degrees F. Prepare a 10 inch tart baking dish (see above for the one I use for my tarts) with olive oil. Transfer to a rimmed baking sheet.
In a large bowl, combine the flour with the sea salt. Mix well, then add the oil and mix well until clumps form. Add in the beaten egg and continue to mix well until it resembles a dough consistency. Transfer the dough to the prepared pie dish. Press the dough into the base of the pie dish and up the sides using your fingers until it is evenly distributed. Sprinkle ground cumin on top.
Use a fork to poke holes in the dough on the base and up the sides to allow for air flow. Transfer to the oven on the rimmed baking sheet for 20 minutes or until golden brown. You will see some of the olive oil bubbling up but don't worry because this crust will be baked once again with the filling inside (I tried baking the crust with less oil and the sides crumbled so the amount of oil called for in this recipe is needed).

Squash Filling

While the crust is baking, prepare the squash. Slice each squash in half lengthwise with a sharp knife and remove any seeds and discard. Place the four halves on a rimmed baking sheet lined with parchment paper face up and drizzle the squash and cavity with olive oil, sprinkle with salt.
When the crust is finished remove it from the oven and let it sit on the counter to completely cool and harden. Raise the temperature of the oven to 425 degrees F and roast the squash until very tender, about 25-30 minutes. It is important that the squash is very tender and not hard because this is the tart "filling".
Remove the squash from the oven and set aside to cool for 5 minutes. Scoop out the flesh using a large spoon and transfer to a small food processor. Purée until smooth and season to taste with salt, if needed. Spoon the squash puree into the pie crust and sprinkle with sea salt. Bake for another 25 minutes at 400 F or until the crust is a deep golden brown and the squash is set.
Remove from the oven and set aside to cool for at least 30 minutes before serving with fresh sage and/or fresh thyme. Season to taste with salt and serve.
Store leftover tart slices stacked on top of each other in the refrigerator for up to 4 days or in the freezer for up to 1 month in a sealed glass container.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Honeynut Squash Tart with Hazelnut Crust appeared first on Amie Valpone.

Zucchini Ribbons with Jalapeño + Shallots

Amie — Thu, 09 Sep 2021 12:00:33 +0000

There’s something so easy breezy about a ribboned veggie salad – perhaps it’s the way the carefully peeled ribbons look on a platter or the ease of digesting the thinly sliced produce – either way, there’s nothing like sitting down to a beautiful meal that tastes just as good as it looks. Last week, you loved the carrot ribbon salad so I thought I’d use my favorite vegetable peeler (See below in SHOP the RECIPE. This one is amazing and so not like the old school peelers that never worked for me) again to share a tasty salad that doubles for lunch and dinner.

This salad can be served chilled or at room temperature as it’s equally as delicious either way. It’s the perfect end-of-summer dish that reminds us to savor the simple flavors of vegetables and the subtle yet sweet touch of fennel seeds.

SHOP the RECIPE

Zucchini Ribbon Salad with Jalapeño and Shallots

Course Salad

Cuisine American

Keyword zucchini, salad, shallots

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories

Author Amie Valpone

Ingredients

3 large zucchini peeled and ends trimmed
1 medium shallot diced
1 small jalapeño thinly sliced
1 handful fresh parsley finely chopped
3 Tbsp. pumpkin seeds
1 large lime juiced
2 Tbsp. extra-virgin olive oil
1/4 tsp. ground cumin
1/4 tsp. fennel seeds
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
pinch cayenne pepper

Instructions

Lay the strips of zucchini on a flat surface such as a cutting board. Use your hands to roll each strip one at a time (lengthwise) to make a cylinder or oval shape. On a serving plate, arrange the zucchini in the prepared small rolled up shapes. Add the shallot, jalapeño, parsley and pumpkin seeds.
In a small bowl, combine the remaining ingredients and mix well to combine. Drizzle over the zucchini salad and serve. Season to taste with more sea salt and pepper, if desired.
Store leftovers for up to 3 days in the refrigerator.

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Zucchini Ribbons with Jalapeño + Shallots appeared first on Amie Valpone.