Ingredients

2 tablespoons unsalted butter

1 carrot, cut into 1/2-inch dice

1/2 Spanish onion, cut into 1/2-inch dice

2 tablespoons finely minced fresh ginger

4 cups 1-inch-dice kabocha squash (from about 1 peeled squash)

Kosher salt and freshly ground black pepper

4 cloves garlic, minced 

2 tablespoons Thai red curry paste 

Two 13.5-ounce cans coconut milk 

1 cup chicken stock 

2 tablespoons fish sauce 

1 cup fresh spinach 

Cooked long-grain rice (preferably jasmine), for serving

1/2 cup peanuts, toasted 

1/2 cup fresh cilantro leaves 

1/4 cup pomegranate seeds 

Lime wedges, for serving 

Directions

1. Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
2. Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
3. Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

Made for Rose’s Graduation Party Oven Temp: 400 degrees

ingredients

1/2 pound bacon (small dice)
4 Russet potatoes (peeled and cut into 1/4-inch cubes, peels reserved)
1-2 tablespoons olive oil
1 stick unsalted butter (room temp, plus extra for greasing)
1 cup sour cream
3/4 cup extra-sharp cheddar cheese (freshly grated)
1/4 cup scallions (chopped)
Kosher salt and freshly ground pepper (to taste)

directions
Preheat oven to 400ºF. Line a plate with paper towels and set aside. Line a baking sheet with parchment paper and set aside. Grease an 9 x 13-inch baking dish with butter and set aside.
In a medium saute pan over medium heat, add bacon and cook until crispy, about 5-7 minutes. Transfer to prepared plate to drain and allow to cool slightly.
In a large bowl, add potato skins, olive oil, and season with salt and pepper. Toss to combine and transfer to prepared baking sheet. Place in the oven and bake, tossing occasionally, until potato skins are golden brown and crispy, about 15-20 minutes.
On a clean work space, crumble potato skins slightly and set aside.
In a large pot, add cubed potatoes and add enough cold water to cover by 1-inch and season with salt. Place over medium-high heat, bring to a boil and reduce to a simmer. Cook until potatoes are tender and can easily be pierced with a knife, about 10 minutes. Drain and transfer to a large bowl.
Using a ricer, rice the potatoes until smooth. Fold in butter, sour cream, cheddar cheese, bacon, and scallions, and season with salt and pepper. Transfer mixture to prepared baking dish and sprinkle the top with potato skin mixture. Bake for 7-8 minutes or until the top is golden brown and fragrant.
Tip: Save and freeze extra potato peels and saute with olive oil in the morning for a delicious hasbrown-like side dish with your eggs!

Ingredients

SERVINGS: 

• 1/2 cup panko breadcrumbs (divided)
• 1 tablespoon vegetable oil
• 1 1/2 cups leeks (sliced, 2 large leeks, white and pale green parts only)
• 2 ounces prosciutto (chopped, 1/2 cup)
• 2 teaspoons fresh rosemary (chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 pounds delicata squash (peeled and seeded, 8 cups or 3 lbs butternut squash, sliced, 8 cups)
• 2/3 cup low sodium chicken broth (or 2/3 cup vegetable broth)
• 1 1/2 cups Fontina cheese (shredded)
• 2 teaspoons butter (melted)

DIRECTIONS

• Heat oven to 400. Spray 11×7-inch ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 cup of the panko.
• Heat oil in medium skillet over medium-low heat until warm. Cook leeks and prosciutto 4-6 minutes or until tender, stirring frequently. (Add a little water if leeks start to scorch).
• Combine rosemary, salt and pepper in small bowl. Arrange half of the squash slices in baking dish; sprinkle with half of the rosemary mixture. Spread leek mixture over squash; top with remaining squash. Gently pour broth over squash; sprinkle with remaining rosemary mixture. Cover with foil sprayed with cooking spray.
• Bake 35-40 minutes or until squash is almost tender. (Gratin can be prepared to this point 1 day ahead. Cool slightly; refrigerate. Bake, covered, at 400 for 15 minutes before continuing with recipe). Sprinkle gratin with cheese. Combine remaining 1/4 cup panko and butter; sprinkle over cheese. Bake, uncovered, 15-20 minutes or until squash is tender and top is golden brown.
• Tips: Deli ham or salami can be substituted.