The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [211]
butternut squash with brown butter
SERVES 4
The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.
2 tablespoons unsalted butter
1 butternut squash (about 1¾ pounds), peeled, seeded, and cut into ¾-inch cubes
½ cup homemade or low-sodium store-bought chicken broth
¼ cup water
1 tablespoon dark-brown sugar
Coarse salt and freshly ground pepper
1. Heat the butter in a large skillet over medium-high heat until golden brown. Add the squash; sauté, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
2. Add the chicken broth, water, and brown sugar; cook until the liquid has evaporated and the squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.
church street squash
SERVES 8 TO 10
This savory dish is named for one of the streets in historical Charleston, South Carolina. Crookneck squash is a summer squash that is available year-round in certain regions. You can substitute zucchini or even a winter squash, such as butternut or acorn, depending on what’s in season in your area.
3 tablespoons unsalted butter
2 pounds yellow crookneck squash, cut into ½-inch pieces
1 large onion, finely chopped
¾ cup freshly grated Cheddar cheese (3 ounces)
1 cup sour cream
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
1 large egg, lightly beaten
½ teaspoon paprika
1. Preheat the oven to 350°F. Melt 2 tablespoons butter in a large skillet. Add the squash, and cook over medium-low heat until tender. Transfer to a medium bowl, and mash lightly with a fork.
2. Melt the remaining tablespoon butter in the same skillet. Add the onion, and sauté until tender. Add to the bowl with the squash. Stir in the cheese, sour cream, salt, pepper, and egg.
3. Transfer to a 2-quart baking dish, and sprinkle evenly with the paprika. Bake until golden and bubbling, 30 to 35 minutes. Remove from the oven. Serve hot.
scalloped mushrooms
SERVES 8 TO 10
We used frozen pearl onions, but you could use fresh instead. To peel, place them in boiling water for 1 minute, and then let them cool slightly before slipping off their papery skins.
9 tablespoons unsalted butter
1 1-pound bag frozen pearl onions, thawed and drained
3 pounds assorted mushrooms, such as button, cremini, or shiitake, trimmed and cut in half (large ones quartered)
¾ cup heavy cream
1 cup freshly grated Parmesan cheese (4 ounces)
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
1 cup plain coarse bread crumbs, preferably homemade
1. Preheat the oven to 350°F. Heat 1 tablespoon butter in a large cast-iron or ovenproof skillet over medium-high heat. Add the onions, and cook until soft and just starting to brown, about 5 minutes. Transfer to a large mixing bowl.
2. Working in 4 batches, melt 2 tablespoons butter in the same skillet; add one-quarter of the mushrooms, tossing to coat evenly with butter. Cook until the mushrooms have released their juices and most of the juices have evaporated, about 5 minutes. Transfer to the bowl with the onions. Repeat the process with the remaining butter and mushrooms.
3. Add the heavy cream, ½ cup Parmesan, salt, and pepper to the bowl; stir until combined. Return the mixture to the skillet, or transfer it to a large baking dish. Sprinkle the bread crumbs and remaining ½ cup Parmesan over the top.
4. Bake until bubbling and nicely golden on top, about 25 minutes. Remove from the oven. Serve hot.
edamame succotash
SERVES 6
If you can’t find fresh edamame (soybeans), frozen works just as well. Look for them in the freezer section of your grocery store.