There’s no mistaking it. The weather in Seattle has turned to fall – and with it comes football, squash dishes and food to put a little meat on your bones. We saw this recipe in this month’s Sunset Magazine and thought it looked worth trying. It was!
Peel and cube 1/4 of a medium-sized kabocha squash. Toss with a little olive oil, salt and pepper, spread on a baking dish, and roast at 400 for about 25 minutes, until the squash is soft.
While the squash is roasting, heat a little canola oil in a dutch oven (or other large, heavy pot) on high heat. Toss 1 lb of stew meat in a bowl, with a little flour, salt and pepper, to lightly coat the meat. Add the meat to the dutch oven, cooking and stirring until the meat is brown on all sides.
Chop up 1 onion and smash three garlic cloves. Add to the meat pot when the meat is brown. Cook until the onions are translucent. Then set everything aside in a bowl.
Add a little more oil to the empty pot and add 8 ounces of medium mushrooms, 4 carrots cut into 1/2 inch rounds, and 1 T dried thyme. Cook over medium heat until the mushrooms release a little water. Then remove everything and put them in the same bowl with the meat. Stir the mixture to combine everything.
In the same pot (now empty), add 1/4 cup flour and reduce the heat to medium-low, whisking constantly until the flour smells toasted – about 1 minute. Pour in 1/2 cup red wine and 2 cups beef or chicken broth, stirring frequently until it thickens – about 4 minutes. Once it’s thickened, pour over the stew meat mixture, stirring to mix together.
Spoon the mixture into two to four baking dishes depending on their size and set aside. These cute little brown pots hold two servings apiece.
Take the kabocha squash out of the oven and mash in a bowl with salt and pepper and 1/3 cup half and half. Put dollops of this on top of each of the baking dishes.
Bake in the oven for 30 minutes at 400. The pies are done when the tops are starting to crisp and brown. After you pull them from the oven, let them rest for a few minutes, if you can. It lets everything set up a bit.
- 1/4 kabocha squash, cubed and peeled
- 2 T canola oil
- 1 pound beef stew meat, cut into bite size pieces
- flour for dusting
- 2 tsp kosher salt
- 1/2 tsp pepper
- 1 medium onion, chopped
- 3 garlic cloves, smashed
- 4 medium carrots, chopped into 1/2″ rounds
- 8 oz medium mushrooms, stems removed
- 1/4 cup flour
- 1/2 cup red wine
- 2 cups beef or chicken broth
- 1/3 cup half and half
- 1 T dried thyme
- Kabocha Squash Risotto with Tarragon and Leeks (seattlefoodshed.wordpress.com)
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- September Garden Update: Kabocha Squash, Chard, Beets and Radishes (seattlefoodshed.wordpress.com)
- Halloween Kabocha Pancakes! (shizuokagourmet.com)