Roasted Squash, Cherry and Spinach Salad MAKES 6 SERVINGS
A simple salad with sweet roasted squash and tart cherries makes a lively palate cleanser. To serve it as a light meal on its own, add some toasted, slivered almonds or some crumbled feta or blue cheese. 1½ 4 1 6 ½ ½ 2 4 ¼ ½
pounds butternut squash, peeled, seeded and cubed tablespoons plus 1 teaspoon extra virgin olive oil, divided teaspoon salt, divided cloves peeled garlic cup fresh parsley, coarsely chopped cup plain yogurt tablespoons fresh lemon juice ounces baby spinach cup red onion, slivered cup dried cherries
1. Preheat oven to 400°F. Place squash in a large roasting pan and drizzle with 2 tablespoons oil and ½ teaspoon salt. Roast 20 minutes, then test a piece of squash by piercing with a paring knife. When tender, remove from oven and let cool. 2. Place garlic on a 5-inch-wide piece of foil then drizzle with 1 teaspoon oil. Crimp foil to make a pouch. Roast garlic 20 minutes, until easily pierced with a paring knife. Let cool. 3. To make dressing, mince garlic and parsley in a food processor or blender. Add yogurt, 2 tablespoons oil, lemon juice and ½ teaspoon salt. Process until smooth and transfer to a cup with a pouring spout. 4. Arrange spinach on a large platter or individual plates. Top with squash, red onion and cherries. Drizzle with dressing and serve immediately.
Creamy Parsnip and Apple Soup with Thyme MAKES 6 SERVINGS
This creamy, rich-tasting soup is a lovely way to enjoy a big serving of root vegetables and apples. Parsnips are the underappreciated winter vegetable with an earthy sweetness that purées to a creamy soup. 1 1 2 2 3 1 1 1 1 2
tablespoon unsalted butter large onion, chopped pounds parsnip, peeled and chopped large apples cups chicken stock teaspoon salt dash cayenne tablespoon fresh thyme cup plain full-fat yogurt or sour cream medium scallions, chopped
1. In a large pot, melt butter over medium-high heat. Add onion and stir. When it starts to sizzle, reduce heat to medium. Cook, stirring often, 5 minutes, until soft and golden. Stir in parsnips. Peel and slice 1 apple, add to pan, and pour in stock. 2. Increase heat to high, bring to a boil, cover and reduce heat to medium. Cook 10 minutes and test by piercing a parsnip chunk with a paring knife. When very tender, remove from heat. Add salt, cayenne and thyme, and stir. Transfer to a blender and purée until smooth. (If making more than 3 days ahead, cool completely and transfer to a freezer-safe container and freeze up to 1 month.) 3. To finish, whisk in yogurt and transfer to a 4-quart pan. Chop remaining apple and stir into soup while gently heating over medium heat. Serve topped with scallions.
32 real food winter 2015
ROASTED SQUASH, CHERRY AND SPINACH SALAD AND CREAMY PARSNIP AND APPLE SOUP WITH THYME