kthread / Kristen Taylor

kthread cooks: pepita pesto and roasted squash

In Mexico: One Plate at a Time, Rick Bayless tells us that hard squashes are prized for their seeds, which are used to thicken soups and sauces as well as provide protein. I’m thinking of my sister Kat, who is a vegetarian, with this recipe; I like to make dishes especially for her during this time of year. Pumpkin seeds—usually called pepitas once toasted—base this pesto that can be stirred into grains, thinned into a dressing, or accent other squash.

And the pesto is like all of Thanksgiving should be, I think: earthy, cognizant of the actual traditions of the people who lived in this geographic region, and wholesome. Here’s to all of you cooking in camaraderie and the pursuit of nourishment next week–

Recipe: [for 4] Dice 2 delicata squash (or peel and dice other hard squash) ~ 2 cups / 460 grams. Peel and halve 20 pearl onions (or as many as you like); spread squash and onions on baking sheet, toss with 1 tbsp olive oil, roast at 425 degrees F / 218 C for 20-30 min until browned and gorgeous. Meanwhile, toast 1/2 cup / 115 g unroasted, unsalted pumpkin seeds in dry pan over medium until they pop. Cool. In food processor, make pesto: with machine running, drop in 2 cloves garlic (green stem removed), then cooled seeds (pepitas), then 1/2 cup / 115 g chopped parsley, then 4 tbsp olive oil until desired consistency. Stir half of pesto into roasted squash and onions, season; serve with additional pesto on top (can also grate a hard cheese like Parmesan or Pecorino over, but it’s not necessary).

listening recommendation: Manfred Mann’s Earth Band, “Earth Hymn” from my friend Jordan’s delightful music blog

reading recommendation: In the Time of the Butterflies, Julia Alvarez

pepita pesto wallpaper on Flickr

drink pairing: an (also) earthy red (Merlot or Pinot Noir)

salt recommendation: Sel Gris

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My friend Jessica and I used the rest of the pesto over vegetables from the first week of the Bee Heaven Farm CSA this afternoon. Here’s what was in the box:

And Jess knitted,

while the breeze swung the door of the magic cottage to and fro; as the bok choy browned, I pondered how best to employ the rest of the abundance of green not in the pasta:

A serene Saturday assured me that much of the enjoyment of cooking is the company we keep in the kitchen, and I am looking forward to more tables in the next week filled with people I love to cook with and for…

Jessica:
November 23rd, 2008 at 4:48 am
Many things to say…but where to start? OH! I know: I particularly enjoy the soundtrack in the background as you explore the CSA bounty–the high pitch yips of 1,000 white flying monkey dogs.

:)

Thanks again for another lovely Saturday. I love you almost as much as I love Hawaiian Red salt :) JUST KIDDING. I love you more :) That’s a lot of love.
Kristen :
November 23rd, 2008 at 6:12 am
Really, more than the salt? That’s saying something :)

Those little white doggies are out of control; not cute, as John would say. Have a great week and thanks again for the menu help—
SEO :
November 26th, 2008 at 4:11 pm
I’ve always wanted to take a stab at making pesto, and this may just inspire me to do it. This blog is gorgeous, by the way. As a former video production type, myself, I love the integration of video. Really brings things to life!
Scoville Scale :
January 4th, 2009 at 10:33 pm
This stuff looks totally delicious. I may have to look into creating this next Thanksgiving; or maybe even sooner, with some baked turkey breast to go along with this.
Kristen :
January 5th, 2009 at 8:33 am
Thanks, SEO and Scoville Scale–the pesto is very easy and keeps well (you’ll find reasons to use it on everything). Let us know how it goes–
wilmington wedding:
July 7th, 2010 at 12:44 pm
Wanted to share my Great Aunt Minis Honey Lemonade Recipe: 1/2 gallon warm water, 1/2 cup honey, 1/4 cup sugar, 1/2 cup fresh lemon juice. Just mix it all with your hands (their warmth will disolve the honey and sugar) and pour mixture into a gallon container filled 3/4 with ice. I like to use wild honey from the local food coop…it has a unique spicey flavor.