Roasted Butternut Squash Soup

From stickygooeycreamychewy.

Okay, this wasn't fantastic, but it was good - perhaps 6.5 out of 10? I would tweak the recipe in future, to add some heat, and perhaps introduce some other Indian spices. The star was the roasted pumpkin seeds on top - it absolutely made the dish.

3 pounds butternut squash, seeded and cut into quarters
3 tablespoons olive oil
1 tablespoon garam masala
1/2 teaspoon ground ginger
1 teaspoon each salt and freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
5 large whole sage leaves
4 cups chicken stock
1/4 cup heavy cream (I omitted this ingredient altogether)
Salt and pepper to taste
Crispy sage leaves or toasted pepitas (pumpkin seeds) for garnish

Preheat the oven to 400 degrees F.

Arrange squash in a single layer on a baking sheet coated with cooking spray or lined with aluminum foil. Combine olive oil, garam masala, ginger, salt and pepper and sprinkle on pieces of squash. Bake for 45 minutes or until soft and tender.

While squash is roasting, set a large pot over medium heat and melt the butter. Add the onion, garlic and sage, and cook, stirring frequently, until the onion just turns golden, about 6 to 7 minutes. Remove the sage leaves and discard. Add the stock and roasted squash to the soup pot and simmer, uncovered, for 20 minutes.

Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the cream (if using) and reheat. Season to taste with salt and pepper and serve garnished with crispy sage leaves and/or toasted pepitas (pumpkin seeds).

Pasta with White Beans and Rapini

I believe this is from Chatelaine Magazine.

What a winner - absolutely amazing - but you gotta love your bitter greens, if you don't, this is not for you!

Simple, rustic, as if Jaime Oliver himself prepared it lovingly - enjoy heavily as you tuck into the creamy goodness.

1 large bunch rapini
4 cups whole wheat penne (I used scoobi-do!)
1/3 cup extra-virgin olive oil
1 ½ cups fresh bread crumbs
4 cloves garlic, minced
1/4 tsp salt
Pinch hot pepper flakes
1 19 oz can romano beans, drained
Parm

Trim base of rapini stalks, roughly chop into 1" pieces, clean and drain. In large pot of boiling salted water, cover and cook rapini until tender, about 2 mins. With slotted spoon, transfer to colander to drain. Set aside.

In same pot of boiling salted water, cook pasta until tender but firm. * Reserving 1 cup of the cooking liquid *, drain & return to pot.

Meanwhile, in large skillet, heat 1 tsp of the oil over medium heat; fry bread crumbs and one-quarter of the garlic, stirring, until golden, about 3 mins. Transfer to bowl; set aside.

In same skillet, heat remaining oil over medium heat; fry remaining garlic and hot pepper flakes, stirring, until golden, about 1 minute. Stir in rapini and beans; heat through, about 3 minutes. Add to pasta and toss to coat, adding as much of the reserved cooking liquid as you like. Stir in some grated parm. Serve sprinkled with bread crumb mixture.

Creamy Garlic & Edamame Soup

From eatingwelllivingthin. I've only ever had steamed edamame with course salt in Vancouver (so yummy), and haven't had it since - so this recipe definitely had my curiosity piqued.

Gorgeous pistacio colour, smooth, but slightly textured - I didn't quite know what the heck I was eating, but enjoyed it nonetheless.

2 tbsp olive oil
4 cloves garlic, peeled
2 bay leaves
4 cups shelled edamame, divided
Two 14-ounce cans low-sodium chicken or vegetable broth
1/4 tsp red pepper flakes
1/2 tsp sugar
Dash freshly grated nutmeg
Kosher salt and black pepper to taste
1/2 cup fat free half & half (who has ever heard of this? I used my usual soy milk)

Heat the oil in a large saucepan over medium-low heat. Add the whole garlic cloves and bay leaves and cook, stirring occasionally, for 10 minutes or until softened and golden. Add 3 1/2 cups Edamame and cook, stirring occasionally, for 5 minutes. Add the broth, red pepper flakes, sugar, nutmeg and salt and pepper. Bring to a boil over high heat. Reduce the heat to low and simmer, covered for 25 minutes.

Remove and discard the bay leaves. In a blender or food processor, blend or process the soup in batches until smooth. Return the soup to the saucepan over medium-low heat. Stir in the cream and and heat through, but do not let it boil. Garnish each serving with the reserved whole edamame. (I would omit this part next time, and simply sprinkle with toasted nuts, or even toasted soy nuts, for texture.

Chicken with Roasted Grapes and Shallots

Nothing too spectac about this recipe, though the roasted grapes had an amazing flavour and texture, plus, roasted chicken - nuff said. Looks, smells, tastes great - simplicity at its finest.

1 ¼ lb assorted seedless grapes (such as green, red, and black), cut into small clusters
6 large shallots (about 10 ounces), peeled, halved through root end
1 tbsp chopped fresh thyme plus 6 large sprigs
2 tbsp olive oil, divided
1 4-to 4 1/2-pound chicken, excess fat removed from cavity

Preheat oven to 400°F. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes.

Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices and discard. Serve chicken with pan juices alongside.