1 medium butternut squash
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon Morton & Bassett Ground Pepper
1 teaspoon Morton & Bassett Red Pepper Flakes
1 yellow onion, sliced
2 cloves of garlic, minced
4 cups vegetable broth
Pumpkin seeds, red pepper flakes, and/or heavy cream
- Preheat the oven to 375F
- Slice the butternut squash in half lengthwise and place each half cut side down on a parchment-lined baking sheet.
- Bake for 35-45 minutes until a fork easily pierces the squash.
- In a large pot, add olive oil, onions, garlic, salt, pepper, and red pepper flakes, simmer for 5-7 minutes.
- After removing the squash from the oven and letting it cool., scoop out the seeds from the squash and discard. Scoop out the squash and add it to the onions and garlic.
- Add vegetable broth and 3-4 more cups of water depending on how thick you like the consistency. Continue to simmer on low heat for 10 minutes.
- Using an immersion blender (or in batches in a regular blender) puree the soup thoroughly.
- Serve topped with cream, pumpkin seeds, and additional red pepper flakes.
This rustic dish—inspired by our resident recipe writer Asha’s recent trip to Italy—pairs rich, nutty Pumpkin Torchio pasta (made with 30% pumpkin purée) with an earthy ragù of wild mushrooms flavored with woodsy herbs like sage and thyme. The ragù gets a triple dose of umami from slow-cooked soffrito (onions, carrots, and celery simmered in olive oil until caramelized), dried porcini mushrooms, and Sicilian tomato paste.
For the mushroom ragù and pasta
0.4 ounces dried porcini mushrooms
1 tablespoon extra virgin olive oil
8 ounces mixed mushrooms (like cremini, oyster or porcini), cleaned, stems removed and finely chopped, and caps thinly sliced
1 clove garlic, minced
1 teaspoon fresh sage, finely chopped
1 sprig of fresh thyme
1 tablespoon tomato paste
1/4 cup cooked soffrito, plus more as needed (recipe follows)
1 tablespoon all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground peppercorns
1/2 cup dry white wine
1 1/4 cups beef or vegetable stock, plus more as needed
One 17.6-ounce package grated Parmigiano-Reggiano cheese, for garnish
For the soffrito
3/4 cup extra virgin olive oil
1 large white onion, finely diced
2 medium carrots, finely diced
2 medium inner stalks celery, finely diced
For the mushroom ragù and pasta
- To make the mushroom ragù, add the dried porcini mushrooms to a medium bowl, top with 2 cups of boiling water, and let soak for 20 minutes. Remove the rehydrated mushrooms, reserving the mushroom soaking liquid. Finely chop the mushrooms and set aside.
- Heat one tablespoon of extra virgin olive oil in a large, heavy-bottomed skillet over medium-high. Add the fresh mushrooms and sauté, stirring occasionally, until they start to caramelize, about 5–6 minutes.
- Reduce the heat to medium and add the reserved chopped rehydrated mushrooms, garlic, sage and thyme and continue to cook for another minute. Stir in a 1/4 cup of the reserved soffrito, tomato paste, flour, salt, and pepper, and continue to cook another 2 minutes.
- Add the white wine, scraping up any bits on the bottom of the pan, and cook until the wine has reduced by three-quarters, about 2–3 minutes.
- Whisk in the reserved mushroom soaking liquid and the beef or vegetable stock, bring to a simmer, reduce heat to low and cook uncovered until the sauce is thickened and all the flavors have melded, about 35–40 minutes (if the sauce starts getting too thick when it is cooking, stir in a little extra stock a quarter cup at a time). Taste and adjust seasonings, adding another spoonful of soffrito, a pinch of salt, or sprinkle of pepper, as needed. Keep warm while the pasta cooks.
- To cook the pasta, bring a large pot of abundantly salted water to a boil over high heat. Add the pumpkin torchio pasta and cook until al dente, about 8–10 minutes. Drain, reserving about a cup of pasta cooking water.
- Increase the heat under the mushroom ragù to medium and add the pasta and a splash of the reserved pasta cooking water, tossing to coat the pasta in the sauce (if the sauce is too thick, add another splash or two of pasta cooking water). Remove from the heat and transfer to a large serving bowl or individual bowls. Top with grated Parmigiano-Reggiano and enjoy!
For the soffrito
Heat the olive oil in a large saucepan over medium-high heat. Add the onions, carrots, and celery and stir to coat the vegetables in the olive oil. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are golden brown and starting to caramelize about 30–40 minutes. Transfer cooked soffrito to a clean jar and set aside.
By: Artisan Kettle
Yield: 18 muffins
Prep Time: 20 minutes Cook Time: 25 minutes
FOR THE CRUMBLE TOPPING:
½ cup organic old-fashioned oatmeal
¼ cup organic pepitas
¼ cup organic brown sugar
¼ cup organic all-purpose flour
¼ cup organic unsalted butter, chilled and cut into small cubes
FOR THE MUFFINS:
1 cup Artisan Kettle® Organic Semisweet Chocolate Chips
2 cups organic all-purpose flour
2 teaspoons organic baking powder
2 teaspoons organic cinnamon
1 teaspoon organic ginger
½ teaspoon organic cloves
½ teaspoon organic nutmeg
1 cup organic sugar
1 cup organic pumpkin puree
½ cup organic unsalted butter, softened
2 organic eggs
½ cup organic whole milk
For the Crumble Topping:
- Mix together oatmeal, pepitas, brown sugar, and flour in a large bowl. Add the butter and press or “cut” into the mixture using your fingers or a pastry cutter until large clumps have formed. Transfer to refrigerator while preparing the batter.
For the Muffins:
- Preheat oven to 375ºF. Line a muffin pan with muffin papers.
- Stir together the flour, baking powder, cinnamon, ginger, cloves, and nutmeg. Set aside.
- In a large bowl, beat together the sugar and butter with an electric mixer until combined and smooth, about 1 to 2 minutes. Add the eggs, one at a time, beating after each egg until well mixed. With the mixer on low, add pumpkin puree and milk. Continue mixing until combined.
- Stir the flour mixture into the wet ingredients. Continue mixing by hand until flour is fully incorporated & batter is smooth. Fold in chocolate chips.
- Transfer batter to the prepared muffin pan, filling each cup ¾ full. Sprinkle prepared crumble mixture on top of each muffin. Bake for 25 minutes or until muffins spring back to the touch. Remove from oven and transfer to a wire rack to cool
2 ¼ cups Unbleached White All-Purpose Flour
¾ cup + 2 Tbsp Granulated Sugar, divided
¾ tsp Baking Powder
¼ tsp Salt
¾ cup Butter, cool, cubed
1 cup Diamond of California Pecan Halves, chopped
1 Egg, lightly whisked
1 ½ tsp Vanilla Extract
1/3 + ½ cup Milk, divided
3 Tart Apples, peeled, cored, and sliced ½-inch thick (about 6 cups/1 ½ lbs)
1 tsp Ground Cinnamon
Powdered Sugar to garnish
- Preheat oven to 350°F. Butter an 8-inch springform or false-bottom round cake pan; set aside.
- In a large mixing bowl, combine flour, ¾ cup sugar, baking powder, and salt. Using a pastry blender or fork, cut butter into the flour mixture until the mixture resembles bread crumbs. Add pecan pieces and toss to incorporate. Add egg, vanilla extract, and ⅓ cup milk. Mix until a biscuit-like dough forms.
- Remove half of the dough and pat it into the bottom of the prepared cake pan with dampened fingers. Arrange apples in a decorative pattern over the dough and then sprinkle with ground cinnamon and 1 tablespoon sugar.
- Add ½ cup milk to the remaining dough and mix until it forms a batter. Drizzle the batter over the apples, allowing some of the apples to peek through the top. Sprinkle the top with the remaining 1 tablespoon sugar.
- Bake until the top has just begun to color, the sides are beginning to pull away from the pan and a toothpick inserted in the center comes out clean, about 50 minutes.
- Let cool before removing from the pan. Dust with powdered sugar, then slice and serve.